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We've got an extensive menu for you tonight. Almost 22 courses.

We just need to get that fixed.

The whole restaurant can't be underwater.

-We're getting ten people in now. -Ten people in nine minutes?

There's water coming up.

-A lot of service in the kitchen? -No.

Try to keep the door closed. The food is getting cold.

Sorry to bother you. We have water coming out of...

Yes, yes, yes...

-Yes... -What was the call on table 11?

Yes, exactly, the drain...

There's more water coming.

I've honestly not thought about the worst possible outcome.

Success is the only option, so...

I'm optimistic.

That's why I do these things.

It's a weakness.

Hey.

I had to swing by restaurant KOKS...

Just a second. Hi!

-Hi. Getting ready to leave? -Yes.

-It's really sad. -Yes, it sucks.

A bloody shame. It's been good having you here.

Right, right...

We're in the process of moving restaurant KOKS to Greenland.

Yes, we need to hurry up and do it.

Damn, these changes in temperature hit me hard.

I get completely stuffed up as soon as I open the door.

If you worry about everything that might go wrong,

you'd never do anything. You'd never move the restaurant to Greenland.

Because so much could go wrong.

What's going on here?

There.

Two Michelin stars for KOKS and Poul Andrias Ziska!

Two Michelin stars for the Faroe Islands!

This is major. Not just for you guys, but for the Faroe Islands.

-Did you expect this? -No, not at all.

I'm speechless. I really didn't expect this at all.

-How old are you? -28.

-28 years old. -Okay.

So I think you will all agree

that the Young Chef Award for the Nordic Guide 2019 will be yours.

Poul Andrias Ziska, the Young Chef Award.

First ever in the Nordic region.

Michelin stars have to be regained every year.

So I hope we can earn two stars again in Greenland.

Poul Andrias is incredible, no doubt about it.

Professionally speaking.

We're all proud of him.

Not just in the restaurant.

Everyone on the Faroe Islands

appreciates talent like that.

Johannes is the director and primary owner of KOKS.

Additionally, he owns three hotels

and around 15 restaurants.

I've put the car in sports mode rather than comfort mode.

How did we get this idea?

I get many crazy ideas.

This idea came up because I was in Greenland.

And we took a helicopter ride.

We flew over a settlement called Ilimanaq.

And I noticed 15 beautiful little houses

and old, black buildings located in this tiny settlement.

In a very beautiful spot.

You really get the sense that you're in a remote place.

And I thought it would be amazing to go to Greenland and open KOKS.

You travel to Greenland and land in Ilulissat.

And then you have to sail out to our restaurant.

I think that would be a fantastic experience for anyone.

Of course I have faith in the idea.

And people might tell me differently,

but honestly I don't want to hear it.

Then he came back and told us,

"We're opening KOKS in Greenland."

I thought, "No, you can't be serious."

He always makes a lot of jokes.

In April I'll also be a bit busy giving birth to a baby.

But it's also difficult to...

It would be much easier,

if I wasn't giving birth right before we're opening in Greenland.

So we're also...

Yes, Karl Aage, bring the salt dough.

Poul Andrias, listen... Is that it?

Yes? What? You are? What day is it today?

Okay, I'll hurry.

Should I bring something by in the car first?

What?

Why?

Oh... Bye.

My girlfriend is working tonight. Oh my fucking God.

A nurse and a chef. Not a good combination.

-You didn't know? -I thought it was on Thursday.

I'm pretty sure that's what she said, but...

Well, fuck it. It'll be okay.

This is all crooked.

We focus on what we have on the Faroe Islands.

So everything we serve is local.

We aim to work as locally as possible

and take advantage of what we have in order to make great food.

I didn't know anything about this profession when I started.

I didn't know shit about anything.

I had worked at a pizza place before, so I thought I knew

something about being in a kitchen.

But of course it's very different to work in a "real" kitchen.

Not that a pizza place isn't. It's just different.

I was pretty happy in school. I had lots of good friends.

But I wasn't interested in the academic aspect.

My friend's dad had a pizza place, so that was an easy choice.

Everything came in freezer bags or tins.

There was no prosciutto or fresh mozzarella.

It was just pepperoni pizza and Hawaii pizza.

We did make the dough ourselves, but... Well, it was...

It's not a place I go to very often.

I was aware that a university degree was not going to be my thing.

Then I read an article in the local newspaper

about a restaurant, which I found interesting.

Not so much the article, but the photos. The visual aspect of food.

I could see myself working with that.

I felt it was possible to express myself creatively as a chef.

And that's why I chose it.

From day one,

my passion has always been fine dining.

-You can't open it yet. -Why?

