A new food documentary is about a story many outlets are rightfully describing as epic. “The Most Remote Restaurant in the World” details the move of KOKS — a Michelin Star-winning restaurant led by chef Poul Andrias Ziska — from the Faroe Islands to a small village in Greenland. As you might imagine, bringing an immersive fine dining experience to a town of 53 on the west coast of Greenland is no picnic. The gripping film follows the struggles and successes as the KOKS team navigates operating in the middle of nowhere, sourcing faraway wines, and pairing with local ingredients like ptarmigan and whale.
The move occurred to accommodate guests as the Faroe Islands spot undergoes renovations. The Greenland outpost will again be open in the summer of 2024, from June 12 to Sept. 7. Beyond that, the restaurant will return to the Faroe Islands, but the daring project has been so captivating that the team might pursue pop-ups elsewhere down the road.
Karis Visth is the restaurant manager and head sommelier at KOKS. We spoke with Visth about the adventurous undertaking that is bringing fine wine to Greenland.
1. What did you learn about the fine dining experience with the restaurant’s move to Greenland?
KOKS has changed locations several times in the last 12 years. We have been open for both shorter and longer periods in various locations in the Faroe Islands, as well as in other places around the world, such as Singapore, Denmark, and now Greenland. Every
