Los 33 brings its fire-led cuisine to the Faroe Islands in an experience with Paz, the two-MICHELIN-starred restaurant by Poul Andrias Ziska
A day centred around ingredients, fire and the Atlantic landscape that began at Paz and ended around the grill at Faer Isles Distillery, with a menu bringing together the Faroese cuisine of the sea with the grill and most emblematic dishes of Los 33.
- Los 33 and Paz brought their cuisines together last Saturday, September 26th, in the Faroe Islands, for a gastronomic experience specially designed for the occasion.
- The menu brought together two larders and two ways of understanding ingredients: the sea and gastronomic traditions of the Faroe Islands with the meat, grill and fire of Los 33.
- The experience brought Los 33’s cuisine to a landscape very different from Madrid, with the North Atlantic and the surroundings of the Faroe Islands becoming part of an experience built around ingredients, fire and a sense of place.
- The collaboration marked the closing of a multi-day gastronomic experience, during which the teams from Los 33 and PAZ travelled across the Faroe Islands, met local producers and suppliers and experienced first-hand the landscapes, ingredients and traditions that define the archipelago’s cuisine.
- To preserve the essence of Los 33 beyond Madrid, the team brought the same meat that forms part of its usual offering to the Faroe Islands.
Madrid, September 2026. Last Saturday, September 26th, Los 33 brought its cuisine to the Faroe Islands for a gastronomic experience alongside PAZ, the restaurant of chef Poul Andrias Ziska, recognised with two MICHELIN Stars. The day brought together two ways of understanding cuisine rooted in their respective territories: the seafood, traditions and Faroese landscape of PAZ, and the meat, fire and identity of Los 33.
The event formed part of a multi-day gastronomic experience, during which the teams from Los 33 and PAZ travelled to different parts of the Faroe Islands, met local producers and suppliers and experienced first-hand the landscapes, ingredients and traditions that define the archipelago’s cuisine. This journey served as the starting point for the dinner.
The experience began at PAZ restaurant in Tórshavn, where guests were welcomed with a selection of snacks that opened the gastronomic journey: a Santoña anchovy from Los 33 and a seafood roll from PAZ. From there, the group travelled to Faer Isles Distillery in Vestmanna, continuing through the island landscape before arriving at the setting where the second part of the experience would take place.
Located in the North Atlantic, Faer Isles Distillery is a distillery dedicated to producing whisky and other spirits using ingredients, botanicals and traditions connected to the Faroe Islands, where guests were able to taste a selection of its references before sitting down at the table.
The menu was specially conceived for the occasion and sought to bring together two larders and two ways of cooking. The proposal featured some of Los 33’s most recognisable dishes, including cecina brought from Spain, the grilled bikini, Angus chuletitas, grilled piparras, crispy veal sweetbreads and chuletón served with Goya peppers.
Alongside these, PAZ incorporated a selection of fish and seafood from the Faroe Islands, including lobster served with smoked lobster butter and sole. Vegetables also played an important role in the menu, with dishes such as turnips, kale with pine nuts, raisins and plenty of Parmesan, and turnip salad. In this case, kale replaced the spinach used in the original Los 33 dish, adapting it to the produce available on the islands. The menu was completed with two desserts: mascarpone flan with dulce de leche and panna cotta with red berries and seaweed. The proposal therefore sought to adapt the language of Los 33 to the territory hosting the experience, maintaining the identity of its dishes while working with the products available in the Faroe Islands.
The experience sought to remain as faithful as possible to the identity of Los 33 in Madrid. To achieve this, the team brought to the Faroe Islands the same meat it regularly serves at the restaurant, supplied by Discarlux. Thanks to the support of Xosé Portas and his team, different cuts were transported from Madrid to the Faroe Islands, including the Chuletón de Macho Castrado, from Pontevedra, from a five-year-old animal with 200 days of maturation. In this way, the experience not only brought Los 33’s cuisine to another territory, but also an essential part of its produce and the relationship it maintains with its suppliers in Madrid.
