Frammistovugarður: Traditional Faroese "Nátturði"

Throughout the years, it has been customary in the Faroe Islands to eat a hot meal at noon and enjoy a lighter nátturða (“night meal”) in the evening.

At Frammistovugarður, we invite you to experience this traditional nátturða in our home.

You will have a unique opportunity to sample the fermented specialties of traditional Faroese cuisine – food deeply rooted in the environment and climate of the islands. These specialties are rarely available commercially, as they are handmade, sustainable, and produced locally.

The homemade cold cuts come from our own sheep, the pilot whale is self-caught, and the rhubarb grows in our garden. We will share the story behind each product on a guided tour of the farm and the “outfield,” where the sheep graze.

The menu is seasonal and varies depending on the stock in the hjall (traditional drying shed), but specialties such as skerpikjøt (fermented and dried leg of lamb), meat sausage, salted meat, spiced rolled meat, dried pilot whale, dried fish, and salted whale blubber will be served with two kinds of rye bread. The meal concludes with coffee or tea and rhubarb cake.

As tradition dictates, you will be welcomed at the door with a shot of snaps (aquavit). Locally brewed beer and water will be served with the meal. Juice is available upon request.

We look forward to welcoming you into our home.

With warm regards,

Edith and Sámal, Marin and Ib, Per and Guðny, Amanda and Janus

Frammistovugarður