You'll want to see my expression when I say, "Oh, my God!"

We're creating a completely new menu for Greenland.

We have never done it before.

I've never had to create 22 new dishes

without anything from the old KOKS.

I was shocked when he told me, the whole menu would be changed.

I thought it was so amazing and so scary all at once.

This is much cooler than just converting something.

-Did you bring lots of treats? -A few.

-Wow. -Greenlandic ptarmigan.

I guess you don't hold back when you shoot a ptarmigan.

What's this?

Mattak. Narwhal.

-What the hell is this? -Salmon with and without dye.

-No, it's halibut. -Oh, okay.

Do we know when these things are in season?

-Yes. -Tell me.

Er, no.

If we're... We can't run it 100% season based.

The narrative in Greenland is that they have a natural freezer.

-With the right storytelling... -Otherwise we can't serve anything.

Maybe one of the cooks can put the rest away.

Yes, then we can sit down. I don't have a lot of time.

Pappa P? Can I get a hand?

There was the musk ox...

I'd like to make a smoked beetroot and shrimp bisque.

Very earthy with the smoked beets. But warm.

Or ice cold.

What does that have to do with shrimp?

I just thought it might be fun.

Yeah, I don't know. What do we do about the narwhal?

-It's soft, right? -Let's try to cut off a piece.

I have to leave afterwards, because I'm already late.

-It's really hard! Try it. Anyway... -Yeah, I know.

-I have to go now. -Okay.

Otherwise my girlfriend will get angry. Can't have that.

Hey?

Oh? Yes?

It's concerning our Greenland project...

Before the meeting, we need to figure out...

Hi, Karin.

-How are you? -I'm well, I think.

Shit, he's new.

Yes, my breasts are a bit too large compared to...

-Compared to the rest? -That's the only issue.

She gave birth at 1:37 PM and sent me an e-mail at 5:01 PM.

Well, Karl Aage had taken my phone.

-Wonderful. -Well done.

I can tell you,

that the kitchen is sitting on the dock in Ilulissat now.

-Awesome! -That's great.

The existing kitchen is too small for us.

It only holds two or three people.

And I think there are 21 of us.

We've chosen to solve this by having an external kitchen outside.

We do have some issues with the power supply.

-What are those issues? -We need a lot of power.

We're shutting off power in the whole settlement

when we turn on the oven.

Yeah, that's a problem.

-What do we do about it? -He's fixed it.

-Nothing. It'll work out. -He's fixed it.

You've done an incredible job.

-But I think that's it for now. -Yes.

We have a tasting menu which consists of around 19 courses.

There's a lot of work involved in creating a menu

of equal quality to the one here, but with Greenlandic produce.

Right now we already have 1,500 confirmed bookings in Greenland.

So we're thinking, "Shit, people already booked a table."

It's strange to be creating a menu,

when people have already booked and the menu is unfinished.

It's nerve-racking.

It's a challenging task.

It's very difficult.

But if we don't believe in it, no one will.

I have to tell myself that. But it's difficult.

It looks just like a snowflake or a flake of salt.

Is it thick enough to stand on? It looks so transparent.

It's awesome that your dad drops you off on an ice floe.

That's cool.

But that's not where we're going.

We're going further. Much further.

Those are the lodges.

-That's the settlement. -That's where we're going to work.

Right there next to the red house.

Fuck, it looks cool.

Only one boat trip left, and then we're there.

I want to see... I want to see if our fudge machine is there.

Fermented garlic fudge machine. Yes, I can see mine!

It suddenly got quite cold.

I'm putting on a warmer coat.

-We're going to hit the ice. -My thoughts exactly.

What's happening now?

That's why it takes an hour to sail there.

You'll be living here all summer.

Isn't it crazy?

Is there a school and kids?

There is a school which had eight kids last summer.

-Wow. -From 1st to 9th grade.

Okay, nice.

Eight kids...

-It's over there. See it? -She said only 50 people live here.

Fuck, it's cool!

Do you do a lot of fishing here? Not really, right? Yes?

-There's a fisherman. -What's his name? Ove?

We'd like to eat at the restaurant. But I don't know when.

Ilimanaq is one of the oldest settlements in Greenland.

Fishing is our primary livelihood.

It's Ove.

I'm a fisherman,

and I'm also the head of the settlement board.

In the summer I also work with tourism in Ilimanaq.

-You can answer in Greenlandic. -Ah, in Greenlandic!

It's good for the settlement that we're getting a restaurant.

But ideally the residents should be involved.

So the guests have to climb up here?

Okay, this is the dumbest project ever. It's crazy.

