MENU & VINE
ASASARPUT ISERTUTITNuannaarutigaarput tikilluqqusinnaagatsigit sutorniartarfitsinnu isikkivigissumut ”Spisestedet Sarfalik”-imut.
Imaassinnaavoq maanngarsimasutit takornariarlutit, nuierfigisakkatit angalaarfigalugit imaluunniit nammineerlutit angalallutit – nunami takormartami nunaqarlutit umaluunniit Grønland-imi, ”Kalaallit Nunaat” Inuit Nunaat – nuna tamanna kusanartoq.
Neriuppugut misissuataassagitit immikkut sassaalliutigisinnaasagut aammalu viinnit pitsaalluartut nerisassat viinnillu allagartaanni ittut.
Sulisugut ilinniarluarsimasut piareersimassapput ajunnginnerpaamik sullinnissannut.
Nerilluarina.Maani pisortat.
Dear guestIt is a pleasure to welcome You to our panorama restaurant “Spisestedet Sarfalik”.
You may be here as a tourist, as a business man or as a private person – living in a foreign country or Greenland “Kalaallit Nunaat” – The Country of Man – this beautiful country.
We hope you will “study” the choice specialties and wines on the menu and wine card.
Our well educated staff will be at your service in every way.
We welcome you.The Management.
Kære gæstDet glæder os at byde Dem velkommen i vor panorama-restaurant ”Spisestedet Sarfalik”.
Måske er De kommet som turist, forretningsrejsende eller privatperson – boende i et fremmed land eller Grønland ”Kalaallit Nunaat” – Menneskets Land – det skønne land.
Vi håber, De vil ”studere” de særlige specialiteter og udsøgte vine i menu- og vinkortet.
Vort veluddannede personale vil være parat til at betjene Dem på bedste måde.
Vi byder Dem velkommen.Direktionen.
DKK 1/1 ½
Piper Heidsieck, Monopole Blue top, Champagne 20 cl. ..................................................... 168
Calixte, Crémant d’Alsace ............................................. 425
Moët & Chandon Impérial, Brut ............................................... 695
André Clouet, Brut Grand Réserve, Bouzy, Champagne ................................................................. 725 395
André Clouet Brut Rose, Bouzy, Champagne ................... 795
Veuve Clicquot, ‘Yellow Label’, Rheims, Champagne ......... 885
Dom Perignon, Epernay Champagne 2006 ..................... 1.995
Pol Roger, ‘Sir Winston Churchill’, Epernay, Champagne 2002 ....................................................... 1.695
Pol Roger Rich, Demi-Sec, Epernay, Champagne ............. 875
Louis Roederer, ‘Cristal’, Reims, Champagne 2007 ............ 2.825
CHAMPAGNE & MOUSSERENDECHAMPAGNE & SPARKLING WINE
DKKCosmopolitan .......................................................... 135
Dark´n Stormy ......................................................... 145
White Russian ......................................................... 115
Mojito ..................................................................... 125
Dry Martini Cocktail ................................................. 125
Espresso Martini ..................................................... 135
COCKTAILS
6 retter Six courses ................................................. Menu 745 Vinmenu 685
DKKOste til menu Cheeses for menu ........................................................... 95- udvalgt glas vin- selected wine, 1 glass ........................................................ 125
Tastingmenu bestilles af hele bordet inden klokken 21.00 The tasting menu is subject to order by the entire party before 9.00 p.m.
