I Tried the World’s Most UNUSUAL Buffet!! (in Greenland 🇬🇱)

Notable moments

1. 01:08 Sarfalik Restaurant in Hotel Hans Egede

   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.

   Hotel Hans Egede, Nuuk, Greenland
2. 02:49 Exploring the Greenlandic Cold Buffet

   Chef Aggu Broberg gives a tour of the cold table layout, featuring lumpfish roe caught in Nuuk, soy-marinated whale, arctic shrimp, and snow crab. The spread also includes cured local game meats like smoked musk-ox pastrami, reindeer salami, and cured porpoise.

   Sarfalik Restaurant, Nuuk, Greenland
3. 06:44 Tasting Traditional Greenlandic Mattak

   Mark inspects a small cubed bite of mattak, which consists of whale skin and blubber from narwhal and beluga. He describes its unique rich, oily, and cartilage-like crunchy texture that melts in the mouth.

   Sarfalik Restaurant, Nuuk, Greenland
4. 08:42 Tasting Raw Musk-Ox Carpaccio

   Mark samples a slice of raw musk-ox carpaccio served cold on his plate. He notes that the meat resembles beef but carries a distinctly stronger, gamier, and smooth flavor profile.

   Sarfalik Restaurant, Nuuk, Greenland
5. 11:23 Tasting Soy-Marinated Whale Meat

   Mark eats a slice of dark, soy-marinated whale meat sprinkled with sesame seeds. He describes the dark red meat as having an iron-rich, liver-like undertone that becomes exceptionally tender and soft from the marinade.

   Sarfalik Restaurant, Nuuk, Greenland
6. 13:28 Tasting Fresh Greenlandic Snow Crab

   Mark cracks open a large Greenlandic snow crab leg and extracts a long, juicy piece of meat. He praises the ideal balance of natural sweetness and mild ocean salinity in the meat.

   Sarfalik Restaurant, Nuuk, Greenland
7. 15:58 Tasting Suaasat Whale Soup

   Mark enjoys a bowl of Suaasat, Greenland's national dish, prepared here with whale meat, potatoes, onions, and rice. He finds the hot broth comforting, rich, and deeply satisfying during cool Arctic weather.

   Sarfalik Restaurant, Nuuk, Greenland
8. 16:51 Tasting Roasted Musk-Ox with Game Gravy

   Mark tries slices of hot roasted musk-ox drizzled with a rich game gravy made from pan drippings and herbs. He describes the meat as tender and hearty, similar to premium roast beef but with a richer wild game flavor.

   Sarfalik Restaurant, Nuuk, Greenland
9. 18:01 Tasting Baked Arctic Char

   Mark samples baked Arctic char served alongside a creamy shellfish sauce. He compares the delicate, buttery fish to trout or salmon, noting how easily it flakes apart on the fork.

   Sarfalik Restaurant, Nuuk, Greenland
10. 18:52 Tasting Roasted Greenlandic Lamb

    Mark eats a slice of roasted Greenlandic lamb raised in Southern Greenland. He notes that the meat is unusually fatty and tender, reflecting the pristine climate and natural vegetation the sheep feed on.

    Sarfalik Restaurant, Nuuk, Greenland
11. 22:22 Tasting Greenlandic Desserts and Pavlova

    Mark tries the dessert spread, which includes airy Pavlova topped with fresh berries, lemon mousse flavored with Arctic angelica herb, and traditional raisin-filled Greenlandic cake. He enjoys how the crispy meringue dissolves in his mouth and contrasts with the subtle citrus and herbal notes.

    Sarfalik Restaurant, Nuuk, Greenland
12. 24:33 Tasting Arctic Herbal Schnapps Flight

    Chef Aggu presents a custom flight of house-infused Arctic schnapps flavored with local herbs such as Labrador tea, crowberry, and Arctic thyme. Mark toasts with his dining companions and selects the Arctic thyme schnapps, noting its fragrant, warm herbaceous finish.

    Sarfalik Restaurant, Nuuk, Greenland

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