The Faroe Islands, an ancient microcosm of exciting products, Nordic history, tales, and fermentation, thriving seafood industry, ravishing waterfalls, eccentric personalities, and the culinary pearl: KOKS. How is it possible to run a top restaurant like this at the end of the world? Prior to COVID-19, people took immense detours to dine at this eatery serving food sourced from just 500 square miles of produce in a rugged terrain and subpolar climate. In Nordic by Nature, we dive into the poetic mind of Poul Andrias Ziska, a young Faroese chef, as he embarks on a journey to find the traditions, history, and distinctive ancient practices that lie beneath the world's most remote fine dining experience.