SARFALIK TASTING MENU
Appetizer
Grønt æble, Icewine, fennikel & parmesan
Green apple, Icewine, fennel & parmesan
HellefiskSashimi, bacondashi, tang, syltet shitake & sprødt skælGreenlandic halibutSashimi, bacondashi, seaweed, pickled shitake & crispy scales
Moskustatar Tørret moskus, gravad æggeblomme, tyttebær, sennep,kapers & rensdyrlav
Musk tatar Dried musk, cured egg yolk, cowberries, mustard, capers and reindeer lichen
Lammeryg og bryst fra Narsaq Porrer, jordskokker, dild & lammeglace
Saddle and breast of a Narsaq Lamb Leeks, Jerusalem artichokes, dill with a lamb glace
Nougat og kirsebær Portvin, macadamianødder & honning
Nougat and cherries Port, macadamia nuts & honey
TorskLapsang the, grønkål, skorzonerrod & brændt mælk
En sød afslutningA sweet ending
CodLapsang tea, curly cale, scorzonera & burnt milk
Snekrabbe
Snow Crab
Appetizer
Grønt æble, Icewine, fennikel, parmesan
Green apple, Icewine, fennel, parmesan
HellefiskSashimi, bacondashi, tang, syltet shitake, sprødt skælGreenlandic halibutSashimi, bacondashi, seaweed, pickled shitake, crispy scales
Moskustatar Tørret moskus, gravad æggeblomme, tyttebær, sennep,kapers, rensdyrlav
Musk tatar Dried musk, cured egg yolk, cowberries, mustard, capers, reindeer lichen
Lammeryg og bryst fra Narsaq Porrer, jordskokker, dild - og lammeglace
Saddle and breast of a Narsaq Lamb Leeks, Jerusalem artichokes, dill and lamb glace
Nougat og kirsebær Portvin, macadamianødder, honning
Nougat and cherries Port, macadamia nuts, honey
TorskLapsang the, grønkål, skorzonerrod, brændt mælk
En sød afslutningA sweet ending
CodLapsang tea, curly cale, scorzonera, burnt milk
Snekrabbe
Snow Crab
old size new size
Trimbach, Gewurztraminer, Alsace ½ fl./bl.
DKKSkaldyrsalat med ristet surdejsbrød Tørret tomat, syrnet fennikel
Shellfish salad with toasted sourdough bread Dried tomato, soured fennel ........................................................................... 145
Cremet jordskokkesuppe Ristet bacon, timian, syltet løg
Creamy Jerusalem artichoke soup Fried bacon, thyme, pickled onions ..................................................................
140 / 210
Sarfaliks fiske- og skaldyrsgryde Dildkogte kartofler, fennikel, aioli, sprøde croutons
Sarfalik’s fish and shellfish stew Potatoes boiled with dill, fennel, aioli, crispy croutons ........................................ 265
Schnitzel a la HHE Ristede kartofler, kapers, peberrod, citron, grønne ærter
Schnitzel the HHE way Roasted potatoes, capers, horseradish, lemon, green peas ............................... 265
BRASSERIE MENUBISTRO MENU
Vildtpølse Kartoffelpuré, syrnet kål, syltede sennepsfrø, sennepssky
Game sausage Potato puree, soured cabbage, pickled mustard seeds, mustard jus ................... 245
DKKSnekrabbeGrønt æble, icewine, fennikel, parmesan
Green apple, icewine, fennel, parmesan ............................................................ 175
HellefiskSashimi, bacondashi, tang, syltet shitake, sprødt skæl
Greenlandic halibutSashimi, bacondashi, seaweed, pickled shitakes, crispy scales ............................ 170
Moskustatar Tørret moskus, gravad æggeblomme, tyttebær, sennep, kapers, rensdyrlav
Musk tatar Dried musk, cured egg yolk, cowberries, mustard, capers, reindeer lichen ...................................................................................
185
FORRETTERSTARTERS
Snow crab
Nyd et glas mens du beslutter dig…Lad roen falde på, og tag dig god tid til at kigge menukortet igennem.
Vores sommelier, Martin Reimer, foreslår et glas Trimbach mens menuen læses igennem. Den sprøde og elegante Riesling fra Alsace
sætter scenen for en god aften
Enjoy a glass while you decide…
Let calmness wash over you and take your time looking through our menu. Our sommelier, Martin Reimer, will suggest a glass of Trimbach while you read through
the menu. The crisp and elegant Riesling from Alsace will set the scene for an enjoyable evening.
