KOKS Restaurant **

Head Chef Poul Andrias in the prep kitchen in Ilimanaq, Summer 2023. Photo by @danieljuras #koksrestaurant #ilimanaq #greenland

Boletes are common in Greenland in the Summer season. These Brown Birch Boletes are foraged in and around Ilimanaq by our chefs. They are edible once cooked or fermented. Photo by @danieljuras #foraging #ilimanaq #koksrestaurant #bolete

The Ilimanaq Lodges are an integral part of the KOKS Ilimanaq experience. Located only a short stroll from the restaurant, the lodges offer a stunning view of the UNESCO protected Kangia Icefjord. 1st photo by Lisa Burns 2nd photo by Gustav Thuesen #ilimanaq #lodge #worldofgreenland #kangiaicefjord #koksrestaurant

Mattak, also known as "Muktuk" in Inuktitut, is a national delicacy in Greenland. Some people refer to it as the "hunter's treat," while others call it "survival provisions". Mattak consists of whale skin and blubber, cut raw into cubes, making it a unique treat that collects identity through time and space. Between the skin and blubber, there is a thin layer of cartilage that the locals playfully refer to as the "Greenlandic chewing gum" due to its dense consistency. Typically, when eating mattak, the cartilage is chewed and swallowed in the end. To prepare it, we cook it with sugarkelp and soy to create a thick glaze. The whale skin is then folded around the blubber, which has been cut into small cubes and brushed with an oil made from Faroese Flower Currant leaves. The glaze of the cartilage binds the cubes together. Together with a bouquet of Greenlandic greens, this serving is the first serving of the tasting menu. First photo: @beinta Second photo: @danieljuras #koksrestaurant #ilimanaq #season2023

Sometimes we stop and find our way outside to watch the whales in the Disko Bay. Photo @danieljuras #koksrestaurant #ilimanaq #whalewatching #chefs

Meet one of our neighbours in Ilimanaq 🐶 Photo by @beinta #dogsledding #koksrestaurant #Ilimanaq

One of the sweet servings in the end of the tasting menu is a mousse and gel made from bee pollen and honey, surrounded by a cracker made from carrots 🐝🥕 The white layer is a sugar syrup infused with hay, afterwards cooked and whipped into a dense but soft layer. Photo: Carsten Egevang #koksrestaurant #ilimanaq #petitfours #season2023

Aqisseq, also known as Rock Ptarmigan, with its white plumage in the snowy season and mottled brown featherw during the summer. The Rock Ptarmigan is one of the few bird species that remain in West Greenland year round and holds a significant role of the hunting culture 🤍🖤 📸 @danieljuras

Agnes and Maxim in the service kitchen at KOKS Ilimanaq, Greenland. Photo by @beinta #koksrestaurant #ilimanaq #greenland #gastrofood #outdoor

A dish presented on the KOKS Ilimanaq menu for the 2023 season is razorbill cured in our barley shio koji, accompanied by a sauce made from reduced beetroot and mussels. Photo: Carsten Egevang #koksrestaurant #ilimanaq #greenland

The exceptional sight of the remarkable glaciers along the route to Ilimanaq pays an homage to the fragile nature surrounding us. A visit at KOKS and the Ilimanaq Lodges begins with a boat transfer from Ilulissat through the UNESCO protected Kangia Icefjord. #koksrestaurant #ilimanaq #visitgreenland Photo by @beinta

The last serving of the KOKS Ilimanaq season 2023 menu is an onion fudge made from both thin layers of caramelized onion and fermented garlic - carefully folded and brushed with caramelized onion oil just before served. #koksrestaurant #ilimanaq2023 #season2023 Photo @danieljuras