Gongin 2-6


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Barbara restaurant is a study in hygge with its setting on the second floor of a traditional house, complete with wide-planked wooden floors, low ceilings, exposed timber and mismatched crockery. Specializing in seafood, Barbara honors the islands’ greatest export in refined way. Prior to opening, the owner sent chefs to Galicia, Spain to study with the chefs who had been cooking with Faroese seafood for years. As a result, the cuisine is a mix of Spanish, Portuguese and Danish with dishes like potato pil pil, fish soup and bacalao with a trio of sauces.

Written by Amelia Osborne Scott

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