More than a collaboration between two restaurants, this one-night experience brings together two distinct culinary landscapes: Los 33’s fire-led approach to ingredient-driven cooking and Paz’s cuisine, deeply rooted in the Faroese landscape and the bounty of the North Atlantic.
- Los 33 will bring its cuisine to the Faroe Islands on September 26 to participate in a gastronomic experience alongside Paz, Poul Andrias Ziska’s two-Michelin-star restaurant.
- Faer Isles Distillery, surrounded by the archipelago’s Atlantic landscape, will be the setting for a one-day-only event, where the surroundings will be as much a part of the experience as the cuisine itself.
- The menu will combine some of Los 33’s most recognizable dishes with the Faroe Islands’ seafood offerings, blending flame-cooked dishes with fish, shellfish, and ingredients that define the identity of Paz.
Madrid, July 2026. On 26 September, Los 33 will travel to the Faroe Islands for a one-night culinary experience with Paz, the two-Michelin-starred restaurant led by chef Poul Andrias Ziska, whose work has helped establish the Faroe Islands as one of the most exciting gastronomic destinations in the Nordic region.
The event will take place at Faer Isles Distillery, a unique venue overlooking the North Atlantic, where the surrounding landscape will play as important a role as the food itself. Set against the dramatic scenery of the Faroe Islands, the experience brings together fire, nature and local produce in a setting designed to celebrate both place and cuisine.
More than a collaboration between two restaurants, the event is conceived as a meeting of two culinary landscapes. Los 33’s ingredient-driven, fire-led cooking will meet Paz’s seafood-focused cuisine, rooted in the Faroe Islands’ rich marine larder and deep connection to its natural surroundings. Created exclusively for this occasion, the menu will offer a dialogue between two distinct territories, united by a shared commitment to exceptional produce and respect for origin.
The experience will begin outdoors, gathered around the fire, with the dramatic Faroese landscape as its backdrop. From there, guests will move on to an exclusive menu bringing together some of Los 33’s signature dishes with a selection of seafood and ingredients from the North Atlantic, interpreted through the culinary vision of Paz. Designed exclusively for this occasion, the menu will celebrate the dialogue between two territories connected by a shared respect for exceptional produce.
Founded by Sara Aznar and Nacho Ventosa, Los 33 has built its identity around ingredient-led cooking and fire, combining Río de la Plata traditions with the culture of Madrid’s neighbourhood bars. At the helm of the kitchen is Oswaldo González, who has been a key figure in the project since day one, shaping a cuisine where fire is the guiding element and each dish begins with the quality of its ingredients. Awarded one Repsol Sun, recommended by the MICHELIN Guide, and featured in The World’s 101 Best Steak Restaurants, Los 33 is defined by its close relationships with producers and its rigorous approach to sourcing—an ethos it will bring to the Faroe Islands for this unique event.
At Paz, chef Poul Andrias Ziska has created one of the defining restaurants of the Faroe Islands’ contemporary culinary scene. Awarded two MICHELIN Stars, the restaurant draws inspiration directly from its surroundings, with a tasting menu shaped by the North Atlantic, the changing seasons and Faroese food traditions. Seafood takes centre stage alongside ingredients sourced from local fishermen, farmers and artisans, while age-old techniques such as ræst—the islands’ distinctive air fermentation process driven by the cold, salt-laden Atlantic winds—are reinterpreted through a contemporary lens. The result is a cuisine that expresses the identity of the Faroe Islands while remaining deeply connected to its landscape, culture and natural rhythms.
The event brings together two restaurants that share a common philosophy: a deep respect for exceptional ingredients and a strong connection to the landscapes from which they come. While Los 33 will showcase a selection of its signature fire-led dishes, Paz will contribute its seafood-focused approach and its interpretation of traditional Faroese techniques, resulting in a menu created exclusively for this occasion.
This event is part of Los 33’s ongoing international programme of collaborations, through which the Madrid restaurant continues to connect with chefs and restaurants around the world that share a commitment to ingredient-driven cooking, a strong sense of place and the exchange of culinary ideas.
About Los 33
Located in Madrid’s Salesas neighbourhood, Los 33 is built around ingredient-led cooking, fire and hospitality. Founded by Sara Aznar and Nacho Ventosa, the restaurant draws inspiration from their Spanish-Uruguayan heritage, combining the traditions of Río de la Plata wood-fire cooking with the culture and conviviality of Madrid’s neighbourhood bars.
From lunch through late evening, Los 33 offers an all-day dining experience centred on carefully sourced seasonal ingredients, with fire serving as the defining element across the menu. Meat, seafood and vegetables are treated with the same attention to quality, provenance and technique, reflecting the restaurant’s close relationships with producers and suppliers.
The kitchen is led by Oswaldo González, who has been part of the project since its inception. Before joining Los 33, he worked in renowned kitchens including Benares (London), The Palomar, Arzak London, and later trained with Gastón Acurio in Peru before returning to Madrid to continue his career at DSTAgE and Triciclo. His cuisine combines technical precision with a straightforward approach that allows exceptional ingredients and wood fire to take centre stage.
The restaurant has been awarded one Repsol Sun, is recommended by the MICHELIN Guide, and is included in The World’s 101 Best Steak Restaurants, reflecting its commitment to ingredient-led, fire-based cooking.
Los 33 also features a wine list of more than 100 labels, ranging from classic producers to contemporary and low-intervention wines from Spain and abroad. The cocktail programme is led by Kevin González, whose international experience spans Peru and Spain. His menu blends classic techniques with contemporary influences, creating cocktails that complement the restaurant’s fire-led cuisine while drawing inspiration from both Latin American and Mediterranean flavours.
About Paz
Founded by acclaimed chef Poul Andrias Ziska, Paz marks a new chapter in his culinary journey, bringing him back to his Faroese roots after leading the acclaimed restaurant KOKS in both the Faroe Islands and Greenland. Awarded two MICHELIN Stars, Paz is a restaurant deeply rooted in the Faroese landscape, where local traditions, sustainability and storytelling shape every aspect of the dining experience.
Its multi-course tasting menu is a tribute to the land and sea surrounding the Faroe Islands. Built around exceptional seafood harvested from the cold North Atlantic waters, the menu celebrates the islands’ natural larder while working closely with local fishermen, farmers and artisans. Ingredients are treated with restraint and precision, allowing their natural character to take centre stage.
Traditional Faroese preservation techniques, including ræst—the islands’ distinctive air fermentation process driven by the cool, salty Atlantic climate—play an important role in the restaurant’s culinary identity. Rather than recreating tradition, Paz reinterprets these practices through a contemporary lens, creating a cuisine that expresses the landscape, culture and seasons of the Faroe Islands.
The kitchen is supported by an international team of chefs from the Faroe Islands, Italy, Denmark and Canada, many of whom have worked alongside Poul Andrias Ziska for several years. The front of house is led by an experienced team, delivering a dining experience that reflects the same care and sense of place found in the cuisine.
PHOTOS LOS 33 HERE
PHOTOS PAZ HERE
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Belén Lozada
Mateo&Co
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