A refined composition of snow crab, gently layered with luminous caviar and a whisper of krokis crunch, shaped in the elegant curve of a traditional Ulo knife and served with a cool, pristine clarity that lets each delicate note unfold.

A delicate serving of grouse, its meat richly red from a diet of wild blackberries, elegantly crowned with a crisp medley of wild mushrooms and truffle, presented alongside a silky jus and an artfully crafted croquette.

A tender cut of lamb from Qaqortoq, prepared by chef Lars, accompanied by earthy yeast mayonnaise and Læsø caviar, crafted in a refined fusion of Danish and Greenlandic flavors.

Barbecue-marinated Greenlandic whale skin, topped with a delicate crumble of dehydrated whale, presented with a smoky, savory depth that highlights the unique texture and flavor of the Arctic ingredient.

A meticulous composition of mussels, hand-harvested by the entire kitchen team, gently blanched and grilled, paired with vibrant fermented seaweed, presenting a pure expression of the sea in every bite.

A refined pairing of lean root fish and rich, buttery catfish, crowned with fresh herbs and glistening caviar, presenting a harmonious balance of textures and flavors from sea to plate.