Koks Transforms Greenland’s Unique Flavours into Culinary Art

Lars Roest-Madsen, 27.08.2024

30-year-old Nino Fjordside heads the test kitchen for the Faroese restaurant Koks, which is now settling into its final season in the remote Greenlandic settlement of Ilimanaq in Disko Bay. The stay has led to new discoveries in the test kitchen, including reindeer blood, whale fat, and fermented crowberries, now featured on the menu.

How do you incorporate distinctive Greenlandic ingredients like reindeer blood, whale fat, and seabirds into the menu of a two-star Michelin restaurant? This is the question that the Faroese restaurant Koks has been exploring for the past two years in Ilimanaq, a small, isolated settlement in Disko Bay, where the 55 residents have been joined by a two-star Michelin restaurant and a team of chefs and guests from around the world.

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Koks Transforms Greenland’s Unique Flavours into Culinary Art