This film takes place in the Faroe Islands—an ancient microcosmos located halfway between Scotland and Iceland with a rich Nordic history, 37 words for fog and even more for fermentation, a thriving seafood industry, ravishing waterfalls, a native tongue and the Michelin Star restaurant, KOKS. How is it possible to run a top restaurant like this at the end of the world,  a restaurant that food connoisseurs take immense detours to dine at, and where the cuisine is based on just 500 square miles of produce in a terrain that is rugged and subpolar? We dive into the poetic mind of a Faroese chef, and seek to find the traditions, history and distinctive ancient practices that lie beneath one of the most remote fine dining experiences in the world.