DKKTorsk Lapsang the, grønkål, skorzonerrod, brændt mælk
CodLapsang tea, curly kale, scorzonera, burnt milk ................................................. 265
Lammeryg og bryst fra Narsaq Porrer, jordskokker, dild- og lammeglace
Saddle and breast of a Narsaq Lamb Leeks, Jerusalem artichoke, dill and lamb glace .................................................
285
Svampebarderet rensdyrGræskar, svampe, rosenkål, tyttebærvinaigrette
Mushroom-barded reindeer Pumpkin, mushrooms, brussel sprouts, cowberry vinaigrette .............................
295
HOVEDRETTERMAIN COURSES
Vi hjælper gerne med forslag til gode vine…Måske du allerede har din egen favorit? Ellers er tjenerne i restauranten
altid behjælpelige med gode råd og ideer til aftenens vine.
Sommelier på Spisestedet Sarfalik, Martin Reimer, forklarer hvordan han vælger sine vine til en konkret menu. Han ser ikke kun på
hovedingrediensen, men tager elementerne med i betragtning. Har du f.eks. valgt torsk som forret, er det værd at vurderer valget af vine i
forhold til skorzonerrod og brændt mælk, som er blandt elementerne på tallerkenen. Sødmen og snerten af ”brændt protein” går f.eks. godt til den Sydafrikanske Paradiskloof der med sin feminine og lette elegance
går rigtig godt i spænd med elementerne på tallerkenen.
We are happy to suggest the perfect wine…You may already have your own favourite? If not, the waiting staff in the restaurant are
always on hand to offer good advice and ideas for the evening’s wines.
The sommelier at Spisestedet Sarfalik, Martin Reimer, explains how he selects his wines for a specific menu. He does not only look at the main ingredients, but takes all of the different elements into consideration. For example, if you have chosen cod as a starter, it is worthwhile considering the choice of wine in relation to the salsify and burnt milk, which are among the elements on the plate. The sweetness and hint of
“burnt protein” goes well with the South African Paradiskloof, for example, which with its feminine and light elegance goes very well in combination with the different
elements on the plate.
DKKGrønlandsk kaffe a lá Sarfalik Hvid chokolade, friskost, citrus
Greenlandic coffee Sarfalik-style White chocolate, creme cheese, citrus ............................................................ 155
Piña Colada Sarfaliks fortolkning af den klassiske drink
Piña Colada Sarfalik's interpretation of the classic drink ........................................................
140
Nougat og kirsebær Portvin, macadamianødder, honning
Nougat and cherries Port, macadamia nuts, honey ........................................................................ 140
Sarfaliks udvalgte oste Sprødt og blødt tilbehør
Sarfalik’s selection of cheese Crispy and soft accompaniments ..................................................................... 145
DESSERTERDESSERT
En blandt mange gode… Skal vores sommerlier, Martin Reimer, fremhæve en dessertvin frem for andre, bliver det hans egen favorit. Ungarnske Tokaji er old school med omkring 500 års historie, der er baseret på godt håndværk og
klassiske dyder.
Er der ost på tallerkenen, anbefaler vores sommelier et godt glas Fritz Haag Riesling Spätlese, der med sit tema af overmodne æbler og en
stref af honning i stilen, fuldender den gode oplevelse omkring en valanrettet ostetallerken
One among many good ones…If our sommelier, Martin Reimer, were to recommend a dessert wine it would be his
personal favourite. The Hungarian Tokaji is old school with around 500 years of history and which is based on good craftsmanship and classic virtues.
If cheese is on the plate, our sommelier recommends a good glass of Fritz Haag
Riesling Spätlese, which with its theme of overripe apples and a hint of honey in the mix, completes a wonderful experience with a well-chosen cheese plate.
