Chef Asger and chef Bipin have joined forces to create an unforgettable dining experience through Greenland’s elements – from the bottom of the sea to the top of the mountains.
It begins beneath the surface of the sea, where delicate caviar and Greenlandic ammassat set the tone with elegance and depth. From there, the menu shifts into the brightness of spring—light, refreshing, and aromatic—before ascending to the fjeld, where the bold richness of musk ox meets classic culinary technique. The evening closes with a soft, indulgent finale designed to linger in memory.
Each course reflects a sense of place—bringing together the purity, power, and poetry of the Arctic through the hands of two distinct chefs, united for one unforgettable experience.
Booking:
1. Choose one of the available dates: 25.4. and 2.5.
2. Choose time of arrival – from 18:00
4 Hands dinner menu
The Sea
Ostcietra caviar
Wheat croustade with Greenlandic beer
Duet of Ammassat
Spring
Quince sorbet
Danish blackcurrant wine
The Mountain
Butter-fried musk ox
Pommes Anna
Rich jus
The Finale
Tart with crunch
Menu price: 700,-
Wine menu: 500,-
Meet chef Asger
“I have always had a passion for nature, especially the sea. Nature determines everything—even what is eaten locally. Greenland’s deep fjords and endless mountains hold ingredients of absolute world-class quality, and for me, they are an invaluable part of everyday life. I hope this event can help shine a light on these local ingredients.”
Meet chef Bipin
“I am Bipin: I was born in Nepal and moved to Denmark for my education and later moved to Greenland from 2017. My first experiences in kitchen made me discover my passion for cooking then I decided to become a chef to refine my cooking skills with a current focus on French / Nordic cuisine using local resources“