-Yeah. -This is so fucking insane!

Fuck, this is crazy!

What do we even need the crane for?

-What's up? -Did you have a good trip?

-Yes, it was gorgeous. -Wonderful.

-You want to know where you'll live? -I know my house.

That's the new KOKS.

Fuck, I love this building.

Fuck, this is cool! There's a lounge and everything!

This is so fucking cool. It's insane!

It's so fucking insane!

Let's just start cooking. I want to cook right now!

We also have the outside area.

If there aren't too many mosquitoes

we'll do some service out here.

This is insane, man!

Fuck, this is insane.

Should I take a sedative before I see the kitchen?

-Or should I take it as it comes? -I think so.

The fact that it's even here is just...

Yes.

Seriously, it was like...

The kitchen? What kitchen?

The kitchen is going to be ten metres...

-Yeah. -Times four metres.

Here.

Fuck, how are we supposed to have a restaurant here?

It might become a bit problematic.

Yeah, that is...

I had expected it to be a little bit more...

-Yeah. -Don't worry about that now.

It would be nice to talk to the workmen

to get an estimate of when it might be ready.

I don't think, it will be completely ready in three days.

That would be very impressive.

But...

Hello.

Nothing wrong with the view.

Not bad.

This isn't going to be very helpful

during the midnight sun.

I think...

the next couple of days will be a little bit hectic.

We're building an external kitchen,

and it's going to be a prep kitchen.

Hopefully we'll have it ready for the 12th,

when we have the first guests.

It's quite far to travel, as you all know,

so if they come here and don't get any food,

I think they will be a little bit angry.

Hello?

Hello? I think, the water supply to the whole settlement has frozen up.

-Seriously? -Yes, there's no water.

Well, this house has water, but not the lodges. It's too cold.

So, when I arrived yesterday, the kitchen wasn't ready.

It wasn't ready as promised.

Lots of things aren't working. Maybe we could take...

-Yes, okay... -We'll take it as it comes. Bye.

Have we seen any musk ox yet?

Can you hold this one? Pappa? Help me find a musk ox.

I have so many things that I need to work on.

I'm not sure...

No, this is all hare.

Greenland has amazing raw produce

that will be very exciting to work with.

And I know we can get hold of it, but I'm not sure how.

How do we get it?

Hello?

Hello? Hey, Ove.

-So, you fish as well? -Yes, in the winter.

-What are those buoys? -They're anchors.

-For what? -For boats.

Oh, I see. I thought they might be for fish traps or something.

-Okay. -No, they're for the boats.

Okay.

-No small fishing boats? -No, we don't have those here.

-It would be nice to get that. -Right.

Cool.

It would be fun if we could buy some things for the restaurant.

Yes. This summer everything is late.

-There's a lot of snow. -Okay.

Right.

-So... -I'm happy you came to see me.

-You're very welcome. -Thank you. Awesome.

Bloody hell.

Okay...

It's actually rather big.

-Is it going okay? -Yeah.

It's actually really big. How long will it take to finish?

-A couple of days? -This afternoon.

This afternoon?

-Maybe tomorrow. -Really? That's impressive. Cool.

It's going well. I talked to them, and they said two days.

-Yeah? That's good. -Now we'll be very busy very soon.

We need to build a new kitchen, but we can start by cooking here.

It has space for a few people. There's an oven...

Yes. No problem.

We've created a menu consisting of 18 courses.

We will try to walk through the menu.

We'll start with the first one, which is mattak,

which is the skin of the whale.

The next one is raw shrimp in a chamomile-kombucha sauce.

We've made an emulsion of shrimp oil, a bisque,

which we pipe into the head.

And then we have the ptarmigan.

-That's a beauty. -Ptarmigan.

Arctic ptarmigan, as it's actually called.

We will use the wings to serve it on.

We're cooking the breast and slicing it.

We'll have three slices on the plate.

Can you... flame a little bit of...

Okay, you're doing that. Beautiful. Then we just cut...

Do you have some pieces of the...

-This is too burnt. -Too much?

Just a little...

And in between there we have reindeer fat.

Okay.

And on top we have a cream...

What do we do with the cream?

The berries have been through their digestive system.

We preserve them and mix them into the salsa and put it on top.

-That's awesome. -Right?

Where are the salsa and emulsion?

-Salsa. -Yes, thanks.

We'll put that on.

Try to go in-between.

Can we try to make it red?

It doesn't look very sexy.

Yeah, we can definitely make it more red.

-I just think that colour is... -It's cool.

We just need to get this under control.

The food is too expensive for us.

They're Michelin chefs.

So it's probably a bit too expensive for us.

