PAZ OBTAINS TWO MICHELIN STARS AT ONCE
Barely two months after opening the doors of his personal project, chef Poul Andrias makes the Faroe Islands shine again
Before reaching its second month of life, restaurant Paz is already celebrating the award of two Michelin Stars in the 2025 guide—making it the only establishment with this distinction in the Faroe Islands.
Inspired by the wild beauty of the Faroese landscape, Paz pays tribute to the land and sea that surround it, crafted with deep respect for local traditions and sustainability.
Born and raised in the Faroe Islands, Chef Poul Andrias Ziska is determined to express the unique identity of his homeland through cuisine. As founder and head of Paz, he brings immense experience and creativity to the kitchen.
After training in some of the world’s top kitchens—including Geranium in Denmark and Mugaritz in Spain—he earned two Michelin stars at just 28 years old for his work at KOKS, along with the French Guide’s Young Chef Award.
Copenhagen, June 16, 2025. Paz opened its doors in Tórshavn on April 25th, 2025. Today, not even eight weeks later, it has earned its first recognition. This evening, Chef Poul Andrias Ziska stepped on stage at the Anneberg Kulturpark in Copenhagen to receive not one, but two Michelin stars, that put the Faroe Islands back on the gastronomic map.
With a concept rooted in the raw beauty of the islands, Paz celebrates the surrounding land and sea with a cuisine that deeply honors local traditions and sustainability. The immediate environment offers an abundance of some of the world’s finest seafood, caught in the cold, pristine waters around the islands. These delicate ingredients are handled with great care, allowing their natural flavors to shine.
Each dish at Paz tells a story of the Faroe Islands: its wild seas, rugged landscapes, and ancient traditions. Through close collaboration with local fishermen, farmers, and artisans, the team ensures that every bite reflects not only the islands themselves but also a commitment to preserving their natural beauty for future generations.
The chef has fully embraced the rich culinary culture of the Faroe Islands, incorporating traditional methods such as ræst, a unique fermentation process driven by the islands’ salty, cold air. These techniques yield deep, complex flavors that pay homage to centuries-old practices while inspiring modern creations.
“Good to be back” shared an emotional Chef Poul Andrias Ziska upon receiving the award. «We just opened up very recently, in a completely different environment that I’ve been used to working at. I honestly was not expecting this. I was not prepared for this at all.»
«With a high degree of refinement, and intelligence, his dishes showcase a deep respect for his heritage with perfectly balanced flavours and sublime sauces. The experience is a true joy, characterised by an instinctive personal touch that speaks volumes about his natural talent. The cooking exudes personality making it clear that his approach is refreshingly authentic and full of character», the Michelin Guide has described Poul Andrias Ziska’s new restaurant Paz.
This evening, during the gala for the Michelin Guide for the Nordic countries, 9 new Bib Gourmand restaurants have been recognized, ten new 1 Michelin-stared, two new 2-Michelin starred, and five new green Michelin starred. In addition, all restaurants that already had a Michelin star retain it. Thus, in total, the Nordic countries have 96 Michelin stars.
The Menu
At the heart of the menu lies the beauty of the Faroese nature: seafood harvested from local waters where cold, strong currents define both the species found and their flavors. Every dish is a tribute to the islands, prepared with intention and deep respect for tradition.
They use ræst, the traditional Faroese fermentation technique. These cured meats carry the story of a people who have lived in harmony with the elements. The flavor is bold, complex, and unmistakably Faroese—refined over generations.
Ingredients are carefully selected, mostly sourced directly from the islands. The team seeks to elevate these humble treasures, offering a modern interpretation of Faroese culinary heritage. This season’s menu includes Ræstur fiskur og garnatálg (potatoes cooked in fermented lamb intestine fat), roasted seaweed flan with fermented crowberry sauce, a seaweed tart with cured cod, sea urchin, and pine kosho, and sea snail with pickled vegetables and blue mussel dashi.
The Cellar
Paz’s liquid philosophy is designed to reflect the Faroese landscape: untamed yet subtle, and full of depth. The approach is rooted in pairing, not dogma. The wine list features natural, biodynamic, and carefully selected commercial wines. What matters most is harmony—how the wine speaks to the food and elevates the experience.
