Published on and written by Cyril Jarnias
Settling in Greenland means accepting a temperature shock… and a culinary shock. Here, 80% of the territory is covered by ice, agriculture remains marginal, roads between towns don’t exist, and yet the table is incredibly rich in stories, extreme flavors, and social rituals. For an expat, understanding the local cuisine is one of the keys to integrating, eating well, and avoiding a few cultural faux pas.
This guide details the concrete aspects of eating on the ground: traditional dishes and their availability, expected prices, how to order, health considerations, and how to balance local products, imports, and specific diets like vegetarianism.
Understanding the DNA of Greenlandic cuisine
For at least 4,500 years, survival in Greenland has depended on hunting. The sea, the ice, and the tundra dictated the menu: marine mammals, fish, birds, reindeer, musk oxen. Until the 1980s, in many regions, nearly all dietary energy came from local animal foods. Vegetables and fruits were only a summer interlude, gathered wild.
Today, the cuisine has become a complex mix between this Inuit foundation and Danish, British, American, and Canadian influences. Supermarkets are full of pasta, chips, cookies, sodas, imported meats. But in the villages, at traditional buffets, and during major celebrations, you still find the heart of Greenlandic gastronomy: seal, whale, reindeer, dried fish, Arctic berries, hyper-sweet coffee, cream cakes.
To navigate this, keep three ideas in mind:
Historically, the diet relies on the sea as the main food source, with a cuisine rich in protein and fat but low in carbohydrates. It is both a strong cultural marker, a public health issue, and a political topic.
The national dish: suaasat soup
You can’t talk about Greenlandic cuisine without mentioning suaasat, the national soup. Originally, it’s a simple broth made from seal meat – sometimes whale, reindeer, or seabird – enriched with onions and potatoes, seasoned only with salt, pepper, or bay leaf. The soup is thickened with rice or barley soaked overnight.
It’s a comfort food, served at Christmas as well as everyday, and it illustrates the dietary transition well: seal is an ancestral Inuit ingredient, but rice, potatoes, and onions arrived with Danish colonization.
Mattak: The Greenlandic “chewing gum”
Another icon: mattak, the raw skin of narwhal or beluga with its layer of blubber. Cut into small cubes and often served plain or with salt or soy sauce, it’s a highly symbolic Inuit specialty. Nutritionally, it’s one of the few traditional sources of vitamin C, essential in an environment poor in fruits and vegetables. Sensorily, the texture is very firm, hence its nickname “Greenlandic chewing gum.”
For an expat, agreeing to taste mattak (raw whale skin) at a buffet or a kaffemik (traditional coffee-and-cake gathering) is often seen as a gesture of respect towards the local culture.
A cuisine shaped by the climate
In a climate where winter lasts most of the year, energy needs are high. Historically, the diet therefore consisted of very fatty meats, fish rich in omega-3s, and fermented products, with few fibers and almost no carbohydrates. A scientific expedition in the 1930s estimated that a strict traditional diet provided about 41% of energy as protein, 49% as fat, and only 10% as carbohydrates.
Today, with imports, the equation has changed, but the culinary culture retains this logic of “fuel for the cold”.
Seafood: Greenland’s true pantry
Greenland is often described as a “farm of the sea”. The sea provides the majority of local foods: fish, crustaceans, shellfish, and marine mammals. This reservoir underpins the country’s economic balance as well as daily sustenance.
Fish and seafood to discover
On the stalls and on menus, you’ll often encounter: seasonal products, local specialties, homemade dishes, and fresh ingredients.
| Product | Culinary features | Where it’s often found |
|---|---|---|
| Greenland halibut | Fatty fish, white flesh, highly prized | Buffets, restaurants in Ilulissat, Nuuk |
| Cod (Atlantic, local) | Pan-fried, dried, smoked | Markets, buffets, street snacks |
| Capelin (ammassat) | Small dried fish, very common | Snacks, traditional dishes |
| Salmon, Arctic char | Premium fish, sometimes in ceviche or smoked | Fine dining (Sarfalik, Icefjord, KOKS) |
| Snow crab | Huge claws, delicate flavor | Restaurants in Ilulissat, Nuuk |
| Greenland shrimp | National pride, world’s #1 producer | Surimi, cooked frozen shrimp, tapas |
| Blue mussels | Gathered at low tide, sometimes cooked in seawater | Nature outings, small inns |
Cold-water shrimp are a staple of exports (nearly half the value of seafood exports). Locally, you’ll find them in salads, on smørrebrød (Danish open-faced sandwiches), or as tapas.
Dried cod – air-dried cod – is another must-have: crunchy, salty, very high in protein, it’s eaten as a snack.
Marine mammals: seal, whale, narwhal
For someone from Europe or South America, the presence of seal or whale meat can be disconcerting. Here, they are dietary, cultural, and economic pillars.
Seal is considered “sea game”: its dark, iron-rich meat resembles that of terrestrial game (moose, deer). It is prepared boiled, grilled, dried, confit, or in stew. Whale is eaten as pan-fried steak, smoked (like arfivik, sei whale served with onions and potatoes), dried as “jerky,” or in tartares (tartarmiut). Narwhal and beluga are mainly prized for their mattak (skin and blubber).
Inuit whaling is regulated by international quotas under “aboriginal subsistence whaling.” Part of the hunted animals is consumed locally, another part is commercialized through companies like Arctic Green Food, which freeze and distribute the meat.