I'm really excited about this. Can I walk on it?

-It's big. -We still need two more boards.

All right.

They're arriving tomorrow? Great.

They got a lot done in one day.

That's crazy.

It's insane.

It's almost time to call it a day.

Everything is under control.

Bloody hell. This is an uphill battle.

I'm surprised they're not working.

I thought they would be. That's not gonna work.

I don't think we'll be opening in nine days.

We don't have a kitchen.

And no one's thought about how to get the equipment into the kitchen.

I don't really get it.

It looks like they're putting in a door over there.

That wasn't on the drawing.

Wine, wine, wine.

Hey! Dad's here!

-Hey! -I can't hear you.

Look at this.

We haven't received any of the goods we sent from the Faroe Islands.

There were seven pallets, and no one knows where they are.

What happened? What?

He's having a hard time.

But really...

We're playing with fire, and we're close to getting burnt.

Well, Poul Andrias, let's talk again later.

Yes, okay, darling.

Bye. Yes, bye.

Do you have seal?

Yeah? No, okay. Where might I get some?

Okay, cool. Well...

And no shrimp either?

He says to talk to the people who go hunting for seals.

And to ask on some of the boats sailing back and forth.

But no, they didn't have anything.

Hi, Samuel!

All weather is seal weather.

-I can taste the seal. -Yes.

Can I try shooting, Samuel?

Is it loaded? I just pull it down?

I'm going up front.

-There, there, there! -Where?

-There! Shoot it! -I don't see it!

-There. -Where?

That little black thing.

Oh, that? Is that a seal?

-Press that one down. -Can you do it?

I'll miss it.

-It has to come back up. -Yes, I'm waiting for it.

It's coming back up in five minutes. It will come up in five minutes.

-It's that one, right? -No, that's ice.

Oh, I see.

I've heard that seal rectum is supposed to have a nutty flavour.

Lots of people say that, and the locals have confirmed

that when it's been prepared, seal rectum tastes like nuts.

Fuck, it would be cool. But it has to work.

So it's a balance.

We could be the seal butt restaurant.

Fuck, that would be awesome.

-Did you get it? -I hit it.

It's a bit far away.

No, I missed it.

-Is it gone? -Yes.

We'll just get the next one.

Bloody hell, Samuel.

Poul said we wouldn't be coming home with a seal.

We can't let him be right. I can't let that happen.

I don't want to listen to him.

It was so close.

Yes, excellent. That's perfect.

We plan to have seal ribs on the menu.

But someone did not shoot a seal the other day, so...

We will make sure we get some seal before we open on Sunday.

-The local supermarket has it. -We will find it. No worries.

Greenland... Everything that could go wrong is going wrong.

And everything that couldn't go wrong is also going wrong.

Okay, first one. First Apollo traveller.

-Hello. -Hey!

-Hug it out. -Hug it out.

Completely packed in. Like a kangaroo.

We just need to get to work.

I've just picked a room, but we can switch if we need to.

There are lots of beds...

I think it'll be fine, if we put a layer of something over it.

-I'd like to get my goods tomorrow. -We'd all like that.

It is what it is. We know nothing.

There's no floor, no drain, no water, no power.

There's no roof. There's nothing. I don't know what I'll do...

Fun.

-There's no toilet here? -No.

There is a toilet, but it's just a room with a bucket.

Jesus... So how do I...

You need to put these bags in there. Here...

-Is it waterproof? -I think so.

We just have one bag for three months?

I pee outside and poo at the restaurant.

I don't know, Karin.

You'll have to ask Ove, he is...

I'll just pee outside and... Never mind.

I look forward to experiencing National Day.

We don't get very close to them.

Hopefully we can get a bit closer.

Hopefully we're not just a circus that arrived in their settlement.

But it's hard to know what they think of us.

And it's hard to form an impression of them.

But we'll see how things develop.

-Hello. -Hello.

If we were to bring food, where would we put it?

You can bring...

-Put everything here? -Yeah, if you want to.

Of course. We would love to.

-Hi. -Hi.

-You're still making trouble. -Yes.

You are looking for me.

Would you like one? Yes?

-This is our mattak. -Yes.

We've braided it and added an oil made from currant leaves.

Other than that it's completely raw.

Would you start making some Arctic char...

Hello?

Quiet, quiet.

We'd like to thank you all for coming.

Welcome, everyone, to our National Day.

We're celebrating our National Day together, as always.

We gather around and have fun.

-As always. -As always, yes.

We want the cook to stand up.

All of us are... Jógvan, stand up, stand up.

Thank you very much.

Thank you for letting us be part of this National Day celebration.

