Faroe Islands Evenings at «Fiescherblick»: A Nordic Culinary Journey in the Alps
Scallops, Faroese salmon, uni toast with sea urchin – a menu that no one in Grindelwald would likely have expected. At the four-hands dinner with the «ROKS» team, food lovers experienced two evenings full of surprises at «Fiescherblick».
February 26, 2025
On February 7 and 8, 2025, the boutique hotel «Fiescherblick» in Grindelwald was transformed into a culinary meeting point of the highest order. Together with the Faroese premier restaurant «ROKS» and guest chef Carlos Andrade, head chef Aurélien Mettler took his guests on a sensory journey to the remote Faroe Islands. The exclusive dishes were created using, among other things, premium products from Bianchi, renowned for its excellent quality and freshness.
The idea for the Faroe Islands evenings arose from the long-standing friendship between Karin Visth, the former sommelier of the legendary two-Michelin-star restaurant «KOKS», and host Lars Michel. As a Danish dual citizen, he felt an early connection to Nordic cuisine. He pursued this fascination with an internship at «KOKS» during his training at the Lucerne Hotel Management School. Years later, in December 2022, he opened the Scandinavian-styled «Hotel Fiescherblick» together with his brother, and has now brought a piece of Faroese culinary culture to Switzerland.
Carlos Andrade (l.) and Aurélien Mettler (r.).
Carlos Andrade (l.) and Aurélien Mettler (r.).
Head chef Carlos Andrade and Aurélien Mettler’s team created a 15-course menu for this special occasion that brought the essence of the Faroe Islands to the plate. The evening began in the hotel’s cozy yet elegant lobby with an aperitif and Nordic snacks, accompanied by Faroese music – from traditional chants to more modern songs. The atmosphere was magical, almost ritualistic: guests felt as though they were dining directly in a Faroese harbor restaurant.
The Menu: A Nordic Culinary Delight
The culinary journey began with a generous seafood platter featuring freshly caught langoustines, scallops, and razor clams direct from the Faroe Islands. The first major highlight followed with Faroese salmon from a small fishing village called Kollafjørður – so flavorful that guests could hardly believe what they had on their fork. This was accompanied by an excellent wine pairing, carefully selected by Lars Michel and Karin Visth.
Another highlight was the uni toast, a crisply caramelized brioche with soy sauce, mirin, and sake, topped with fresh sea urchin. The combination of ocean freshness and umami created astonishment at the table. The langoustine presented itself in minimalist yet all the more impressive fashion, served pure on the plate and accompanied by a black sesame dip. The scallop, served in its shell, also delighted in combination with vanilla beurre blanc and Spanish Verdejo.
The main course relied on familiarity with a Nordic twist: monkfish with Faroese root vegetables and a sauce based on Heida – a refined fusion of Alps and Atlantic. The signature dish from «ROKS» provided a special moment of surprise: Murrikrut – a daring combination of caviar, brioche ice cream, and Faroese vodka. The enjoyment became a ritual: caviar in one hand, brioche ice cream in the other, accompanied by a glass of ice-cold vodka. An experience guests will not soon forget.
For the sweet finale, there was a rhubarb tartlet as well as a cheesecake made from aged Grindelwald alpine cheese – a successful Nordic-Swiss liaison. The entire menu was accompanied by freshly baked Grindelwald bread and a Faroese pastry called Góðaráð with dried fish, alongside alpine butter flavored with seaweed that Karin personally collected on the Faroe Islands.
Culinary Art Meets Community
What made this event particularly special was not only the outstanding cuisine, but also the warm atmosphere: at the end of the evening, guests pushed their tables together, exchanged thoughts over a final glass of wine or beer, and enjoyed the special sense of connection the evening brought. The enthusiasm was so great that many asked for a repeat – and who knows, perhaps the Faroese will soon return to Grindelwald.
The verdict? Two unforgettable evenings that brought the beauty of Faroese cuisine to the Swiss Alps. Those who wanted to attend had to act quickly – and those who could not secure a ticket this time may hope that «ROKS» and «Fiescherblick» will continue this delicious tradition.
Bianchi supplied a large portion of the premium products for the exclusive Faroe Islands evenings at «Fiescherblick» in Grindelwald. This extraordinary culinary event required first-class ingredients – including freshly caught fish and exquisite seafood. Thanks to Bianchi’s top-tier quality, guests were able to enjoy an authentic taste experience that reflected the rugged beauty of the Faroe Islands.