HX Expeditions, the world's longest running expedition travel company, has unveiled a deeply immersive Greenlandic culinary portfolio, available for guests to experience – and taste – from June this year through the 2027 season.
Developed in close collaboration with Greenlandic community partners, the new offering strengthens HX Expeditions' commitment to ensuring guests connect meaningfully with the people, traditions, landscapes and stories that shape life on the world's largest island. Every experience is guided by local expertise and designed to deliver richer cultural encounters and a deeper sense of place.
Culinary discovery: The Taste of Greenland
Following its successful debut in 2025, HX Expeditions' Greenlandic culinary programme returns across nine Greenland sailings this 2026 season on MS Fram, MS Roald Amundsen, MS Spitsbergen and MS Fridtjof Nansen.
Developed in partnership with renowned Greenlandic chef Inunnguaq Hegelund, the programme was created to develop a distinctive culinary programme that showcases the rich and diverse flavours of Greenlandic cuisine. It celebrates the flavours of the Arctic through local ingredients, regional suppliers, and authentic culinary storytelling rooted in place and tradition. Throughout the season there will be a rotating line-up of guest chefs, each bringing their own interpretation of Greenlandic cuisine, creating a dynamic and ever-evolving dining experience at sea.
Guests can expect:
- A four-course Greenlandic tasting menu crafted by chef Inunnguaq Hegelund, showcasing authentic Arctic ingredients elevated through modern culinary techniques
- Rotating guest chefs from across Greenland, each acting as culinary ambassadors throughout selected voyages and bringing their own regional interpretations on board
- Local sourcing partnerships with Greenlandic producers including Neqi A/S (beef and lamb), Royal Greenland (seafood) and Qajaq Brewery (beer, gin and vodka), highlighting the depth of the country's food and beverage culture
- Live demonstrations and cultural storytelling that offer insight into Greenland's culinary heritage and its role in daily life
Participating chefs for 2026
- Inunnguaq Hegelund (various dates June–September): Founder of Arctic Food By I – a culinary initiative celebrating modern Greenlandic cuisine – Inunnguaq Hegelund is one of Greenland's most influential culinary voices, known for reimagining Arctic ingredients through a contemporary lens while staying rooted in local tradition
- Laasi Biilmann (June–August): Award-winning chef recognised for his innovative approach to traditional Greenlandic cuisine, blending heritage techniques with modern culinary expression to elevate local ingredients on the global stage
- Eli Nuka Johansson (August–September): An emerging culinary talent redefining Greenlandic cuisine through a creative fusion of native ingredients and global inspiration, with a focus on seasonal, locally sourced produce
- Heidi Andersen (August–September): A chef deeply connected to Greenlandic food culture; Heidi Andersen is known for showcasing the authentic taste of Greenland through dishes that reflect both heritage and a personal commitment to local culinary traditions
The chefs will be featured across MS Fram, MS Roald Amundsen, MS Spitsbergen and MS Fridtjof Nansen on a rotating schedule throughout the 2026 season.
New for 2026 and exclusive to MS Fridtjof Nansen sailings: Tide to Table experience
Launching this season exclusively aboard MS Fridtjof Nansen, this new Tide to Table experience will immerse guests in the heart of Greenland's food culture, tracing the journey from fjord to plate.
Guests will have the opportunity to join local fishermen in the fjords to catch cod using traditional Inuit methods still practiced today. They may also observe halibut boats at work, an authentic window into Greenland's fishing industry, before returning to Ilulissat for a traditional kaffemik, a local social gathering centred around coffee, cake and community, hosted in a local home.
The day ends with an exclusive chef-prepared dinner at the ship's fine dining restaurant, Lindström, where freshly caught seafood takes centre stage in a curated tasting menu, paired with Austrian wines from HX's exclusive partner, Weingut Regele.
Stefan Engl, VP Hotel Operations at HX Expeditions said: "Tide to Table is about bringing our food and beverage offering to life through genuine local collaboration. From catching fish alongside local experts to enjoying it later in our beautiful restaurant on the ship, everything is prepared and cooked by our Greenlandic chefs and our culinary team on board. It creates a rare, meaningful connection between destination, culture, and cuisine - a level of experience we haven't previously offered at HX Expeditions."
Menu highlights may include:
- Halibut tartare with soy cured egg yolk, puffed rice and horseradish emulsion
- Shrimp bisque with baked cod and dill oil
- Baked halibut with Jerusalem artichokes
- Breaded cod with honey glazed root vegetables and sauce nage
- 'Apple cake 2026' with ice cream, salted caramel, champagne sauce and sweet codskin tuile
Limited to 12 guests; priced from €351 (approx. A$590) pre-selling price and €386 (approx. AU$650) onboard. Available exclusively on MS Fridtjof Nansen sailings from 13 June 2026.