Did you smoke them? Do you know who smoked them?

-I think it was Ove. -Ove? Damn.

-He knows what he's doing. -It's good.

Yes.

-Did you get smoked char from Ove? -Not yet.

He is one of the best in Northern Greenland

when it comes to smoking it.

-You're not there yet. -No.

It's like a fine wine house.

Not everyone is allowed to buy from it.

-You have to earn it. -Yes.

I have to make friends with Ove so I can try his char.

Enjoy, my friend.

Where the hell are the workmen?

What time did they say they'd get here?

Yeah...

Maybe they aren't working today.

Yes, okay.

Oh?

Crazy.

So, Greenland whale or Greenland shark? Whale?

I hadn't factored that in, but...

It's an enormous animal, isn't it?

Shit. Crazy.

All that is just the blubber on top of the meat.

That's a lot.

It's really rare. They only get around two per year.

We need that for sure.

-What a spectacular animal. -It's gorgeous.

-Hi. -Hi.

Is this where I make my purchase?

-I'm the captain. -Hello, captain.

It's a lot of work, eh?

-We've been cutting for two days. -Two days?

-It takes three days to cut it up. -Shit. Yeah?

What's the best part of the whale?

-All of it. -All of it?

-Would you also like whale skin? -Yes, please. Very much so.

It's enormous, so I'm curious to see

what the texture of the meat is going to be like.

We're only allowed to catch two Greenland whales per year.

-This was the first one. -So you still have one left.

This might be the first and last one. It's hard work.

Is it hard work?

It's super heavy. It's insane.

Fuck, man, it's still warm.

Basically, we now have to water it out, water it out, water it out.

And at some point it's going to taste a lot less metallic.

A lot less bloody, of course. And taste really nice.

Jesus Christ!

We can probably use it, but I don't know if it will be on the menu.

Yet. It's a possibility.

Yes, please.

-Do those fit together? -I don't know.

There are even more workmen now.

Four of them.

I'm so sorry you had to come to work.

-No... -No?

-It just has to keep the heat in. -Yes, I don't know...

The wind might knock it over.

-Is it going to hold? -I think so.

All right then.

We're rolling... A bit too slow...

-Can you picture it now? -What? Everything? Yeah...

I'm starting to believe in it.

-Hello? Hey, Ove. -Hi.

-Hi. How are you? -I'm well.

I was wondering if you and your wife wanted to come for dinner?

-It's on me. What do you say? -Yes. Yes, thank you.

I've put you down for two people at 7:30 PM.

-Okay? Take care. -Thank you. You too.

We're a bit pressed for time. Can you feel that?

Yes, I can.

Wow, it's finished!

Almost. Can I walk on this?

-Yes. -You think so?

Bloody hell. Great.

Now we need to start installing the equipment.

It's wonderful. I think we'll make it on time.

I almost think we'll make it.

-What's up? How is your mood? -So-so.

Oh, dear.

If everything goes as planned, we should be ready for tomorrow.

-What? Tomorrow? -Yes.

-So you have water and power? -No, we still don't have that.

-That's the most important. -I know.

Do you know how much power you'll have?

No, I don't know.

-Wouldn't it be a good idea to ask? -Yes.

Yes.

Having enough power is probably the most important thing.

Yes.

-Lovely. -So it's mainly the power issue.

-We won't have to cancel on Sunday? -It doesn't look like it right now.

Cool.

All the weight is on that side.

-Okay. If we just go... -Yeah.

Okay, nice, nice, nice.

-Are you okay? -We're going down a big step.

This will be a disaster.

When will the kitchen be up and running? Is it...

We have neither water nor power.

And they haven't ordered an electrical panel.

There are only two days left, so...

-This is it. -Yeah.

But we can't serve guests if it's not working, right?

We definitely need to have power...

We can't serve hot or cold dishes without power.

They'll all be lukewarm.

They hadn't even come close to starting the work when we arrived.

Not even close.

Yes.

Yeah.

Yes. All right, Asger. Talk to you soon. Bye.

Yes.

-Hello. -He needs an answer now.

The press release will be sent out in one hour.

Seriously?

To the Faroese and Greenlandic media.

Is this the article telling people we're open for booking?

Yes.

It's embarrassing to send that out when we aren't ready to open.

Yes.

-How is it looking? -The workmen have their lunch break.

I think I'll make one more attempt

to get an answer from them.

Then I'll talk to Karin and get back to you as soon as possible. Yes.

-Sorry? -When do you have time to talk?

As soon as Marius is done eating.

-So when he's done, can we just... -Him?

Yes. Then we can...

-Or I can just bring him upstairs. -Upstairs? That's fine.

