WHERE THE BOUNTY OF NATURE MEETS THE ALCHEMY OF COOKING
A fire sparks a kettle and with it, hot buttered toast. Wild blueberry jam glistens dark as night on the stove. A lone, brave diver emerges from the inky fjord, a net-bag of urchins held aloft. Fresh caught cod, flesh pure as snow, marinates in a bundle of native herbs. Artisanal gin flows over glacial ice. These are the flavours from nature, as pure as Greenland itself.
FOOD
PHILOSOPHY
A truly immersive food experience provides a deeper connection to a culture, and our guests are invited to participate as much, or as little, as they like in the kitchen. We worked with some Greenland’s top chefs to create a culinary vision that truly tastes of place.
FOOD PROVENANCE
All food at Kiattua Camp is as local as possible, and much of it is wild. We get our lamb and potatoes from a small sheep farm 20 minutes away by boat, and our vegetables come from the ground-breaking Greenlandic Greenhouse facility in Nuuk. Reindeer meat comes from local hunters in the village of Kapisillit, we catch red snapper, Arctic Char and cod ourselves. The Sassuma mill in Nuuk provides our salt; berries, herbs and mushrooms are gathered from around the camp and turned into jam by local women. Combined with our chef’s creativity – there is no fixed menu, dishes are inspired by the availability of ingredients that day – the resulting dishes are worthy of some of the finest restaurants in the world.
Sample menu
Greenlandic halibut crudo with snow crab and angelica pickles
Filet of lamb with foraged mushrooms, fondant Kapisillit potatoes and tundra herbs
Wild berry crumble with sea buckthorn sorbet and Labrador tea
Breakfast
Whenever you want it, but always a hearty buffet including fresh bread, pancakes, homemade jams, cheese board, smoked fish, sausages, fresh fruit, yogurt, cereal, eggs, bacon, coffee, teas and infusions.
Lunch
One day a picnic at an ancient burial ground overlooking the ice fjords while feasting on barbecued ‘Hot Sled Dog’ – grilled musk ox sausage wrapped in bacon with chutney, caramelized onions and fresh cucumber salad; the next a seafood feast watching the ever-changing light dance across the fjord.
Dinner
By candlelight in our cozy dining tupeq, complete with white linen table cloths and crackling log fire. Every evening a different, three-course dinner is served featuring the best Greenlandic produce such as snow crab bisque, reindeer carpaccio with beets and horseradish, and white chocolate mousse with Arctic rhubarb.
BAR
To toast the end of the day, or pair with a gourmet tasting menu, we extend our belief in sourcing as locally as possible to the Nordic regions. Qujaq beer from Nuuk, boutique wines by Denmark’s premier winery Skærsøgaard, cocktails shaken with ice chipped from icebergs on our shores, artisanal soft drinks and pure fjord spring water are all on offer.*
*An international list of wines and champagnes is available to pre-order in advance of your stay.
PRESS COVERAGE
