A lovely dining experience ending with an absolute blast of a dish: Restaurant Roks (20. June 2026)

The Roks is one of the three restaurants on the Guide Michelin app on the islands, so, obviously trying it was high up on my list. The good thing is that it’s easy to pick what you want as they only have one menu (and they will not change it unless you’re allergic). The “tasting menu” (995 DKK) comes with a little decoration explaining something about something, but given I don’t speak the local language, I have no clue what it says. But it looks somewhat nice.

The menu starts with “cod skin chips with bagna càuda dip”, which sounds a bit confusing at first but was – I must admit – absolutely tasty. Both, the cod skin chips and the dip which was served with it.

Then it was time for a selection of different types of mussels in the form of “sea urchin with red onion pickles”, “razor clam with rhubarb vinaigrette”, “raw shrimps with yuzo” and “scallops with ponzu and burned lemon”. The sea urchin was interesting, but not my favorite dish. The razor calm was fine, but also nothing mind-blowing. However, the shrimp was great and so was the scallop. So, a great selection of small bites to really get your palate started.

Next in line was the “chawanmushi with mushroom and horse mussel”. Now, usually that’s not really my kind of texture, but somehow the combination of the different components worked great and turned it into an absolutely marvelous dish.

Then it was time for the “kinilaw of halibut with passion fruit, vanilla oil, and sweet potatoes”, which is almost like a ceviche, but a little different. And somehow, the cured halibut was something of its own. It was smooth and had a super interesting texture – the combination with the vanilla oil really added to the dish and made it something exceptional. So, definitely a dish I would order again.

Given we hadn’t eaten too much the whole day, we ordered an extra course in the form of “snow crab with caramelized onion butter and brioche” (210 DKK), which comes served with some cutlery you don’t use every day and can leave your table rather messy (ours was, apparently, still quite okay).

Then it was time for that snow crab with brioche. Frankly, it’s not easy to get that meat out, but once you do, and once you dip it in that liquid butter, which is just absolutely gorgeous – flavor-wise – then it is worth all the effort and the hassle. So, definitely a must-do. I suppose king crab is somewhat easier since the junks of meat will be bigger, but it was definitely something I enjoyed a lot!

Unfortunately, the next course wasn’t really mine. The “pine smoked langoustine” was great in terms of the quality of the langoustine, but that smokey flavor was way too intense for my personal gusto and made me dislike the dish quite a bit, which was a pity, since the langoustine itself was of great texture and flavor.

Then it was time for the “tostada with aged cod, with Sandoy kale kimchi and morita chili mayo”, which worked well from a flavor and texture combination. That being said, I think it would have been much smarter to cut the cod into smaller pieces, so it would distribute more evenly on the tostada and make the mouthfeel a more pleasant one (now you had the feeling you’ve pushed out the rest of the cod once you had taken a bite, which was a bit of a pity). That being said – the flavors worked very well together.

Then, it was time for the “risotto with homemade XO sauce”, which was actually surprisingly delicious. In my personal opinion, the risotto was slightly overcooked, but the taste profile with all the other ingredients was a more than pleasant one. So, another tasty dish.

Then it was time for the last official course of the menu. Well, actually, it wasn’t as we had ordered another dessert before, but they had messed it up somehow, so, the officially last dish of the evening came in the form of “churros with sesame soft ice”. Now, I don’t really enjoy the sesame soft ice by itself (I find it rather funny tasting), but in combination with the churro, it was absolutely tasty.

The extra course we had ordered before was the “GASTROunika caviar with Subsea vodka from Faer Isle Distillery and brioche ice-cream” (245 DKK), which we had expected to be a ‘regular’ dish, but it was rather an ‘experience dish’, …

… which started with some “caviar” you got placed on your hand and had to eat first …

… then you would eat the spoon of “brioche ice cream” and finally close it with a seaweed vodka shot. Frankly, the combination was absolutely amazing. The caviar had its own, very intense, but enjoyable taste. The brioche ice cream was unique and lovely, and even the sea weed vodka worked perfectly together! So, it was an absolutely mind-blowing ending to an already great dinner!

That being said, the place does not only have good food, it is also super atmospheric. When you enter on the lower level, there is a long table in the middle of the restaurant, which looks very appealing …

… but it is even prettier upstairs where we had been seated …

… and on top of that you have exquisite and professional staff. Our waitress was super attentive, jovial and yet professional, so, truly making the experience a more than pleasant one.

In my view, the Roks offers an amazing dining experience and is worth the money for the extra courses as they are truly exquisite and that ‘experience dish’ is definitely one you should try – and at the very end! Booking well in advance (we booked in February) is highly recommended!

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Contact Details:

Restaurant Roks

Gongin 5

100 Tórshavn (FO)

E-Mail: roks@roks.fo

Homepage: https://www.roks.fo

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.