Torshavn, April 21st 2025. April 2025, marks a new stage in chef Poul Andrias’ culinary journey as Paz officially has opened its doors in the city of Torshavn in the Faroe Islands.
Drawing inspiration from the raw beauty of the Faroe Islands, the proposal at Paz is a tribute to the land and sea that surround it, crafted with deep respect for local traditions and sustainability.
Right on their doorstep lies an abundance of some of the world’s finest seafood, harvested from the cold, pristine ocean surrounding our islands. These delicate ingredients are treated with care, allowing their natural flavours to shine.
Every dish at Paz tells a story of the Faroe Islands—its wild seas, rugged landscapes, and time-honoured traditions. Through close collaboration with local fishermen, farmers, and artisans, they ensure that every bite reflects not just the islands, but also their commitment to preserving their natural beauty for the future.
The chef has embraced the rich Faroese food culture, incorporating traditional methods like ræst—a unique fermentation process driven by the islands’ cool, salty air. These techniques create deep, layered flavours that pay homage to centuries-old practices while inspiring modern creations.
Paz’s Culinary Vision: Quality and Proximity
“At Paz, we prioritize sourcing our ingredients from local vendors to ensure freshness and quality. Whether from the sea or the land, we strive to serve what our local producers within an hour’s travel from the restaurant can provide” explains chef Poul Andrias.
This commitment not only supports the local community but also allows the team to share a unique story with guests about the provenance of each ingredient. They consider it a privilege to connect with their farmers and fishermen, providing a true representation of the Faroe Islands in Paz’s dishes.
Paz’s Menu: Faroese nature on the table
At the heart of the menu is the raw beauty of Faroese nature—seafood drawn from local waters, where cold and strong currents shape both the catch and the flavor. Each dish is an homage to the islands, prepared with intention and deep respect for tradition.
They embrace ræst, the time-honored Faroese method of fermentation. These preserved meats carry the history of a people who’ve lived in harmony with the elements. The taste is bold, complex, and unmistakably Faroese—refined through generations of practice.
Ingredients are sourced with care—mostly from the islands themselves. The team then seeks to bring out the full potential of these modest treasures, presenting a modern expression of Faroese culinary heritage.
Some of the dishes in this seasons’ menu are Ræstur fiskur og garnatálg – potatoes cooked in fermented lamb gut tallow; the roasted bladder wrack flan with fermented crowberry sauce; a seaweed tartelette with aged codfish, sea urchin, and pine kosho, or the Seasnail with pickled root vegetables and blue mussel dashi.
The Cellar
Paz’s wine philosophy is the desire to echo the Faroese landscape—untamed but subtle, and full of depth. Their approach is rooted in pairing, not dogma. They serve natural wines, biodynamic wines, and carefully selected commercial labels. What matters most is harmony—how the wine speaks to the food and enhances the experience.
The journey begins with the sea. Sommelier Tobias Løwenstein seeks to match light, fresh wines to its clarity and mineral purity. As flavors deepen, so do the pours—bright acidity gives way to nuance, to gentle toast and textured mouthfeel, to notes of salt and oxidation. Dark berries and smooth tannins follow, then red fruits, almost unripe, before giving way to the warmth of tropical caramel.
The distinct Faroese taste of ræst presents a unique challenge and opportunity. For these dishes, they reach for sherry and other oxidized wines that mirror the depth and complexity of the islands’ most traditional flavors.
At Paz, they explore the classic and the modern, always led by a passion for uncovering the perfect pairing. Each bottle is chosen to support the story of the plate, always full of intent.
The Space
The aesthetic of Paz is enhanced through thoughtful collaborations and local craftsmanship. Ragnhild Højgaard has worked alongside Danish designer Thorup to create chairs, featuring seats made from Faroese wool. Thorup also designed the tables and lighting throughout the restaurant, contributing to a warm and inviting atmosphere. Additionally, Ragnhild has crafted the artwork displayed on the walls, enriching the dining experience with local artistic expression.
Helena Højgaard, a local Faroese ceramicist, has produced a customized line of plates and cups in collaboration with chef Andrias. These pieces are designed specifically to complement the culinary creations served at Paz, both in form and color. Notably, Helena incorporates sand from Tjørnuvík in one of the glazes, adding a unique touch that reflects the region’s natural resources.
As for the kitchen, designed directly by the chef and built by a local carpenter, it showcases a blend of functionality and style. This commitment to local craftsmanship reinforces Paz’s dedication to sustainability and community engagement.
About Paz
Founded by renowned chef Poul Andrias Ziska, PAZ marks a new stage in his culinary journey, bringing him back to his roots after years of leading KOKS in the Faroe Islands and Greenland. His new venture focuses on Faroese food culture, sustainability, and deep storytelling through cuisine.
This new venture will allow him to create something more stable while focusing deeply on what truly inspires him: Faroese food culture and the stories he can share through it.
The multi-course tasting menu is a tribute to the land and sea that surrounds the restaurant, crafted with deep respect for local traditions and sustainability.
Right on the chef’s doorstep lies an abundance of some of the world’s finest seafood, harvested from the cold, pristine ocean surrounding the islands. These delicate ingredients are treated with care, allowing their natural flavours to shine.
Paz team also embraces the rich Faroese food culture, incorporating traditional methods like ræst—a unique fermentation process driven by the islands’ cool, salty air. These techniques create deep, layered flavours that pay homage to centuries-old practices while inspiring modern creations.
Every dish at Paz tells a story of the Faroe Islands—its wild seas, rugged landscapes, and time-honoured traditions. Through close collaboration with local fishermen, farmers, and artisans, every bite reflects not just the islands, but also the chef’s commitment to preserving the natural beauty for the future.
At Paz, they are proud to have a skilled and diverse team of chefs, including two highly experienced individuals who have collaborated with Poul Andrias for many years. The team is international, featuring chefs from Italy, Germany, Denmark, the Netherlands, and the Faroe Islands, each contributing their unique perspectives and expertise to our dishes.
The front-of-house team is led by Danish sommelier Tobias Løwenstein, who is supported by Faroese waiter Eyðrið á Fløghamri, both ensuring that guests receive exceptional service and guidance throughout their dining experience.
About Poul Andrias Ziska
Born and raised in the Faroe Islands chef Poul Andrias Ziska is determined to represent the unique identity of the Faroe Islands through his cuisine. As the owner and head creator of Paz, he brings a wealth of experience and creativity to the kitchen.
After making his way through the best international kitchen, including Geranium in Denmark, and Mugaritz in Spain, he earned the recognition of two Michelin stars at the age of 28 at restaurants Koks. Alongside, that same year, he received the prestigious Young Chef Award from the French Guide. With the Faroe Islands having a population of just 55,000, his accomplishments are a significant testament to his culinary talent and dedication.
EVERYTHING YOU NEED TO KNOW
PAZ
Doktara Jakobsens gøta, 14-16
100 Tórshavn
Faroe Islands
Open for dinner only from Wednesday to Saturday.
Reservations can be made online.
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COMMUNICATIONS CONTACT
Mateo&Co
Micaela Muro-Lara – micaelamateoandco.es – Tel. +34 644 121 645