HVIDVINWHITE WINE
LUXEMBOURGChâteau Paugue, Fossiles, Pinot Blanc, 2015 .................. 725
ALKOHOLFRI / ALCOHOLFREEEbony Vale, Chardonnay, Germany .................................. 100
DKK 1/1 ½
FRANKRIG / FRANCETrimbach, Riesling, Alsace ............................................. 535 295
Trimbach, Pinot Gris, Réserve, Alsace ............................. 585 330
Trimbach, Gewurztraminer, Alsace ................................. 630 350
Trimbach, Riesling Clos St. Hune, Alsace 2004 .............. 1.238
Domaine de Ladoucette, ‘Comte Lafond’, Sancerre, Loire ............................................................. 695
Guy Saget, Sancerre, Loire ..................................................... 355
Bilaud-Simen Monteé de Tonnerre, 1er Cru, Chablis ........................................................................ 795 495
Vincent Giradin, Les Veilles Vignes, Meursault, Bourgogne .............................................................. 795
Domaine J-M Boillot, 1er Cru, Montagny, Bourgogne .............................................................. 655
Domaine J-M Boillot, 1er Cru, Puligny Montrachet, Bourgogne .............................................................. 1.050
Domaine J-M Boillet. Chassagne-Montrachet, Bourgogne .............................................................. 1.325
HVIDVINWHITE WINE
DKK
Château Montaud, Côtes de Provence, Frankrig / France ... 450
Domaine des Baguiers, Bandol, Frankrig / France ............. 500
ROSÉVINROSÉ WINE
TYSKLAND / GERMANYPrüm, Wehlener Sonnenuhr Riesling Kabinett, Mosel ........ 510
Fritz Haag, Brauneberger Juffer Sonnenuhr Riesling Spätlese, Mosel 2011 ....................................... 610
Kloster Eberbach, Riesling Trocken, Rheingau .................. 585
Weingut Ravensburg, Weissburgunder Trocken, Baden ..... 535
ØSTRIG / AUSTRIANikolaihof, Vom Stein Riesling Federspiel, Wachau ........... 655
Franz Hirtsberger, Grüner Veltliner Steinfelder, Donaugarten, Wachau ................................................... 545
SPANIEN / SPAINLagar de Costa, Albariño, Rias Baixas ‘Galicien’ ................ 495
ITALIEN / ITALYPalazzo Mio Grillo Bianco, Organic, Puglia ........................ 425
Le Bruniche, Chardonnay. Nozzole, Toscana ..................... 545
Trebbiano d’Abruzzo Classico, Masciarelli ........................ 495
NEW ZEALANDDashwood, Sauvignon Blanc, Marlborough ....................... 480
SYDAFRIKA / SOUTH AFRICABuitenverwachting Maximus, Constantia .......................... 675
USARamey, Chardonnay, Russian River, Napa Valley, Californien / California ................................. 770
Ramey, Chardonnay, Hyde Vineyard, Napa Valley, Carneros Californien
................................... 995
DKK 1/1
FRANKRIG / FRANCEChâteau de Beauregaard, Fleurie, Beaujolais .................. 655
Domaine des Beaumont, Morey-Saint-Denis, Bourgogne ................................................................. 775
Mommessin, Clos de Tart Grand Cru, Morey-St.-Denis, Bourgogne 2006 ............................... 2.200
A. Rousseau, Charmes-Chambertin Grand Cru, Bourgogne 2005 ........................................................ 2.500
Château La Commanderie, Lalande-de-Pomerol, Bordeaux .................................................................... 665 395
Château Canon, Grand Cru Classé, Saint Emilion,
Bordeaux 2008 .......................................................... 1.200
Château Mouton Rothschild, 1. Cru, Classé Pauillac, Bordeaux 1999 .......................................................... 5.500
Clau de Neil by Anne-Claude Leflaive, Cabernet Franc, Anjou Loire ................................................................. 635
Les 2 Bastides, Ventoux, Rhone ................................... 495
Domaine Font de Michelle, Châteauneuf du Pape, Rhône ........................................ 735
Chateau Talbot, Grand Cru Classe Saint-Julien ............................................................... 1.500
RØDVINRED WINE
DKK 1/1 ½
TYSKLAND / GERMANYKloster Eberbach, Spätburgunder, Assmannhauser Hollenberg, Rheingau ........................ 675
