A Mexican Chef's Journey into Faroese Flavours

Linda Iliste, 30.06.2026

Mexican chef Sebastián Jiménez came to the Faroe Islands expecting to spend a season in a Michelin-starred kitchen. Instead, he found landscapes, ingredients and a way of cooking that transformed both his food and his perspective – and ultimately persuaded him to stay.

Sebastián Jiménez is squatting by a tiny grill. On top of it are two langoustines, fresh out of the water. As in literally fresh out of the water. We find ourselves outside Skerpi, placed beside a fjord near the Faroese capital Tórshavn. Next to us is a small pier, and hung alongside it are cages where Jiménez and his team keep seafood (and Champagne). They call it their pantry.

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A Mexican Chef's Journey into Faroese Flavours