Hotel Arctic and Restaurant Mamartut (both in Ilulissat) and Restaurant Roklubben (in Kangerlussuaq) are all known for their weekly buffets featuring Greenland food. Sarfalik in Nuuk feature Greenlandic food in all their recipes.
Nature rules all in Greenland, and when it comes to agriculture and Greenland gastronomy it is the everlasting motto. The harsh Arctic climate plays a definitive role, limiting the land wildlife to those mammals that can forage through deep snow and a few adept predators. The Greenland Ice Sheet captures much of the country’s terrain, leaving just the tiniest offering of good soil in South Greenland to run small sheep farms and to grow select fruits and vegetables in small batches.
Out of necessity, the sea, which is naturally overflowing with diverse fish species and many Arctic mammals, came to provide the most Greenlandic food. In fact, the sea became such a gastronomic compass for hunters and fishermen that they often named landforms and settlements after its characteristics. For example, Kapisillit is ‘the place with salmon’ and Ammassalik is ‘the place with capelin’. Thus, Greenland’s waters and hillside combined compose the Greenland cuisine, and what a tasty stock of ingredients it is!