SPANIEN / SPAIN Anta Bodegas, A4 Nuestro Equilibrio, Ribera del Duero ...................................................... 565
Hacienda Monasterio, Reserva, Ribera del Duero ........ 900
Flor De Pingus, Ribera del Duero 2006/2012 ............. 1.460
Vega Sicilia, Valbuena, Ribera del Duero 2005 ............ 1.560
Pingus, Ribera del Duero 2006 ................................. 8.900
La Vinya del Vuit, Priorat 2006 ................................. 1.100
Sierra Cantabria, Reserva, Rioja ................................ 635
PSI, Ribera del Douro 2014 ...................................... 990
PORTUGALQuinta de Val da Figueira, Douro ................................ 595
RØDVINRED WINE
Veneto ½ fl./bl.
DKK 1/1
ITALIEN / ITALYPalazzo Mio Rosso, Puglia ............................................ 425
Paulo Scavino, Barbera d’Alba, Piemonte ....................... 655
Paulo Scavino, Barolo, Piemonte ................................... 885
Poggiotondo, Rosso, Toscana ....................................... 535
Tenuta La Fuga, Brunello di Montalcino, Toscana ............ 995
Luigi Righetti, Amarone della Valpolicella, Veneto ........... 675 395
Le Serre Nuove dell’Ornellaia, Bolgheri .......................... 995
Montecarrubo, Cuvee Backstage, 2016, Sicilien, Magnum 1,5 L ............................................................ 1.395
SYDAFRIKA / SOUTH AFRICA Vriesenhof, Paradiskloof, Pinotage, Stellenbosch ............ 585
AUSTRALIEN / AUSTRALIAElderton, ‘Ode To Lorraine’, Barossa Valley .................... 725
Elderton, Shiraz/Cabernet Sauvignon, Sydaustralien / SE Australia ...................................................... 280
Penfolds, RWT Shiraz, Barossa Valley 2008 .................. 1.260
ARGENTINA Alta Vista Premium, Malbec, Mendoza .......................... 555
CHILECasa Silva, Merlot Reserva, Colchagua Valley ................ 550
Casa Silva, Cabernet Sauvignon Reserva, Colchagua Valley ..................................................................... 330
RØDVINRED WINE
DKK 1/1 ½
USAQupé Wine Cellars, Syrah, Central Coast, Californien / California .............................................. 690
Tablas Creek Vineyard, Cotes de Tablas, Paso Robles, Californien / California ........................... 745
Tablas Creek Vineyard, Esprit de Beaucastel, 2009 ..................................... 985
Butterfield Station, Pinot Noir, Californien / California ............................................... 565
Freemark Abbey, Merlot, Napa Valley, Californien / California .............................................. 660
Dominus, Christian Moueix, Napa Valley, Californien / California 2006 ..................................... 1.750
Bedrock Wine, Old Zinfandel, Sonoma Valley ............... 695
ALKOHOLFRI / ALCOHOLFREEEbony Vale, Cabernet Sauvignon, Tyskland / Germany ..................................................... 100
RØDVINRED WINE
KÆLDERRESTERTenuta San Guido, ´Sassicaia’, Toscana 2011 .............. 1.995
Château Duhart-Milon, 4. Cru, Classé, Pauillac, Bordeaux 2003 ....................................................... 1.300
A. Rousseau, Lavaux St.-Jaques 1. Cru, Gevrey-Chambertin Bourgogne 2005 ........................ 2.200
Château Mouton Rothschild, 1. Cru, Classé Pauillac, Bordeaux 1999 ....................................................... 5.500
DKK 1/1
DKKSan Maurizio, Moscato d’Asti, Piemonte, Italien / Italy 75 cl. ............................................... 395
Château d’Yquem, Sauternes, Bordeaux, Frankrig / France 1999 37,5 cl. ........................... 1.325
Rudolf Payer, Eiswein, Østrig / Austria 37,5 cl. ....... 475
Oremus, Late Harvest Tokaji, Ungarn / Hungary 37,5 cl. 515
Domaine St. Sebastian, Banyuls, Roussillon, Frankrig / France 50 cl. ....................................... 475
Or Pur, Muscat de Beaumes de Venise, Rhône, Frankrig / France 70 cl. ....................................... 575
Fonseca, Quinta do Panascal port, Douro, Portugal 2004 37,5 cl. ........................................ 595
Fonseca, Guimaraens Vintage port, Douro, Portugal 2008 75 cl. ........................................... 975
