A closer look
Imagine running a two-star Michelin restaurant and deciding the remote Faroe Islands were simply too mainstream. KOKS famously uprooted its entire hyper-local culinary operation and moved to a tiny settlement in Greenland accessible only by boat. Diners pay exorbitant sums to eat foraged Arctic thyme, raw narwhal, and wild ptarmigan in a wooden cabin sitting right beside drifting icebergs. It is a wildly elaborate logistical nightmare disguised as fine dining, rewarding only the most dedicated foodies willing to brave polar bear territory.