The journey begins with the sea. Sommelier Tobias Løwenstein pairs light, fresh wines with mineral clarity and purity. As flavors grow in intensity, so do the wines: bright acidity gives way to complexity—roasted notes, textured bodies, a touch of salinity and oxidation. Then come the dark berries, soft tannins, green-tinged red fruit, and finally the warmth of tropical caramel.
The distinct ræst flavor poses both a challenge and an opportunity. For these dishes, they turn to sherry and other oxidative wines that mirror the depth and complexity of the islands’ traditional flavors. At Paz, they explore the classic and the contemporary—always guided by the passion for finding the perfect pairing. Every bottle is chosen to accompany a dish’s story, always with intention.
The Space
Paz’s aesthetic is enriched by careful collaborations and local craftsmanship. Ragnhild Højgaard worked with Danish designer Thorup to create chairs with Faroese wool seats. Thorup also designed the restaurant’s tables and lighting, contributing to a warm and inviting atmosphere. Ragnhild is also the author of the artworks that grace the walls, bringing a touch of local artistic expression to the dining experience.
Faroese ceramist Helena Højgaard created a custom line of dishes and cups in collaboration with Chef Ziska. These pieces are designed to complement the food in both form and color. Notably, Helena incorporates sand from Tjørnuvík in one of the glazes, adding a distinctive touch that reflects the region’s natural resources.
The kitchen itself was designed directly by the chef and built by a local carpenter, combining function with style. This commitment to local craftsmanship reinforces Paz’s dedication to sustainability and community engagement.
About Paz
Founded by acclaimed chef Poul Andrias Ziska, Paz marks a new chapter in his culinary journey—one that returns him to his roots after years leading KOKS in the Faroe Islands and Greenland. His new project is focused on Faroese culinary culture, sustainability, and the art of storytelling through food.
This new restaurant allows him to build something more stable while focusing deeply on what truly inspires him: the food culture of the Faroe Islands and the stories he can tell through it. The multi-course tasting menu is a tribute to the land and sea surrounding the restaurant, crafted with deep respect for local traditions and sustainability.
Just outside the restaurant lies an abundance of exceptional seafood, gathered from the cold, pristine waters of the region. These delicate ingredients are handled with care, allowing their natural flavors to shine.
The team at Paz also embraces the Faroese culinary heritage, incorporating traditional methods like ræst. Each dish tells a story of the Faroe Islands: wild seas, dramatic landscapes, and ancient traditions. Through close collaboration with local fishermen, farmers, and artisans, each bite reflects not just the islands but also the chef’s commitment to preserving their natural beauty for the future.
Paz is proud to count on a highly skilled and diverse team, including two seasoned chefs who have worked alongside Poul Andrias for many years. The team is international, with cooks from Italy, Germany, Denmark, the Netherlands, and the Faroe Islands, each bringing a unique perspective and expertise.The front-of-house team is led by Danish sommelier Tobias Løwenstein, supported by Faroese waiter Eyðrið á Fløghamri, ensuring every guest receives exceptional service and attention throughout their experience.
About Poul Andrias Ziska
Born and raised in the Faroe Islands, Chef Poul Andrias Ziska is committed to showcasing the unique identity of his homeland through cuisine. As founder and head of Paz, he brings immense experience and creativity to the kitchen.
After training in some of the world’s top restaurants, including Geranium in Denmark and Mugaritz in Spain, he earned two Michelin stars at just 28 years old at KOKS. That same year, 2019, he was awarded the prestigious Young Chef Award by the French Guide.
Today, six years later, he is once again awarded a Michelin star—this time for his personal project, Paz. With a population of just 55,000 in the Faroe Islands, his achievements are a remarkable testament to his talent and culinary dedication.
EVERYTHING YOU NEED TO KNOW
PAZ
Doktara Jakobsens gota, 14-16
100 Tórshavn
Open for dinner only, Wednesday to Saturday
Reservations can be made online.
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PRESS CONTACT
Mateo&Co
Micaela Muro-Lara – micaelamateoandco.es – Tel. +34 644 121 645