You can enjoy beautiful presentations of Greenlandic ingredients every day in the summer at Hotel Arctic. We work hard to serve as much local food as possible and we produce most of it ourselves. Ingredients such as musk-ox, reindeer, Greenland halibut, Arctic hare, ptarmigan, wolffish, mussels, sea urchins, redfish and much more are on the menu daily. We collect our own herbs in the fells: sheep sorrel, knot weed, mountain sorrel, lousewort, northern marsh yellowcress, common mouse ear, knotted pearlwort and many more.
From the fields of the Norsemen
We use seasonal vegetables grown in the fields of former Norse farms in the Ameralik Fjord south of Nuuk - onions, carrots, kale, potatoes, broccoli and turnips. The place where the vegetables are grown was called Vesterbygd by the Norsemen. We also get local produce from other places around the country, e.g. we hope to be able to serve Greenlandic strawberries from Uperniassuvik, South Greenland again this year.
Even out of season, our kitchen uses as many ingredients from Greenland as possible. In the winter we dry Greenland halibut for our own use. Since 2011 we have worked on developing our own winter-dried musk-ox meat. We are hoping to make a product that equals the high quality of a Serrano ham. Our refrigerator is full of preserved angelica and turnips and in the freezer we have e.g. crowberries, blueberries, Labrador tea and thyme. In our dry stores we have dried “the fells” - angelica leaves and crowberry heather and much more. Seaweed from the Disko Bay is used in our salads, ground as a seasoning or used in emulsions and soups etc.
The smoked Greenland halibut which is served everyday at our breakfast buffet has been salted and smoked in our own smoker. The breakfast buffet also serves honey from South Greenland.
Awards and cooking championships
In recent years, Hotel Arctic has received several awards for the great culinary experiences we provide based on Greenlandic ingredients. A few years ago, we received the prestigious New Nordic Food Award which is given each year to a restaurant, institution or person from one of the Nordic countries. In 2013 we received Brugsen’s award for use of Greenlandic ingredients.
Our chef, Jeppe Ejvind Nielsen, is the only person to have won the Greenlandic Cooking Championships three times - in 2006, 2007 and 2008. In the following two years- 2009 and 2010 - the winner was cook Inunnguaq Hegelund, who works in the kitchen at Hotel Arctic.
Here you can read more about our commitment to the development of a new kitchen based on local ingredients:
The world’s wildest kitchen (article in the food and wine magazine Gastro)
The taste of fells and fjord at Hotel Arctic (About the philosophy and practices in our kitchen)