There is Nipisa, on the edge of the Labrador Bay, and Sarfalik, located in the Hotel Hans Egede — the four-star hotel of Greenland (yes, there is one). The chefs at both are Danish, but Bjorn Johanssen, the chef at Sarfalik, is the new Wylie Dufresne (aka molecular gastronomy genius) of the Arctic. “In Greenland it’s OK to hunt whale and seal,” Johanssen explained. “We all hunt here, and we use everything on the animal.” The local meat is also cheaper.
