When dining at Sarfalik, it’s impossible to forget that you're in Greenland. We're reminded as soon as we look out the top floor windows, with views that encompass sea, mountains, snow (most of the year) and local street art. We're also reminded, of course, by the menu. Sarfalik does its very best to embrace and cherish what is uniquely Greenlandic, with ingredients such as musk ox, angelica root and caribou. While the menu at a glance has an air of New Nordic about it, the kitchen is not constrained by any rules; imported goods are freely featured. We let the chef's choice be ours, and are rewarded with an appealing first dish: a generous heap of pale pink lumpfish roe with pickled onion, darker pink beet-coloured sourdough, lumpfish meat and more, topped with thick, tangy crème fraîche. It's a joy to look at and eat, as the fresh roe burst between our teeth. Another high point of the evening comes in the form of tenderised, smoked strips of caribou, accompanied by homemade kimchi and shallots in different forms. Throughout the night, fish competes with meat for the throne, but Sarfalik is also one of the few places you can be comfortably vegetarian in Greenland – the kitchen lets its creativity loose in dishes such as pea terrine with beet and rye crisp, and blackened asparagus. Whatever's on the table, it's pleasantly paired with traditional wines. The three sweets that come with the coffee are a fun affair, showcasing a range of inventive flavours and textures. In spite of the natural light, the dining space low-lit and classic as can be: there’s even a piano player in the corner, delivering mellow tunes.
With over 100 Masters Level restaurants, the Nordic countries offer a wide variety of excellent culinary experiences. The Top 30 are all at the Global Masters level and they include some of the best restaurants in the world.