In San Sebastián, Spain, it has been announced that “Michelin Stars II – Nordic By Nature” will feature at the prestigious Culinary Zinema: Film and Gastronomy Section, Wednesday September 22nd at the 69th edition of San Sebastián International Film Festival.


“Michelin Stars II – Nordic By Nature” is a greater culinary documentary filmed over an 18-months period, that follows the equally endearing and brutal destiny and everyday life of the Faroe Islands, and its culinary pearl, KOKS helmed by chef Poul Andrias Ziska.

This while the world was in a state of shock, all the sudden on pause, reflecting and finding back to core values – what is important; the near, the pure, the pristine, love, nature, local communities and true commitment to your nearest.

This isn’t a new thing to KOKS; a two Michelin-starred restaurant situated in a low ceiling farmhouse with grass on the roof, at the corner of luscious green fields surrounded by rolling hills at a tiny island inside the isolated Faroe-archipelagos in the middle of the Nordic Seas.

An almost mythological restaurant in hobbit settings that has received international acknowledgement for embracing the mindset the world now finds itself with. Everything sourced, cooked and enjoyed at KOKS comes from the terrain of and waters inside and surrounding the Faroe Islands.

(press play to view the trailer)


The film is created by director Rasmus Dinesen, culinary producer Kristian Brask Thomsen and producer Jesper Jarl Becker. It follows the daily life of KOKS as it again opens up after a global quarantine with 90% of all guests used to be gastro tourists, as well as the small Faroese producers.

From in the deep blue with scallop divers, over foragers who risk their lives harvesting seagulls eggs from nests at the very edges of hazardous cliffs, to what traditions, history and distinctive ancient practices lie beneath each dish and ingredient, whales included.

Because what and who are the Faroese? And how is it possible to run a top restaurant like this at the end of the world?

A restaurant the world before COVID-19 took immense detours to dine at and which cuisine is based on just 500 square miles of products in a terrain that is rugged, the climate subpolar – windy, wet, cloudy, and cool, the temperatures average above freezing throughout the year, though with and everlasting light in the summer, but a scorching darkness all through winter.

The Faroe Islands is a microcosmos of exciting products, Nordic history, viking tales, 37 words for fog, more sheep than people, ravishing waterfalls, eccentric personalities, a native tongue only spoken by some 50,000 – and then they have the culinary pearl, KOKS.

Come with us below the Sea as sea urchins, scallops and langoustines are harvested and caught. Climb next to us as seagulls’ eggs are collected on steep hillsides, through adventures caves and lagunes worthy of love settings, and follow the process through a very respectful yet inventive kitchen to the table in the tight and homy dining rooms of KOKS.

“Michelin Stars II – Nordic By Nature” goes deep into the details of the process of a very local community and presents this in an honest, enjoyable, quirky and entertaining way to a global audience.


In case of interest or/and press,
please contact Kristian Brask Thomsen at:


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Hungry for more? Read about “Michelin Stars – Tales from the Kitchen”