Nivi has quickly established itself as “Nuuk’s new flagship restaurant,” embracing a “Modern Tapas Dining” concept with a “Sharing is Caring” philosophy. What was the driving vision behind introducing this innovative approach to Nuuk’s culinary scene?

Our vision with Nivi was to create a unique and welcoming restaurant in Nuuk that embraced our wild Arctic environment, while remaining a place where every guest would immediately feel welcome and at home. The idea of modern tapas dining emerged as a way to encourage sharing, conversation and connection. We saw a unique opportunity to bring something new to Nuuk’s gastronomic scene, something that respected our environment while inviting a broader and more global approach to enjoying food and good company together.

Your menu uniquely fuses indigenous Greenlandic ingredients like musk ox, seal and whale with global influences. How do you balance tradition and innovation in your dishes, and what kind of culinary journey do you aim to offer your guests?

Balancing tradition and innovation is the heart of our culinary philosophy. We deeply respect Greenland’s culinary heritage and are proud to work with ingredients like musk ox, scallops and reindeer. Not only for their cultural and environmental importance, but because they offer truly distinctive flavors. Our approach is to use these ingredients in unexpected ways, combining them with international techniques and influences to create something special. We want our guests to feel grounded in place, while also being surprised and inspired. It’s a journey that invites reflection as much as pleasure.

The restaurant’s architecture and interior design are deeply inspired by Greenland’s natural landscape and cultural heritage. How does this architectural storytelling enrich the gastronomic experience, and which specific elements do you feel best capture Greenland’s essence?

The restaurant’s design plays an essential role in the overall experience. Inspired by the Greenlandic landscape, like the wild coast, soft light, warmth of traditional materials, the space is designed to feel like a natural extension of our environment. Every element, from the textures and colors to the materials we chose, reflects aspects of Greenlandic identity and narrative. We believe this strengthens the connection between what’s on the plate and what surrounds us, helping guests feel immersed in both culture and landscape.

Beyond the business opportunity, what personal passion or connection with Greenland has fueled your dedication in bringing this ambitious project to life?

This project is deeply personal for us, because Nivi is much more than a commercial enterprise. It’s our way of expressing our love, pride and commitment to Greenland. We wanted to create something meaningful, something lasting and something rooted in place. And we wanted to share it with all of Nuuk. The passion comes from the desire to contribute positively to Nuuk’s cultural and culinary life and to show the world the richness and depth of Greenlandic creativity. The project was enormously inspired and guided by KHR architects, who did a fantastic job and supported us at every stage of the journey. They realized our dream and walked hand in hand with us throughout the entire journey. Janina Zerbe has a God-given creative ability while maintaining a firm eye on every detail, and Henrik Danielsen simply makes things work. Thanks to both for this. And thanks for all the priceless (and sometimes just a bit crazy) moments along the way.

Establishing a restaurant of this caliber in a unique location like Nuuk must have presented its challenges and rewards. What has been the most surprising or personally gratifying aspect of this journey so far?

Oh yes, we certainly faced some challenges along the way, but somehow they were always overcome by all the joy and fun we shared with all the wonderful people involved in creating this home. Without exception, everyone immediately fell in love with the project, and their dedication, availability and kindness are literally built into its foundations. One of the most gratifying aspects is undoubtedly the constant response from both our precious team and our guests. As the most natural thing, they immediately embrace the concept and take pride in what we’re creating. Together. From day one there’s been an exceptional sense of shared ownership around Nivi, and for this Jørgen and I can only be immensely grateful.

Looking to the future, what are the next frontiers for Nivi in terms of culinary or experiential innovation? Are there particular new concepts or experiences you’re excited to explore?

Looking ahead, we’re excited to continue evolving, both in the kitchen and beyond. We’re exploring ways to deepen the connection between food, nature and storytelling. Sustainability and local collaboration will remain central, and we’re also curious about how we can bring elements of Greenlandic culture to international audiences in new ways. The frontier for us isn’t just culinary, it’s equally important to continue building bridges between tradition and innovation, to encourage all of us to create new relationships and take care of old ones. Both in our community and outside. And this is what Nivi is about. Sharing is caring. At every level.