FISH, LAND MAMMALS AND SEA MAMMALS ARE THE SPECIALTIES
The local ingredients are decidedly Greenlandic while the preparation is usually some fusion of Greenlandic-Nordic or even Greenlandic-Thai. Lumpfish roe canapes and spicy seafood soup are a classic appetizers while reindeer and musk ox meat are typical substitutes for beef on a burger or steak menu.
Tell you guests that if they see a Greenlandic Tapas Plate or something similar on the menu, it is highly likely to feature something ‘exotic’ like dried or smoked Minke whale meat, perhaps seal meat, and potentially even mattak, which is a bite of skin and blubber from Narwhal or Beluga whale.
SPECIAL DIETS ARE STILL GAINING POPULARITY
While pockets of the local population have jumped on the bandwagon of eating Paleo or going vegan for personal interest, it is still not something we are used to catering to widely. In Nuuk, there is a large selection of gluten-free and lactose-free products in the grocery stores, but in smaller towns and certainly in the settlements, patience and a bit of creativity will be your guests’ best friends.
Tell your guests that as much advance warning about their individual food requests as possible is greatly appreciated, whether that goes to the hotel restaurant chef or to the boat tour operator, who might otherwise try to give a chocolate snack to a lactose-intolerant passenger.