Part of a cluster of turf-roofed restaurants that also includes Ræst and Barbara Fish House in the historic heart of Tórshavn, the Faroe Islands’ capital, Áarstova restaurant is housed in a building dating from 1640. It was the first hotel in the town, and in 1836 was granted the first licence to serve alcohol in the country. Much later it would become the first restaurant to be allowed to serve Faroese lamb, the ingredient that forms the base of the menu here.
The best time to visit Áarstova is in autumn when the menu reflects the seasonal slaughter of sheep. Yet in a place where lamb is air-dried and kept for months, lamb rules the roost year round—and delicious it is in all its stages of ageing. Lamb tartare is served with micro greens and delicious fresh prawns, an unusual yet beguiling combination. A poached egg in lamb broth is accompanied by pulled lamb—the umami of the broth complementing the soft yolk of the egg that melts into the tender meat. A main course of slow-cooked lamb shoulder sees thr meat fall from the bone at the lightest touch. If you’re already lambed out pre-entrée, a fresh fish option is also available.
Áarstova, Gongin 1, FO-100 Tórshavn, Faroe Islands; +298 333000; aarstova.one