KOKS

Sorbet made from bog Labrador tea (Rhododendron groenlandicum), foam and pickled angelica stems, unripe currant berries, sorrel, Arctic thyme, and a seaweed sugar sphere.

KOKS is operating season 2024 in Ilimanaq from June 12th to September 7th. For booking information, visit our website via link in bio.

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The first dish of the tasting menu in the making - mattak.
The whale skin is folded around diced whale blubber, brushed with an oil made from Faroese Flower Currant leaves. What binds the cubes and layers together is a glaze from the cartilage which is a thin layer between the blubber and whale skin.

KOKS is operating season 2024 in Ilimanaq from June 12th to September 7th. For booking information, visit our website via link in bio.

1st & 2nd photo
3rd photo