To Örebro University

While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a culinary destination based on concepts of authenticity, exoticism, sustainability and innovation. Results show that the small and isolated capital of Tórshavn balances the exoticism of traditional Faroese food experiences with more generic international flavors and urban spaces. Hence, the case opens interesting perspectives on the negotiations of the local and the global in contemporary food tourism marketing of remote island destinations.