The splurge of the trip, a 17 course taster menu at Koks. It gave an unbelievable taste of the Faroes, fermented foods such as lamb which we had tried on other parts of the island and gagged tasted delicately delicious at Koks. This was a carpaccio of clam, paper thin seaweed and a sorel cream sauce served on the clam half shell. So good! Pricey dinner but worth it for the culinary experience #fine-dining