There's a lot to think about.

-Yes? -Any progress with the power issue?

I don't know. They won't answer my questions.

They're saying tomorrow.

-What the fuck? -Exactly.

I don't know what to do about it.

I am waiting for Karin.

-We're going to discuss it. Bye. -Yes.

Where the hell is she? Fuck...

I don't believe them.

And we need an answer soon because of the press release.

-It's not going to work, because... -Can I finish?

We need to go through the guests

who have booked a table at KOKS.

Do we know who they are?

The people who are registered...

Can we sit here instead?

-The light is better. -Yes.

It's almost impossible to rebook them.

We have a guest, who's coming from Hong Kong to eat at KOKS.

Then we have 2, 2, 8, 1, 2 and 1. All are coming to eat at KOKS.

Yeah.

Fuck.

Who can give us an exact answer about the power?

We won't be getting a straight answer.

But I'll go talk to them.

Will you do it now?

From the moment everything works

until we can serve the first guests,

how much time do you need?

We'll be able to serve something. But it won't be good.

But it won't be good either...

If we cancel?

No. It's going to be shit regardless.

Shit with shit on top.

Let's just hope the guests don't know a lot about food.

It's a really good menu. And it's a good team.

When do you think we'll have running water?

I'm wondering about that as well.

He needs to talk to his boss. I've already talked to...

Once they've dug it out, we can connect the water.

-We can? -Yes.

Do you know when that might be?

-I'll ask them. I don't know. -Right. No.

The problem is that we have a different type of terminal strip.

-I've asked him to call his boss. -Okay, yes.

Because I don't know if he's asked them to dig it out.

So we hope that will get done today?

-I very much hope so. -Right. Okay.

So...

-Are you working on the water pipe? -No.

Who is, then?

They told me a water pipe has to be dug out.

We haven't been asked to do that.

Because you were standing next to an excavator, perhaps...

-No worries. It's someone else. -We're only laying cables.

Right. I'm just a chef. Don't listen to me.

That's fine.

That's how it works.

-We can't get an answer. -Perfect.

-Hi. -Johannes...

Do we need to cancel Sunday night?

-Regardless of when we get power... -I would really love to open.

There's a table for two celebrating their anniversary.

"We are so excited and would like a flag on the table."

I'd rather not have to make that call.

I feel bad about people travelling so far and spending so much money...

And then we cancel. Maybe it's better to just have a simpler menu.

Should we...

Why don't we think about it for an hour?

-Poul Andrias? Are you there? -Yes.

-Well, okay. -Okay.

-Bye. -Bye.

Can we sit down together when you have a minute?

-Yes, in ten minutes. -All right.

It's too limp. Fuck.

Can't we use some of the fresh stuff?

We'd need a lot to get the right acid level.

I was thinking we'd do the brushed whale now.

Right. We can run with that now. Do we have the sauce?

The problem is, we've based it on the mussel glaze. What's this?

-That's... -Mussel glaze with reduced beetroot.

We don't have the original...

-What the hell is this? -Mussel glaze and beetroot.

Right. It tastes like cabbage.

I think that might go very well with whale.

I think we're close.

-Do you want me to grill the whale? -Yes. Should we do that?

-We can grill it, right? -Yes.

I think it looks cool. Almost like a baked beetroot.

It almost looks like a charcoal grilled beetroot.

-Or like shit. -Sure.

The whale is ready.

Well? Let's be careful with the hot pan on the table.

I think it's fucking beautiful.

Like charcoal or something.

It also looks like whale meat and blood.

This is fucking naughty! You can say, what you want.

Can I try?

-Fuck, it's great. -It's awesome. It's so delicious.

-But it has to be smoked. -Yeah, right?

-We've got it, but it needs smoke. -Yes.

-Fuck, it's delicious. -Smoked, and then it's spot-on.

-It's one of our best dishes. -Yes.

Fuck, it's good. It's insane.

-We just need the smoke. -I'll do it tomorrow.

Then it's ready.

Yeah.

We can't say no to people who have travelled for days

and spent 10,000 DKK to eat with us.

We're going to be the bad guy regardless of whose fault it is.

-I don't think we can afford that. -No.

It's a shame that we can't do a final rehearsal.

Two or three test dinners would have been nice.

But we don't really have any other options.

We just have to deliver.

That was really good.

That was so good.

Much better than seal.

It's fucking good.

-The electrical panel? -Yes.

It's a damn circus...

We've managed to push through and get ready.

But if Michelin were coming on the first day, I would have said,

"No way. We're not doing it."

Can you hold this? It's not hot.

I'm shaky and jittery.

