enjoy.fo

tórshavn, the faroe islands

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unearth's official dmc partner for the faroe islands

enjoy is backed by a private group that owns and operates some of the islands' most significant hotels and restaurants — including hotel føroyar, unearth's host property, and the largest conference hotel in the faroe islands. they're our official dmc partner for unearth europe, and the team we trust to bring the destination to life for every buyer and supplier in the room. the food is real. the expertise is local. and the warmth with which they share both is entirely their own.

// in practice

• locally owned group — economic benefit from hotels, restaurants and experiences stays within the faroe islands

• direct working relationships with faroese fishermen, farmers and food producers (the supply chain is local by design)

• gastronomy programme that supports independent faroese food producers and traditional food practices including wind-dried and fermented methods

• certified safe to visit operator, working within the faroe islands' visitor management framework

• active participant in the destination's approach to quality-led, capacity-conscious tourism

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// well suited for

• incentive groups of all sizes — from intimate leadership programmes to large-scale reward travel

• corporate gatherings and company conferences requiring significant accommodation and meeting capacity

• large congresses and professional events — meeting space for up to 400 in a single room, up to 3,000 via við tjarnir arena

• wellness-led incentive programmes that pair active faroese experience with serious recovery

• leadership retreats where food, place and culture are as important as the agenda

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overview

enjoy is the dmc and experience design arm of a wider faroese hospitality group

the group's reach is real (hotel føroyar, hotel tórshavn, kg hotel and a handful of restaurants across the islands), but enjoy itself stays small, agile and hands-on: a compact team building itineraries for individuals, small groups and mice programmes. it's a useful position to work from. close enough to a group with genuine weight on the islands to move quickly, small enough to stay on the ground for every trip.

the food culture deserves its own sentence. tórshavn has attracted michelin attention, and enjoy have built the kind of relationships with local fishermen, farmers and producers that faroese gastronomy runs on — part of a supplier network the islands' operators largely share, which is its own kind of reassurance.

enjoy read the faroe islands well. they know that the weather here is part of the experience, not an obstacle to it. they know which trails are worth the conditions and which experiences only work with a local in the room. they design around the destination's character rather than despite it — and that, more than any operational capability, is what makes them a fantastic partner.

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what this could look like

• fishing in the fjords at dawn aboard a traditional faroese boat — catch handed directly to a local family, who cook a three-course dinner that evening in their home

• a private gastronomy evening tracing faroese food from source to table: visiting a producer, meeting a fisherman, then sitting down to a meal that reflects the full story

• skerpikjøt tasting — wind-dried faroese lamb, aged for months in a hjallur — explained by the family who made it

• an evening at hotel føroyar's outdoor spa: infinity pool looking out over tórshavn, rooftop hot tub, rasul treatments for a small group as the sun goes down

• a guided hike to the cliffs above gásadalur with a local naturalist — one of the most remote and spectacular corners of the islands — followed by a private lunch cooked on the hillside

• a boat trip through the sea caves and basalt stacks at vestmanna, with a faroese guide who knows the bird species nesting in every crack of the cliff face

• northern lights viewing in october: a local guide with a vehicle and the knowledge of exactly where to be when the sky changes

• a culinary evening moving between tórshavn's most interesting kitchens — courses at different restaurants, each reflecting a different dimension of faroese food culture