Faroese cuisine has developed largely out of necessity rather than artistry. Being so far removed from other countries to provide additional sources of food, the people on the Faroe Islands have developed a traditional diet based on the need to be self-sufficient with the resources readily available on the islands. Sheep from the fields, birds from the mountains, and fish and whale from the sea have become staples. Be sure to try some of the local dishes during your trip to the islands. Other foods, which can potentially be gleaned from the poor soils on the islands, are grass for cows, corn, and potatoes. Different methods for preserving and drying meats were introduced. During your tour of the Faroe Islands, it is still not uncommon to see fish or whale hanging out under the eaves of homes or for each home to contain a wooden shed, or hjallur, used for drying. Fish are considered the foundation of the daily diet, yet it is very difficult to find restaurants who serve it or even supermarkets selling it since this item is generally considered to be something one catches on their own. Another important staple is whale meat. When beaching a whale, the whole village will share the meat, providing food for a long time. Also used in the traditional local diet are seabirds, such as puffin and their eggs.
Rarely do people eat out, but when they do the chosen cuisine is usually Danish roast pork or some other international cuisine like Italian. Roasted lamb with potatoes and gravy is the traditional food served on special occasions or when guests visit. While on your Faroe Islands tour you may notice a European influence on the local cuisine; many leaving the islands to study cuisine abroad are returning to the Faroe Islands and bringing with them new ideas based on international cuisine varieties. Such examples include whale in prune sauce or stuffed puffin. Perhaps in the near future Faroese cuisine will begin to establish its presence in other European metropolitan areas.