Hesi bæði kvøldini hevur Poul Andrias Ziska, sum fyrr í ár fekk tvær Michelinstjørnur, boðið kenda íslendska kokkinum Gunnari Karl Gíslason til eitt heilt serligt samstarv. Gunnar er høvuðskokkur á matstovuniDill í Reykjavík, sum hevur eina Michelinstjørnu og eina grøna stjørnu. Hann verður av mongum sæddur sum fremsti undangongumaðurin í íslendsku matstovuvinnuni. Hann fekk fyrstu Michelinstjørnuna til Íslands og hevur meira enn nakar myndað og ment nútímans íslendska matgerðarlist, sum er vill, poetisk, árstíðartengd og torir at ganga nýggjar leiðir.
Her eru Gunnar og Poul Andrias andliga skyldir. Sum Poul Andrias tekur til: "Vit hava nógvar felags fatanir og vilja siga søgur við okkara lokala tilfeingi og staðbundnu matmentan - hann í Íslandi, eg her í Føroyum. Onkusvegna er hetta sum við ymsum øðrum viðurskiftum: Vit føroyingar og íslendingar hava meira at vera saman um enn tað, sum skilir okkum. Soleiðis er eisini við matmentanini. Her kunnu vit veruliga fara út í krókarnar og smábregini og spæla við líkskapir og munir. Tað er har, tað verður spennandi - og tað skulu gestirnir merkja hesi bæði kvøldini".
Saman hava teir báðir tríggjar Michelinstjørnur og eina felags frásøgugleði, sum sæst aftur í teirra matgerð. Málið við hesum serliga samstarvi er at skapa eina heilt serliga matuppliving fyri gestirnar. Saman fara teir at skapa eina matskrá, sum bara kann roynast hesi bæði kvøldini. Hon fer at fevna um fleiri av teirra signaturrættum, og eisini onkrar nýggjar rættir, sum hava røtur í tí lokala, men eisini vísa teirra serligu styrkir og gávur.
Stjørnukvøld á Paz
Pláss er fyri 32 gestum hvørt kvøldið.
Opið er fyri bókingum á paz.fo
Nær: 5.- 6. september
Hvar: Paz, Doktara Jakobsensgøta 14
Kostnaður: 2.500 kr (drykkivørur ikki írok.)
Three stars, two chefs, one kitchen
Paz restaurant in Tórshavn will host a rare and memorable gastronomy collaboration on September 5th and 6th. On these two evenings, Poul Andrias Ziska, who earlier this year received two Michelin stars, has invited the renowned Icelandic chef Gunnar Karl Gíslason for a very special partnership. Gunnar is head chef at Dill in Reykjavík, which has one Michelin star and one Green Star. He is widely regarded as one of the leading pioneers in Icelandic culinary innovation. He earned Iceland’s first Michelin star and has more than anyone shaped and developed modern Icelandic cuisine, which is wild, poetic, seasonal, and daring to explore new paths.
Here, Gunnar and Poul Andrias share a spiritual kinship. As Poul Andrias states: "We share many common values and want to tell stories with our local resources and regional food culture — he in Iceland, and I here in the Faroe Islands. Somehow, as with other matters, we Faroese and Icelanders have more in common than what separates us. It’s the same with our culinary traditions. Here, we can really delve into the details and play with similarities and differences. That’s where it becomes exciting — and the guests will feel that on both evenings."
Together, they hold three Michelin stars and share a common storytelling spirit, which is reflected in their cuisine. The goal of this special collaboration is to create a truly unique dining experience for the guests. Together, they will craft a menu that can only be sampled on these two nights. It will include several of their signature dishes, as well as some new creations rooted in local ingredients that also showcase their special strengths and talents.
Starry Night at Paz
Space for 32 guests each of the two evenings. Bookings are open at https://paz.fo
When: September 5th–6th
Where: Paz, Doktara Jakobsensgøta 14
Cost: DKK 2,500 (drinks not included)
