Húsagardur

The story

Crafted with passion, served with love

A Name Rooted in Centuries

The restaurant carries a name that predates the building it occupies. Húsagarður refers to one of the oldest farms in Tórshavn, traceable to the time of Viking settlements. The farmhouse originally stood in Húsabrúgv, east of Tórshavn Cathedral, and is believed to have sections built as far back as the 14th century. By the 1930s, as the town expanded rapidly, the older section of the farmhouse was relocated to what locals called "up in Mexico" — a wry nickname for a spot then considered remote from the city centre. Tórshavn eventually caught up, and today Húsagarður opens its doors again, this time as a restaurant inside Hotel Brandan, carrying that layered history into every evening service.

What's on the Table

The kitchen draws inspiration from Nordic cuisine, composing dishes that are precise without being fussy. Guests choose between a three- or five-course set menu, or order à la carte. The three-course menu moves from a Paté en Croûte with Foie Gras, Prunes & Cognac through a Ribeye with Bordelaise, Smoked Marrow & Brown Butter, finishing with Popcorn Ice Cream with Croissant & Salted Caramel. The five-course option opens with oysters and builds through Langoustine with Foie Gras, Apricot & Summer Truffle and Monkfish Tail with Sage, Mussels & Chorizo Sauce, before a cheese course and Sour Cream Ice Cream with Pistachio Praline & Honey Tuile.

À la carte starters include Beef Tartare with Madagascar Pepper and White Asparagus with Anchovies & Brown Butter, while mains extend to a Duroc Pork Chop with Endive and a Pointed Cabbage with Pumpkin Purée for those eating without meat.

The Wine Cellar, Gilið

The wine program is a serious part of the proposition. The cellar, named Gilið, holds up to 2,500 bottles sourced from producers across the world — chosen, as the restaurant puts it, "without presumption or dogma as long as what's in the glass tells a unique story." Most producers work sustainably. Each course on the set menus can be paired with wines selected from this collection. Separate guided wine tastings are also available in the cellar space, which can accommodate up to 3,000 bottles, with the option to focus on a specific region or style.

Recognition and Atmosphere

Húsagarður earned a "Very Fine Level" rating from the White Guide in 2026 — a meaningful distinction in a region the guide itself describes as one of the world's most sought-after destinations. The restaurant's own description of its approach is quietly telling: "unpretentious hospitality with delectable cuisine." That balance — attentive service, thoughtful Nordic cuisine, and a wine list with genuine depth — is what places Húsagarður among the Faroe Islands' most considered dining addresses.