White Port, Fonseca, Douro,Portugal, 75 cl./5 cl ........................................... 750/65
Fonseca, Ruby Port, Duoro, Portugal, 75 cl. / 5 cl. ......................................... 750/65
Fonseca, 10 års Tawny port, Duoro, Portugal,75 cl. / 5 cl. ....................................................... 800/75
Fonseca, 40 års Tawny Port, Douro, Portugal 75 cl. ................................................................ 1.991.995
Beaulon, Pineau des Charentes, Blanc,
DESSERTVINDESSERT WINE
DKKGRØNLANDSK KAFFEKaffe, whisky, Kahlua, Grand Marnier, flødeskum
GREENLANDIC COFFEECoffee, whisky, Kahlua, Grand Marnier, whipped cream ........................... 158
IRSK KAFFEKaffe, whisky, brunt sukker, flødeskum
IRISH COFFEECoffee, whisky, brown sugar, whipped cream ...................................... 75
STEMPELKAFFE- med petit four
FRENCH PRESS- with petit four ................................................................... 50
CAFE LATTE, MACCHIAT0, ESPRESSO, CAFÉ AU LAIT- med petit four
CAFE LATTE, MACCHIATO, ESPRESSO, CAFÉ AU LAIT- with petit four ................................................................... 52
TE FRA PERCH- med petit four- vælg mellem hvid te, grøn te, sort te eller urte/blomsterte
TEA FROM PERCH’S- with petit four
- choose from white teas, green teas, black teas or herbal/flower teas ........... 50
KAFFE & THECOFFEE & TEA
Greenlandic Coffee
DKKMARC & BRANDYTorres Brandy, Spain, 10 years ...................................... 50Domaine de la Romanee Conti, Marc de Bourgogne .......... 75
CALVADOSBoulard Grand Solage .................................................... 50Boulard XO Pays d’Auge ................................................ 65
LIQUERBailey’s Irish Cream ...................................................... 50Cointreau ..................................................................... 50Grand Marnier Cordon Jaune ......................................... 50Grand Marnier, Cent Cinquantenaire ............................... 90Kahlua ......................................................................... 50
COGNACChateau de Beaulon Cognac Rare ................................... 140Chateau de Beaulon 7 ans ............................................. 55Chateau de Beaulon Vintage 1983 .................................. 70Davidoff Classsic .......................................................... 95Davidoff Extra ............................................................... 135Martell Cordon Bleu ...................................................... 85Hennessy Paradis Rare ................................................. 250Remy Martin Louis XIII .................................................. 375
GRAPPAOrnellaia ...................................................................... 60Eligo dell’Ornellaia, Riserva ............................................ 70
WHISKYOban, Western Highlands, 14 years ............................... 55Highland Park, Orkney Islands, 12 years .......................... 55Macallan, Lower Speyside, 12 years ............................... 65Laphroaig, Islay, 10 years .............................................. 60Glenmorangie, Northern Highlands, 10 years ................... 60Bunnahabhain, 12 years ................................................ 60
AVECS
FRISKBRYGGET GRØNLANDSK FADØL FRA GODTHAAB BRYGHUSFRESHLY BREWED GREENLANDIC DRAFT BEER
DKK
BAJA, CLASSIC 40 cl. ........................................................ 75
TARNEQ PILSNER40 cl. ........................................................ 75
CARLSBERG / TUBORG Fl. / Bottle ...................................................................... 55
DIVERSE VANDMISCELLANEOUS SOFT DRINKS25 cl. ........................................................................... 3050 cl. ........................................................................... 50
Gyldensteen Cider 0,2 % ................................................... 45
The outstanding brewery, Godthaab Bryghus, was established in 2006 and is the oldest as well as the largest brewery in Greenland.
