How do you work with Greenlandic ingredients like reindeer blood, whale blubber, and seabirds in a two-starred Michelin restaurant? This is exactly what restaurant Koks has been exploring during their two-year residency in Ilimanaq, Greenland.

Nino Fjordside headed Koks’ test kitchen, working to transform raw, local ingredients into exquisite dishes deeply rooted in Greenlandic nature and culture. At this event, you can meet Nino as he shares insights into the work of the test kitchen and the creative process behind world-class gastronomy. Look forward to a unique experience—tastings will be served!

Part of a gastronomic year

This event is part of the nationwide gastronomic celebration in 2026 in connection with the MICHELIN Guide Ceremony Nordic Countries, which will take place at Tivoli on 1 June. The year offers culinary experiences across the country and highlights the breadth, quality, and diversity of Danish gastronomy. Look forward to intimate dinners, star-studded pop-ups, and larger public events such as Tivoli Food Festival.

The MICHELIN Guide Ceremony Nordic Countries will be held in Denmark in 2025 and 2026. The partnership behind the event includes Food Organisation of Denmark, the City of Copenhagen, Tivoli, Wonderful Copenhagen, VisitDenmark, the Ministry of Industry, Business and Financial Affairs, the Ministry of Food, Agriculture and Fisheries, HORESTA, Denmark’s Restaurants and Cafés, Dansk Erhverv, the Danish Agriculture & Food Council, VisitOdsherred, Anneberg Kulturpark, Geopark Odsherred, and Odsherred Municipality, as well as the official partners AUDI, Lakrids by Bülow, Arla Unika, Nørrebro Bryghus, and FreeTable

The event is part of the programme track A Taste of the Stars, as one or more of the featured chefs or food personalities work or have worked at restaurants with a connection to the MICHELIN Guide ?