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Koks Restaurant Leynavatn Reviews from The Last Year
The Restaurant at the Top of the World
Not just a brilliant fine dining experience - a once in a lifetime call to adventure through a sea of icebergs to an exquisite tasting menu + culture immersion. As we embarked upon our voyage to this remotest of Michelin starred restaurants, we were immediately thrust into the iceberg laden Ilulissat Icefjord. Small bergs soon gave way to gargantuan ones as our captain expertly navigated his way toward the sea. The scale and beauty of these massive pieces of ice kept us transfixed as we traversed this majestic UNESCO World Heritage Site. Gazing upon these icebergs for the first time provides an indescribable thrill. Welcome drinks and snacks were served and knowledge dispensed by the enthusiastic and welcoming staff. Arriving at Ilimanaq, we entered a village dotted with brightly colored homes centered around a restored nationally protected house (one of the oldest in Greenland) that was to be the site of the evening’s dining experience. Checking in at the Ilimanaq Lodge was seamless and a briefing was given to the group, almost as if one was at summer camp (in the best way). By the time we reached our bungalows, the bags had been delivered and a delightful welcome amenity was set out inside. Bungalows were well appointed and windows were floor to ceiling so as to provide a majestic view of the sea. Entering the restaurant, coats were taken and slippers provided. The slippers were a brilliant touch, giving the arrival a very cosy vibe. Martin provided an introduction to the SASSAALLIUTIT tasting menu, and the evening kicked off with a delightful glass of champagne. The dishes were sublime, each one exceeded expectations. The opening salvo, the mattak, provided an instant sense of place. My favorite items included: - the mattak (natch) - the smoked Greenlandic halibut with sugar kelp and horseradish - the arctic char with fermented sweet potato - the snow crab and truffle seaweed - the ptarmigan, black currant and reindeer lardon - the ryeioli with lichen and lingonberries - the braised muskox with celeriac KOKS has a multinational staff, hailing from far parts of Europe and beyond. Their camaraderie was palpable, and their dedication to craft was exceptional. They also didn’t take themselves too seriously, with a refreshing sense of humor and genuine interest in providing a dining experience like no other. They’ed clearly immersed themselves in the life of the village, and were uniquely positioned to introduce us into that world. Breakfast the next day was refreshing and local, and provided energy for a brisk hike up into the arctic tundra to survey the landscape and take in the ancient tombs along with the local wildlife. Our guide for this adventure happened to be the better half of Poul Andrias Ziska, the head chef of KOKS. The two of them are clearly a dynamic duo, and their boldness and pursuit of perfection are matched by their warmth and hospitality. KOKS and the Ilimanaq Lodge have crafted a glorious experience like nothing else on earth.
Excellent + Innovative
My wife and I had dinner at their temporary location in Ilimanaq, Greenland. You can visit as part of an overnight stay or on a day trip. We visited as part of an overnight visit (see separate review). The restaurant focuses heavily on local food items, particularly the more obscure ones. Think whale, musk ox and ptarmigan; not cod and goose. Dinner is a 17-course fixed menu. Everything is very creative and beautifully presented. The vast majority of the dishes were excellent. The only one I didn’t care for was a halibut dish - it was too oily to me. My wife liked it though. We opted not to do the wine pairing. We had a bottle of white wine and a glass of red. It matched the food reasonably well. Bottles of wine start around $130 USD. The food was served by a variety of servers, including one of the chefs. All of them were friendly and professional. Our principal server was from Denmark and was outstanding. Pacing of the dinner was inconsistent. The down-time between courses was too long at the beginning of the dinner but improved mid-way through the dinner. The restaurant promotes a special sweet wine mid-way through the dinner @ $65 USD per glass (even if you’re doing the wine pairing). I found this odd for a restaurant of this stature - it was like an infomercial and an attempt to up-sell. It would have been much more appropriate to have mentioned it when you’re initially ordering wine. Overall, we enjoyed our dinner a lot. The restaurant is excellent and the experience is very memorable. Highly recommended.
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Whose name will my reservation be under when I arrive at the venue?
By 🦩 @FluffyStar64, 07/09/2021 8:10 pm
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Can the reservation be in my last name?
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Answer from 🥷🏻 @ColorfulRod45 (07/09/2021 8:17 pm)
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It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
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