It is a sustainable and conceptually strong micro-brewery in the Arctic region, located in Nuuk, the capital of Greenland, and only 265 kilometres from the Arctic Circle.
The brewery uses rare and exclusive ingredients from the Arctic region and from the Greenlandic countryside. Berries, honey and special herbs from the Arctic region and Greenland help making our beer exceptional.
The local brewery produce a number of popular brands. The Greenlandic beer is available in bars, restaurants and hotels in most parts of Greenland. Also here at Spisestedet Sarfalik and in Skyline Bar.
Also Godthaab Bryghus export beer to Iceland, Denmark and soon also Shanghai in China.
ØL & VANDBEER & SOFT DRINKS
GODTHAAB BRYGHUS
1954-imi Kristine Chemnitz kaffebar-innguami umiarsuakkut tikisitsisussaasimavoq sodavandinik quusaaqqanillu, lyst øl, kisianni aamma ilanngunneqarsimapput immiaaqqat kimittuut piniarneqarsimanngikkaluit.
Taama kukkusoqarsimanerata kingunerisimavaa landshøvdingi ukioq taanna Kalaallit Nunaanni siullerpaamik akuersissuteqarsimammat imigassanik nioqquteqarsinnaanermik.
Aallaqqaammut kaffebariusimasoq – kingorna Restaurant ”Kristinemut” – 1971-imi sanilertaarpoq Hotel Grønland 63-inik inilik sananeqarluni ukioq taanna ammarneqarmat.
Hotelimik maanna piginnittut aalakangersimapput Nuummi hotelini inissat amerlisinniarlugit. 1987-imi – 1. september Hotel Hans Egede ammarneqarpoq inissikkumasullu siulliit inissittalerlugit.
In 1954 a load of fizzy lemonade and light beer was to arrive at Kristine Chemnitz’s small coffee bar on the ship from Denmark, but a certain amount of strong beer was also delivered.
This error resulted that year in the first license to sell beer, wine and spirits in Green-land, granted by the Country Chief.
In 1971 the original coffee bar – restaurant “Kristinemut” got a neighbor, when Hotel Grønland with its 63 rooms was completed and opened.
The present owner of the hotel decided to extend the hotel capacity in Nuuk. Then, 1987, September 1st, Hotel Hans Egede opened, and the first guests were received.
Thus the history of hotels and restaurants in the center of Nuuk covers a period of more than sixty years, but with a distance of only 200 meters between them. Al-though the distance is short there is a very big leap from the small coffee bar to the new luxury hotel.
I 1954 skulle der med Danmarksskibet til Kristine Chemnits lille kaffebar ankomme en sending sodavand og lyst øl, men man modtog også en sending stærk øl.
Denne fejltagelse medførte, at landshøvdingen det år udstedte Grønlands første spiri-tusbevilling.
1971 fik det, der oprindeligt var kaffebar, Restaurant ”Kristinemut” en nabo, idet Hotel Grønland med sine 63 værelser blev færdigt og åbnede det år.
Hotellets nuværende ejere besluttede at udvide hotelkapaciteten i Nuuk. I 1987 – 1. september åbnede så Hotel Hans Egede og de første gæster blev modtaget.