Like when you are 12 and see boobs for the first time.

We're going to see all the dishes and the guests arriving on the boat.

It's a really big day today.

People still need a couple of hours, but I want the guests to come now.

It would be chaos, but then we could get started.

I actually just need to check it.

How hard can it be to keep this fucking door closed?

Unbelievable.

We're missing a few things. But we have power and water.

It's usable.

No, sorry, I'm lying, we don't have water.

Yes, we do have water, but the mixer taps haven't arrived.

Everything is more or less here. We're improvising.

What else can we do?

We start at 5:30.

I think we're pretty much ready, so Poul has something to...

Yeah...

We...

Yeah, we've been here for 12 days.

It's been a little bit different than I anticipated.

-Soft opening. -Yes, we skipped those three.

But we've managed to push through. So thank you all for that.

I hope we will all be proud of that at the end of this period.

Guests in one hour.

-I can't get it to work. -No way?

We're down one lamp.

I've been charging it for five hours!

Guests in 45 minutes.

No!

This is so annoying.

That's so ugly.

When we see Harry, can we ask him to put this upstairs? Because...

I'll find him.

Today I've been reminding people to look out the window and enjoy it.

We're in the middle of nowhere, making something pretty amazing.

They're coming, I think.

False alarm.

The guests are coming.

That has to be them.

They look nice. That's good.

No, no, no.

Do you think you can fix it?

Just give me another one.

Ready?

-What kind of whale is it? -Greenland whale.

-No. -Bowhead?

No, that comes later. It is... What's the beluga called?

What is it in Danish?

Just a second.

-No, it's not a narwhal. -No.

Is it called a beluga in Danish?

Okay, we're going with beluga.

That's not what it's called.

It's called a white whale in Danish.

Start plating when the mattak goes out.

Thank you.

This next bite is a tartlet

made of seal blood and seaweed. And happy anniversary.

-What kind of whale did we eat? -White whale. Yes.

This is what we talked about.

We made a list of the courses that are prepared out there.

And the courses...

How many fried shrimp heads per serving?

-One. -One?

It's going so slowly.

-It's Agnes. Yes. -She has salmon and whale sauce.

-She's making them out there? -Yes.

All the sauces are out there?

They shouldn't be. We've talked about that.

So we have one person grilling and plating six dishes? That's...

We're five in here and one in the hot kitchen.

Didn't we just say there should be two people in there?

I thought we agreed on that 20 minutes ago.

We're getting around ten people in.

-Maybe we can arrange it... -Ten people in nine minutes?

Ten people in nine minutes.

So you guys communicate.

-Welcome! -Thank you, beautifuls.

-Please come with us. -You're going to sit upstairs.

-Poul Andrias. I've brought candy. -Hi.

It's so expensive up here.

You're going to be a very popular guy!

-What's next? -I go whale, you go ptarmigan.

Thank you.

-Please follow me upstairs. -Thank you.

We have a large menu for you tonight

made from local Greenlandic ingredients.

-Very exciting. -And we have wine and juice menus.

These have been exceptionally paired with the 22 dishes you'll be eating.

You can think about that, and I'll be back in a minute.

22 dishes!

-Are we ready? -Yes.

Where are they going? Are they ready?

Yes, all of them are ready. Let's go.

This is ptarmigan with reindeer fat in-between.

On top is a salsa made of various berries,

that the ptarmigan eats.

Yes.

What? For?

-They're right there. -Delicious.

-A lot of service in the kitchen? -No.

Nothing is ready.

-It was just called out. -Yes.

What was the call on table 11? And I have the broth ready.

Agnes? It needs to be boiling when we get it out. Was it...

It was boiling. This is the hottest I can manage.

Yeah, yeah, yeah.

Fine. Come. Out.

Do we have the next guests and tables under control?

-Who has that sauce? -Thank you.

If the fire alarm goes off now, it's not my fault.

Poul wants more smoke.

Poul? Table 6 has also called the scallop.

Can I get you to table 2 with four...

No, table 4 with four halibut.

Table 4 was just served. Just now.

-I'm sorry, I meant table 2. -Thank you.

-Things are a bit messy right now. -Yes.

Tables 4 and 2 have been called.

-Where did you take the birds? -Table 2.

-Didn't you take birds upstairs? -No, that was musk ox.

Yeah.

What was that, Agnes?

I don't know how we'll get it out.

Peter, we just need to get that fixed.

The whole restaurant can't be underwater.

There's water coming up. There's a pump that isn't running.

What the hell is it, then?

I'll call you when the sauce is ready.

-Did you try with this? -It is dry.

The water is coming up through the hole.

