Hotel Hans Egede

In the kitchen at Hotel Hans Egede in Nuuk, Chef Aggu butchers Greenlandic halibut and fresh seal ribs to make Suaasat, Greenland's national dish. He boils potatoes, rice, and onions in large pots of water, adding the seafood and meat along with seal fat and blood to build rich broths.

Mark Wiens arrives at Hotel Hans Egede in downtown Nuuk to experience the iconic Sarfalik Restaurant buffet. He heads up to the 5th floor dining room to meet head chef Aggu Broberg before service begins.

Chef Aggu serves a massive platter featuring seared wild Greenlandic reindeer, crispy layered potato bricks, and a rich brown butter cream sauce. Mark cuts into the tender medium-rare wild venison, enjoying the lean gamey meat paired with the rich gravy.

Mark sits in the dining room to try the halibut version of Suaasat soup served with boiled potatoes, rice, and onions. He evaluates the clean, comforting broth plain before sprinkling in curry powder, a popular local addition that adds warmth and spice.

Chef Aggu presents a bowl of Seal Suaasat alongside a platter of boiled seal ribs with attached blubber. Mark picks up a whole rib, taking a large bite of the rich dark meat and melt-in-your-mouth fat, describing the soup's deep, savory flavor.