Documentary teaser
At Restaurant Ulo, we’ve spent the past months investing an extraordinary amount of time, focus, and energy into getting ready to welcome our guests again this coming January. People travel from all over the world to dine with us, and with Habi’s growing ambitions, a new idea has started to take shape - the quiet but very real desire to bring the Michelin Guide to Ilulissat and aim for the world’s northernmost Michelin star.
That kind of ambition doesn’t happen in the spotlight. It happens in the shadows, after hours, in the details no one sees. And that’s exactly where we’ve been working. Throughout the autumn, Jesper Ærø and Anders Agerbo have been documenting the entire process - the long days, the late evenings, the testing, refining, and rebuilding of what Ulo will be when we open our doors again.
On the spot
Behind the scenes at Restaurant Ulo, Habi Khaliqdad sits calmly as the cameras roll, sharing his vision and ambitions for the year ahead. With the team working tirelessly in the kitchen and dining room, this moment captures the heart of what drives Ulo
filming inside out
Out in the wild Greenlandic landscape, Jesper Ærø and Habi Khaliqdad capture the essence of Restaurant Ulo’s philosophy. Here, our team is seen gathering their own ingredients straight from nature - a true reflection of the care, dedication, and connection to the land that goes into every dish.
about Jesper and anders
“For us, this project is about more than documenting a restaurant. It’s about telling the story of what it truly takes to create a gourmet experience in one of the most remote and challenging places on Earth. And a dream: to bring the very first Michelin star to the Arctic.”
— Jesper Ærø & Anders Agerbo
For the past three years, we’ve been documenting the Arctic rescue teams in Greenland for the series “De arktiske reddere”, broadcast across Scandinavia. We’ve filmed from rescue helicopters through storms, whiteouts, night missions, dramatic operations, and quiet human moments — countless hours spent following real people in real situations.
That same approach is what we bring to Restaurant Ulo.
“We want to show everything that lies behind the plates — the craftsmanship, the pressure, the calm, the frustrations, the beauty. And the unique challenges of building a gourmet kitchen in the Arctic, where weather, culture, distance, and nature shape every decision.”
“This is a story about ambition — but also about heart.
A restaurant that dreams of earning Greenland’s first Michelin star, but insists on doing it with warmth, respect, and genuine care in the kitchen.”
Behind the scenes, we follow the team as they prepare for their reopening: the focus, the discipline, the laughter, the pressure, the camaraderie, and the deep respect for the ingredients they work with.
This is the story we want to tell — a story about Greenland, about passion, and about a team reaching for something extraordinary, together.
