Bon appetit

FISKASTYKKIÐ has something for everyone. Fish, greens, and homebaked bread. Everything is made from scratch and with the heart. Besides this, we serve fresh coffee, tea, homebaked cakes, and desserts daily.

The immediate environment serves as a foundation for everything we make. It's what our ancestors ate – what was at hand, what the ocean and the land would offer. But the local history also plays a part: Sandavágur became a fishing village a century ago, exporting dried salt cod, which became widely sought after in the Mediterranean. In that way, our dishes are a fusion of local resources and international culinary art.

Come on in

Opening hours

Wednesday - Sunday
11pm - 5pm & 8pm-9pm

Between 5pm-6pm we serve coffee/cakes and fishsoup

If you are more than 8 people and max. 10 people, please book in advance at +298 250600 or

More than a century ago

The villagers became occupied with a new industry. They were exporting dried salt cod to the Mediterranean. Every fishing boat that could float skimmed in and out of the bay. The fish was washed, salted, and then carried out on FISKASTYKKIÐ (the stone-paved ground) to dry.

FISKASTYKKIÐ was paved with stones, neat as a turtle shell, and the gaps between the stones provided a constant draught. The waves, beating into the gorge, carried the salty sea air with them. Yes, it's true – without the villagers and ambitious business people, there would be no fish to export. But it was first and foremost these weather conditions that made Faroese bacalao so famous around the world.

The villagers had their hands full: Men, women, children – everyone at work. And some of them are still alive and kicking. Every morning we're greeted by Estrid, who comes by habit because she used to work here in her younger years. And Jóannes, who spilt the big red paint stain on the middle of the floor. And Dánjal Petur, who recalls how he and other villagers, while visiting Bilbao, would try and pay off Spanish taxa drivers with Faroese bacalao.

Industries come and go. Even though there is no bacalao production here anymore, nothing really changed. The environment and the buildings are the same. And if you pay close attention, you'll hear the history somewhere in the next room. Footsteps. Silverware. The activity is still here. The villagers are still here. And last but not least, world-class fish and other delicious food.

Yes, FISKASTYKKIÐ is still here.