Dining at the Michelin-starred Koks has always been something of an expedition. To get there, you first have to fly to the Faroe Islands, a rugged semi-autonomous Danish archipelago 200 miles north of Scotland in the frigid North Atlantic. Once in country, you take a twisting drive along narrow roads cutting through a Lord of the Rings landscape and through an undersea tunnel to arrive at the lonely edge of Lake Leynavatn.From there, you must abandon your car and, fortified with fermented fish beer and cod-skin snacks in a curing-shed-turned-reception-area, climb into the back seat of a Land Rover for the rocky ascent to your final destination: an isolated wooden farmhouse that houses the most remote fine-dining restaurant in the world.
Yet even that, apparently, was not epic enough. On Feb. 23 the restaurant’s head chef, Poul Andreas Ziska, flew 1,300 miles to the west to a spot 200 miles above the Arctic Circle to begin the work of transplanting Koks to Greenland. For the next two summers, the restaurant will be housed at the Ilimanaq Lodge, a 40-minute boat ride across the bay from Ilulissat, a town best known for its icebergs. This will be the first time a restaurant offers Michelin-approved cuisine in Greenland.