The setting was an essential part of the experience. The journey from PAZ to Faer Isles Distillery meant that the day was not centred solely around the table, but instead connected different places and moments across the Faroe Islands before arriving at the setting where the dinner took place.
For Los 33, cooking in this context meant bringing its relationship with fire to a landscape dominated by the North Atlantic. The grill, a defining element of its cuisine in Madrid, took on a new context as it came together with a larder shaped by the sea and an environment where climate, landscape and local traditions are part of the region’s gastronomic identity.
The collaboration between Los 33 and PAZ ultimately became an encounter between two territories, two larders and two ways of cooking. An experience built around the ingredients and identity of each restaurant, but also around the possibility of stepping outside their usual surroundings to find new connections in a landscape as different as the Faroe Islands.
About Los 33
Located in Madrid’s Salesas neighbourhood, Los 33 is built around ingredient-led cooking, fire and hospitality. Founded by Sara Aznar and Nacho Ventosa, the restaurant draws inspiration from their Spanish-Uruguayan heritage, combining the traditions of Río de la Plata wood-fire cooking with the culture and conviviality of Madrid’s neighbourhood bars.
From lunch through late evening, Los 33 offers an all-day dining experience centred on carefully sourced seasonal ingredients, with fire serving as the defining element across the menu. Meat, seafood and vegetables are treated with the same attention to quality, provenance and technique, reflecting the restaurant’s close relationships with producers and suppliers.
The kitchen is led by Oswaldo González, who has been part of the project since its inception. Before joining Los 33, he worked in renowned kitchens including Benares (London), The Palomar, Arzak London, and later trained with Gastón Acurio in Peru before returning to Madrid to continue his career at DSTAgE and Triciclo. His cuisine combines technical precision with a straightforward approach that allows exceptional ingredients and wood fire to take centre stage.
The restaurant has been awarded one Repsol Sun, is recommended by the MICHELIN Guide, and is included in The World’s 101 Best Steak Restaurants, reflecting its commitment to ingredient-led, fire-based cooking.
Los 33 also features a wine list of more than 100 labels, ranging from classic producers to contemporary and low-intervention wines from Spain and abroad. The cocktail programme is led by Kevin González, whose international experience spans Peru and Spain. His menu blends classic techniques with contemporary influences, creating cocktails that complement the restaurant’s fire-led cuisine while drawing inspiration from both Latin American and Mediterranean flavours.
About Paz
Founded by acclaimed chef Poul Andrias Ziska, Paz marks a new chapter in his culinary journey, bringing him back to his Faroese roots after leading the acclaimed restaurant KOKS in both the Faroe Islands and Greenland. Awarded two MICHELIN Stars, Paz is a restaurant deeply rooted in the Faroese landscape, where local traditions, sustainability and storytelling shape every aspect of the dining experience.
Its multi-course tasting menu is a tribute to the land and sea surrounding the Faroe Islands. Built around exceptional seafood harvested from the cold North Atlantic waters, the menu celebrates the islands’ natural larder while working closely with local fishermen, farmers and artisans. Ingredients are treated with restraint and precision, allowing their natural character to take centre stage.
Traditional Faroese preservation techniques, including ræst—the islands’ distinctive air fermentation process driven by the cool, salty Atlantic climate—play an important role in the restaurant’s culinary identity. Rather than recreating tradition, Paz reinterprets these practices through a contemporary lens, creating a cuisine that expresses the landscape, culture and seasons of the Faroe Islands.
The kitchen is supported by an international team of chefs from the Faroe Islands, Italy, Denmark and Canada, many of whom have worked alongside Poul Andrias Ziska for several years. The front of house is led by an experienced team, delivering a dining experience that reflects the same care and sense of place found in the cuisine.
PHOTOS LOS 33 HERE
PHOTOS PAZ HERE
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