My name is Gunnar Karl and I'm the chef of the Dill Restaurant in New Nordic. We have been working now with the New Nordic manifesto of making foods only from ingredients from the Nordic countries and mostly from Ice Land of course. Then, of course some more ingredients’ form the other Nordic countries. I’ve been working only with that now for 1 ½ year so it basically means that we took out of the menu all of the chef have to have olive oil and etc., all the foie gras and then etc. now, I'm only using ingredients from the Nordic’s.
At first it was so little but then it was like I really love what I do and in the beginning it was tough to find all the ingredients but now we have some great connection so it's getting a little bit easier to find the ingredients. Actually it's a little bit of both, we are really taking maybe the traditional that hasn’t been used so much form the last couple of years. I tend to take that and make then make something modern out of it, something nice that you can use at Gunner’s Restaurants.
Of course we have a lot of these but now we have wild birds and we have Puffin, we have the wild goose, reindeer, all caught in Ice Land of course. It's actually the hunters have to go after it and then hunt it, and hunt it, etc. not so much anymore. We did a couple of years ago maybe 5-10 years ago there were tourist who would buy these but they asked if they can also buy the meat because back in the days Ice Land they have a feast 5 times a week at least.
Here we have some puffin, it comes form—it's caught by muffin and it's salted with some nice Icelandic beet roots and a little burned butter, which is a little bit like mayonnaise I think. It's made from a lot of egg yolks and burnt butter. Then we have some the puffin was cured and then braised with a little bit of whale grease.
I started up as a dishwasher when I was 14 years old and then I worked my way up to the 345 and then I was also 17 when I started my learning periods. Then after graduating I went abroad and worked abroad a little bit. I guess a couple of years ago there was more different than it is now, most of the restaurants in Ice Land has been improving a lot for the last 10 years. So the difference is not so much now as it was a couple of years ago.
Transcription by:
Scribe4you Transcription Services