It's coming from the dishwasher.

Hi, Lotte. Sorry to bother you.

We're having a problem with an insane amount of water

coming up through one of the... Whatever they're called.

Try to keep the door closed. The food is getting cold.

The drain! Exactly.

-Behind. -Yes.

-Yes. -There's just more water coming.

Now it's by the small sink.

Can you start plunging, so it doesn't reach the restaurant?

Yes, but are they out here?

Yes. Thank you very much.

Just focus on getting the water out.

There's a guy coming right now. He's in the village.

Service for one whale, please.

I'm a bit too dirty right now.

I'm just talking in a walkie-talkie.

Hallelujah.

Just to inform you that table 6 is going on a boat back,

so we have less than an hour to finish the table.

So it would be good if the musk ox was ready super soon. Thank you.

But it's not cold.

The last savoury dish tonight is braised musk ox

in a glaze of burnt crab shell.

-Enjoy. -Can you repeat that?

-Which part? -All of it.

It's braised musk ox.

The brine has been reduced to a glaze.

-It's beautiful. -Gorgeous.

I think it's the pump.

-It's ready in the hot section. -I will do it, sorry. Thank you.

-There's more service ready to go. -Yes.

Poul?

-It's running too slowly. -Okay. Why is it doing that?

The pump itself must be clogged somewhere.

Great. Thank you very much.

Another service, please.

-I'm freaking loving it right now. -What? Yes.

Do we have a bit of oil to put on?

-A bit of flames, and... -Yes.

Something sexy.

-Oh, is this the butter? Can I see? -Yes.

Oh, yes.

Ooh la la. That's what we like.

-That's sexy. -Thank you.

Did table 8 get petit fours?

Can we get that done? They have a boat to catch.

Blowtorch. It's coming now.

Damn.

Eight main courses have gone out.

-Thank you. Table 8. -Thank you.

This is a fudge

made from caramelised onion and fermented garlic. Enjoy.

I've never had garlic for dessert before.

But I'll give it a chance.

-How interesting. -It looks like caramel.

Onion-flavoured caramel.

I've never tasted caramel quite like that before.

It's subtly salt and sweet with a hint of liquorice.

This caramel is suitable for someone born in 1962.

-That was wonderful. -Yes.

Oh, my God, we're absolutely blown away by the onion!

-Why? Was it good? -It doesn't make sense.

-Why? -Because it's an onion!

But it's the best onion ever!

We will do another serving for you guys. With onions.

-I'm folding another one for you. -One of the best dishes ever.

Wonderful.

And this is Greenlandic produce they've prepared and served.

We just throw away the salmon skin, but it turns out to be wonderful.

This is not only the best onion ever,

but the best dish ever. Seriously.

That's very sweet of you. It took three weeks to nail the recipe.

It worked very well. It was amazing.

Oh, my God.

It's a very simple serving.

The whale is the huge Greenland whale.

Poul went and picked it up himself.

Underneath is a sauce made of reduced beetroot.

It looks like a slaughtering.

It tastes incredible.

Beetroot and blue mussel juice.

-Enjoy. -Thank you.

-What did he say? -Blue mussel.

-It's amazing. -Ridiculously good.

Big debate. I ate the whale.

And it was delicious.

-Is everything all right? -Yes.

-Any favourites? -It all tasted good.

Thank you so much, Ove. I'm glad you like it.

It was really, really good.

-He knew your name. -I've met him several times.

-The onion was sick! -We'll send you the recipe.

I'm 100% sure I'll never make it, but yes.

We did it.

There's a lot of smoke here.

Is the house working out?

Your shower? You've washed your hair.

Sure, sure. The shower is right over there.

So it's all right. It's great. It works.

Thanks, Jógvan.

-You're welcome. -Thanks for dinner.

That damn lovage dessert was incredibly good.

-It was completely... -Yes, yes.

We're all speechless up there.

This is the strongest restaurant experience I've had.

We think it's better than ever.

Poul Andrias, my friend. Thank you.

The weather is lovely.

I think the restaurant will have

a positive influence on the settlement.

So I'm proud of my settlement.

It's become known for its progress and tourism.

It's wonderful to live here. And I'm a part of the progress.

-Hi. -This must be the best view in town.

-Yes. -It's a wonderfully quiet evening.

I've made something for you. I want you to have this.

-You've made this? -Yes.

It's so beautiful.

Thank you so much.

-Thank you. I really appreciate it. -You are welcome.

It's a good keepsake to bring home.

Maybe I should wear this in the restaurant.

Yes.

This isn't working.

No. It's not working.

Edited by: Vibeke K. Petersen plint.com