On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer:
Photography by Simon BajadaThe first course of mattak, raw whale skin and blubber, is not for the meek. But with such a striking presentation—a cube-like parcel delicately interwoven atop a stoneware block—one can’t resist. Same with the Ptarmigan, a small bird served skewered to its own wing bone complete with snow white feathers and some partially digested crowberries that help complete a blackcurrant salsa.
A second Ilimanaq Lodge building houses the restaurant Edge, where casual meals and breakfast are served.Seating 30 diners, the new KOKS location is housed in one of two buildings on the island that are part of Ilimanaq Lodge, which also accommodates guests in a handful of A-frame huts overhanging the rocky shoreline.
“We have a tradition of drying and curing whale and blubber in the Faroe Islands,” explains Ziska. “But with this bowhead I simply pan-fried the meat and it cooked perfectly.”Sometimes, that means bigger news than a plant coming into season. Within days of arrival, Ziska was tipped off by a local working at the lodge about a Bowhead whale that had been caught up the coast.
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