The Faroe Islands, an archipelago in the North Atlantic, has emerged in the last five years as possibly the most secluded destination for avant-garde food. Leading the way is Koks, a signatory of the New Nordic Kitchen Manifesto, which stresses modern cuisine made from local, seasonal ingredients, and Aarstova, a French restaurant using Faroese ingredients. In 2015 Aarstova’s new fish house, Barbara, will serve the only yearly harvest of the incomparable Faroe Bank cod. There’s also innovative sushi at Etika, and a well-regarded brewery Okkara. In addition, the islands are drawing food enthusiasts for their local cheeses and raest, a fermented mutton dish that is a local delicacy. Though isolated, the Faroe Islands — an autonomous part of Denmark — are a short flight from Copenhagen and Reykjavik.