The story
The name translates as "the crooked warehouse," and the building earns it. Set on the quayside at Sigmundargøta 19 in Tórshavn, Skeiva Pakkhús occupies a tall, well-preserved historic structure that once served as a coal store. The high ceilings, exposed stone walls and an elevated mezzanine dining deck running around a central atrium have been kept deliberately raw — rustic in feel, yet arranged with a perfectionist's eye for the original architecture. Through the restaurant's large panoramic windows, the harbour sits right in front of you, along with the sound between Tórshavn and the island of Nólsoy. The schooner Westward Ho, moored directly outside, lends its name to the house tasting menu.
What Skeiva Pakkhús does — and does with considerable confidence — is Italian cooking grounded in North Atlantic ingredients. The open kitchen is visible from the dining room, and the wood-fired oven producing classic rosemary potato pizza is part of the theatre. Crisp arancini arrive with a porcini mayonnaise carrying deep iodine and hazelnut notes. Salmon carpaccio uses cured Faroese salmon, layered with parmesan, mascarpone, rocket and lemon zest — each element distinct. Tagliolini in a tomato-mascarpone sauce is topped with lightly grilled langoustines and steamed blue mussels, the freshness of Faroese seafood lifting the dish into something that feels genuinely of this place. A well-rested beef tenderloin on braised beef ragout with polenta and dried tomatoes rounds out the kitchen's range. The salumeria board — salame piccante, salame romano, fennel sausage, parma ham — is sourced with care, and the aged parmesan, lightly crystallised, is cut to order.
White Guide recognised Skeiva Pakkhús at Fine level for 2026, noting that Tórshavn now has, in this restaurant, the kind of quality Italian address every European capital takes for granted. That recognition sits comfortably alongside what the place actually delivers: an honest, ingredient-led Italian kitchen that happens to look out over the North Atlantic.
Manager and sommelier Esther guides the experience with warmth and expertise. The wine list is well stocked, and the pairing menu — described as notably good value — draws from producers such as Balestri Valda in Veneto. At weekends, the bar area extends the evening well past dinner, with Italian aperitivi and live music running until 2 a.m. The space is also available for private events: weddings, birthdays, corporate days and other occasions suit the character of the building particularly well.
Recognition
Ambience
Details
History
Skeiva Pakkhús (The Crooked Warehouse) is a high-ceilinged, well-preserved historic building that offers dining on both the ground floor and a large deck running along the building’s stone walls on a floating first-floor level with a central atrium. Rustic yet meticulously designed, it pays homage to the building’s original function as a coal warehouse. The modern Italian kitchen is fully visible from the dining area, where you can also watch the open fire in the oven baking classic potato pizzas with rosemary. Like any other European capital, Tórshavn has an Italian quality restaurant at Skeiva Pakkhús. Both the bar and wine list are well-stocked, and the kitchen excels at Faroese ingredient-driven interpretations of Italian cuisine. The building sits on the quay, and through its large panoramic windows, you have a clear view of all harbor activity as well as the sound between Tórshavn and Nólsoy. Right outside lies the schooner Westward Ho, which has given its name to the venue’s signature menu, complemented by an extremely affordable and well-matched high-quality wine menu. The venue’s manager and knowledgeable sommelier, Esther, seats us at our table and serves a refreshing organic house spumante from Balestri Valda in Veneto. Named Volkanos, it is made from 100% Garganega grapes, offering a fine balance of fruit and acidity, with notes of citrus fruits and pear. We begin with crispy arancini stuffed with mushrooms, served with a porcini mayonnaise that delivers deep iodine and hazelnut notes. Next come anchovies paired with thick slices of airy light wheat bread, toasted in butter. This is followed by focaccia, which accompanies a wooden board of salumi consisting of a spicy salami finely balanced between fat and meat with a growing kick of hot red chili, a Roman salami with fresh herb garden flavors, a classic fennel sausage, and thinly sliced Parma ham, all of excellent quality. These are accompanied by delicious pickled and grilled vegetables in oil. Also served in the same course are cheeses, including finely sliced pieces of an interesting, well-aged, lightly crystallized Parmesan cheese. The salmon carpaccio, made from cured Faroese salmon with Parmesan crumbs, mascarpone, rocket, and grated lemon zest, is an elegantly composed dish where the flavor nuances of all the ingredients shine clearly. Next comes tagliolini with a tomato and mascarpone sauce, topped with lightly grilled half langoustines and steamed blue mussels. Here, the fresh Faroese ingredients truly bring true North Atlantic seafood quality to Italian cooking. The next main course features a perfectly cooked beef tenderloin resting on a rich beef ragout with subtle pepper notes, which in turn sits atop a base of light polenta and dried tomatoes, garnished with capers and herbs. An affogato al espresso—vanilla ice cream drowned in hot espresso—makes a fine finale, though the amaretto liqueur is only for those with a serious sweet tooth. The service is both friendly and expert, the prices are reasonable, and there is a lovely bar area where, on weekends, you can even stay for Italian shots and live music until two in the morning, or until a convenient pause occurs in the heavy drizzle.
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