In a remote valley on the Faroe Islands lies KOKS, a small restaurant that has two Michelin stars. At KOKS, they cook based on the rough Faroese nature, where wind and water, fog and cold have shaped the landscapes and the mentality.

Two chefs meet to create a creative dinner without pre-determined recipes, ingredients or rules. The result is a common menu prepared by four hands.

The remote village of Ilimanaq in Greenland becomes home to an exclusive restaurant using only local produce. Hence, the KOKS team faces the challenges of bringing this luxury project to a small fishing community.