In Torshavn, eating at Raest couldn’t be more of a delight. The new chef, Sebastion Jimenez, hails from Mexico and had worked at the 2-Michelin-starred Faroese restaurant, KOKS. Now he puts a creative Mexican twist on the traditional fermented dishes at Raest. This is one of several yummy desserts served in their multi-course menu. At the end of the long spoon is sea truffle (a seaweed) ice cream sprinkled with dry sea truffle — it provides a nice umami-ness. The delicate thin cookie — it’s made of corn but inspired by a Faroese version — sits atop corn flan and tonka plus parmesan shavings.
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