Certainly, the best attribute in sushi is that its fresh. In this respect, Etika in the Faroe Islands has a clear advantage. They do not have to fly in seafood from the four corners of the Earth: The supernatural beautiful country’s farm salmon and have other fish readily available in the North Atlantic.
The atmosphere is hipster-funky, with quirky chalkboard drawings and squatting on slate walls. It distorts younger than many of the other local eateries and is very popular. Prices run about 80% more than in the United States. Service was leisurely / inattentive.
I started with water with a piece of Japanese charcoal in jug, listed in English menu – ask for it – who enjoys a local environmental fund. The. . . Tasted like water.
I then warmed up with some miso soup with fish: it had plenty of salmon, zucchini, carrots and spring onions.
For the main meal, I ordered the chef’s choice of sushi. I was pretty open to what seems to have eaten Pilot whale earlier this week in the Faroe Islands and have had sushi at places like Morimoto in Philadelphia. The chef’s choice was simply presented and very “beginner” sushi. Most of the pieces were salmon, tuna, crab salad or vegan – mango. Several pieces had avocado or whipped cream cheese. The pieces were fresh and well-known.
Their sushi is available tax-free at Faroese airport, to make flights a little more luxe.
Luxe & Down-Home Cuisine/Culture/Travel/Style 