Karin Visth and the Next Chapter of Faroese Gastronomy

The tiny prep kitchen inside OY Brewing in the Faroese capital Tórshavn is barely large enough for a handful of people. Shelves are stacked with jars of preserved berries, foraged plants and experimental ingredients destined for Ræst’s menu. On the only workbench, trays of madeleines are being glazed with elderflower syrup made from flowers gathered the previous summer as a way of finishing that evening’s petit fours.