Igapall Food Tour in South Greenland was a fantastic gastronomic initiative from Igapall founders Salik Parbst Frederiksen and Miki Siegstad.
Igapall Food Tour is a pure celebration of Greenlandic chefs and the beautiful melting pot of Greenlandic ingredients that is South Greenland.
Lamb is, of course, a standby but so are turnips so fresh and juicy you eat them straight from their leafy stalks and bite into them just like an apple. And so is iginneq, the Cape Farewell specialty of smoky fermented Hooded seal fat. All the usual suspects and then some graced the plates of the three- and five-course dinners that got served everywhere from Narsaq to Nanortalik to Qaqortoq. The point is to share the fruits of the farmers' and hunters' labour and gather together for the simple joy of togetherness.
Over the course of two weeks, these connoisseurs travelled to three towns in South Greenland sourcing food from local fishermen, farmers and hunters, collaborating with students at Greenland's one and only culinary school, Inuili, and finally opening a pop-up restaurant in each town with gorgeous 3-course and 5-course tasting menus.
Lamb is, of course, a standby but so are turnips so fresh and juicy you eat them straight from their leafy stalks and bite into them just like an apple. And so is iginneq, the Cape Farewell specialty of smoky fermented Hooded seal fat. All the usual suspects and then some graced the plates of the three- and five-course dinners that got served everywhere from Narsaq to Nanortalik to Qaqortoq. The point is to share the fruits of the farmers' and hunters' labour and gather together for the simple joy of togetherness.
Over the course of two weeks, these connoisseurs travelled to three towns in South Greenland sourcing food from local fishermen, farmers and hunters, collaborating with students at Greenland's one and only culinary school, Inuili, and finally opening a pop-up restaurant in each town with gorgeous 3-course and 5-course tasting menus.