CLEAN : Northernmost Michelin restaurant takes inspiration from Greenlandic tradition

The video discusses the use of Greenlandic produce in a restaurant's menu, the relocation from the Faroe Islands to Greenland, and the unique challenges faced in adapting to a protected house environment. It also highlights the preparation of traditional Greenlandic dishes with innovative twists, aiming to attract more guests to the restaurant.

What is the primary focus of the restaurant's menu?

• Italian cuisine

• Greenlandic produce

• Fast food

• French pastries

Why did the restaurant relocate from the Faroe Islands to Greenland?

• To save money on rent

• To attract more tourists to Greenland

• To explore a new culinary style

• To open a larger restaurant

What is a significant difference in guest priorities between the Faroe Islands and Greenland?

• Guests in Greenland prioritize visiting the restaurant over other activities

• Guests in Greenland prioritize visiting Greenland itself over the restaurant

• Guests in the Faroe Islands are not interested in the restaurant

• Guests in the Faroe Islands prioritize shopping

What challenge does the restaurant face due to the protected status of its buildings?

• Inability to change the menu

• Restrictions on building modifications

• Limited seating capacity

• High maintenance costs

How does the restaurant adapt to the protected status of its buildings?

• By increasing prices

• By using a trailer kitchen

• By reducing the menu size

• By hiring more staff

What is 'mattak' in Greenlandic cuisine?

• Whale skin eaten raw

• A traditional bread

• A fermented drink

• A type of fish

How is the traditional dish 'mattak' prepared differently at the restaurant?

• It is fried with spices

• It is baked with cheese

• It is served with rice

• It is cut into cubes and marinated