Hotel- og restauranthistorien i Nuuk bymidte dækker altså en periode på over tres år, men kun en afstand af 200 meter. Selv om afstanden er lille, er det alligevel et stort spring fra den lille kaffebar til det nye luksushotel.
www.HHE.gl
I 1728 stævnede Hans Egede ind i fjorden og lagde grunden til det, der i dag er Grønlands dynamiske hovedstad. Og han kunne ikke have valgt et bedre sted.
Fjordsystemet omkring Nuuk byder på naturoplevelser af en sjælden karat. Med Sermitsiaq som det karakteristiske vartegn danner fjeldene en dekorativ ramme om fjorde, bugter og vige og en imponerende baggrund for fotos af de mange hvaler, der lægger vejen forbi. En udflugt til indlands-isen, en fisketur på fjorden og en vandretur på Lille Malene er andre muligheder.
Som Grønlands hovedstad, kulturelle centrum og største bysamfund, har Nuuk ikke kun naturoplevelser at byde på, men også maskedansere, trommedansere og skuespillere, som gerne underholder ved arrangementer.
Man kan også gå på opdagelse på egen hånd. Besøg f.eks. Katuaq – Grønlands kulturhus, “Brættet” – hvor lokale fiskere og fangere sælger frisk kød og fisk, Skindsystuen Kittat, Nationalmuseet, smykkekunstnere, stenværksted eller gobelinerne på Rådhuset.
In 1728 Hans Egede sailed into the fiord and established the settlement wich today is Greenland´s dynamic capital. And he could not have chosen a better place.
The fiord system that surrounds Nuuk has a rare natural beauty. And the town’s landmark, Sermitsiaq, and other mountains form an impressive backdrop for photos of the many whales that pass by. An excursion to the ice cap, a fishing trip in the fiord and a hike on “Lille Malene” are other options.
As the capital of Greenland, the centre of culture and biggest community, Nuuk does not only offer experiences in the nature, but also maskdancers, drumdancers and actors, who enjoy entertaining.
You can also do your own sightseeing. Visit f.ex. Katuaq - Greenland’s cultural centre, “Brættet” - where local hunters and fishermen sell fresh Greenlandic products, Kittat - a skin workroom, The National Museum, jewellery artists, a stone workshop or the tapestries at the Community Hall.
1728-mi Hans Egede kangerlummut appakaappoq Kalaallit Nunaannilu ullumi illoqarfiit pingaarnersaattut tunngavilerlugu. Pitsaanerusumillu inississimasinnaanngilaa.
Nuup eqqaani kangerlunni asimi misigisassaqarfiuvoq. Sermitsiaq ilisarnaatitut tunuliaqutaralugu qaqqat kangerlunnik, kangerliumanernillu arfernik takussaalluartunik assilisassaqqissunik ungalusimasoqarput. Sermersuarmut takornariarneq, kangerlummut aalisariarneq Quassussuarmulluunniit pisuttuarneq aamma misigisassaapput allat.
Kalaallit Nunaanni illoqarfittut pingaarnerpaatut kulturikkullu qitiusumik inissisimaffittut Nuuk aamma allanik neqerooruteqarfiuvoq uaajeertartoqarami tivasartoqarluni isiginnaartitsisartoqarlunilu aaqqissuussisoqartillugu aliikkusersuisartunik.
Aamma nammineerluni misigisassarsiortoqarsinnaavoq. Katuaq takusarneqarsinnaavoq, kalaalimineerniarfiliartoqarsinnaavoq, tassani aalisartut piniartullu aalisakkanik neqinillu nutaarluinnarnik tuniniaasarput. Mersortarfik Kittat, Katersugaasivik, pinnersaasiortartut, ujaqqanik silisivik imaluunniit kommunip allaffiani ikaartiterlugit assilialiat takusarneqarsinnaapput.
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