For an expat, understanding this dimension is essential before making a moral judgment in public.
Extreme preparations and fermentations
Traditional preservation methods – drying, fermentation, natural freezing – also shape the taste:
– Wind-dried fish, without salt.
– Fermented fats used as a sauce.
– Amassat (dried/fermented fish).
– And, at the extreme, kiviaq, seabirds (little auks) fermented in a seal skin for several months. This dish remains very rare, essentially present in a few hunting communities.
As an expat, you won’t be forced to taste it. But knowing what it is avoids misunderstandings.
Land meats, birds, and wild plants
If the sea dominates, the Arctic land also offers treasures. They are less visible in supermarkets than in traditional buffets, at hunters’ homes, or in fine dining.
Reindeer, musk ox, Southern lamb
Among the most common meats:
| Meat | Taste & culinary use | Where to find it |
|---|---|---|
| Reindeer (caribou) | Gamey taste, livers sometimes eaten raw after the hunt | Buffets, markets, restaurants (Ilulissat, Nuuk) |
| Musk ox | Dark, lean, very flavorful meat, often served rare | Burgers, tartares, gourmet menus |
| Southern lamb | Mild taste, free-range animals | Restaurants in Narsaq, Qaqortoq, buffets |
The milder south of the country hosts small-scale agriculture: a few dozen farms, mostly sheep farms. Lamb there gains a reputation as high-quality meat. Production remains modest: most feed is still imported, and the sector comprises only about thirty farms.
Game birds and wild eggs
Twenty-one bird species can be legally hunted, with restrictions depending on season and region: eiders, guillemots, gulls, little auks, ptarmigan.
A small game bird with white plumage in winter, whose red meat can be roasted, boiled, or sometimes eaten raw. Fun fact: the gizzard contents, packed with berries, are sometimes used to flavor a local spirit called “ptarmigan schnapps.”
The ptarmigan
Wild eggs can be collected sparingly by some hunters.
Berries, herbs, and vegetables… rare but precious
However, edible flora is limited but highly valued:
Discover the main plants and berries traditionally used in Arctic regions, gathered and preserved for their benefits.
Blueberries, crowberries, lingonberries, and juniper berries, harvested in late summer for their vitamin richness.
Angelica, roseroot, Arctic bindweed, and Labrador tea, used for their nutritive and curative properties.
Seaweeds dried and carefully stored to provide an essential food reserve during winter.
These plants are used to accompany meats and fish, to make jams, compotes, ice creams, liqueurs, or herbal teas. A typical “Greenlandic salad bowl” brings together apples, local berries, and crunchy crumble.
With global warming, the growing season in Africa… sorry, in Greenland… is slightly lengthening, especially in the south. Potatoes, cabbage, some carrots, and even experimental broccoli are now cultivated there. Modern initiatives like Greenlandic Greenhouse in Nuuk produce salads and herbs hydroponically, under LED lights, year-round.
From soup to fine dining: where to eat in Greenland
As an expat, you’ll spend a good part of your time between two worlds: supermarkets (expensive but essential) and a handful of restaurants that reinterpret these raw ingredients.
Supermarkets: Brugseni, Pisiffik, Pilersuisoq
In the larger towns, you’ll encounter three main chains:
| Chain | Profile | Key points for expats |
|---|---|---|
| Pisiffik | “Danish-style” supermarket | Wide selection of imported goods, bakery, high customer traffic |
| Brugseni | Local cooperative | Organic sections, frozen foods, partnership with food blogger for frozen vegetables |
| Pilersuisoq | Present even in remote villages | Uniform prices, public service mission rather than profit |
The aisles are dominated by imported products (pasta, cookies, sodas, European meats), but there is often a small “Greenlandic” section with dried fish, frozen local meats, sometimes mattak or packaged whale meat.
Prices can be surprising: a fresh cucumber easily sells for between 4 and 6 dollars, chicken can reach $45 per piece. Fruits and vegetables cost on average 4 to 6 times more than in Denmark. On the other hand, tap water is drinkable and free everywhere, and some basic products remain reasonably priced.
Hunter markets: Kalaaliaraq and others
To get a real feel for traditional culinary culture, you need to visit a hunter market. The most famous is Kalaaliaraq, “the little Greenlander,” in Nuuk. This market is both a display of raw products – halibut fillets, reindeer carcasses, seal quarters, sometimes polar bear meat – and a social hub where people discuss hunting, weather, local politics.
Health authorities monitor these markets where hygiene may differ from supermarkets: meat is often displayed without refrigeration. Zoonoses like trichinosis can be transmitted from insufficiently tested bear or seal meat. While the local population has experience, expats should follow official recommendations, especially pregnant women and young children.
In smaller towns and villages, makeshift stalls at the port or a simple folding table can serve as a “market.” You buy in cash (bring Danish kroner), sometimes directly from the boat.
Contrary to what one might think, many restaurant menus mix burgers, pizzas, Thai curry and a few local dishes. Locals, saturated with seal from their childhood, readily enjoy fried chicken or stir-fried noodles. For an expat, this offers a transition buffer.
In larger cities and tourist hubs, however, you’ll find a real showcase of Greenlandic cuisine.
Nuuk, a culinary capital in the making
In the capital, the culinary scene is thickening:
Several establishments in Nuuk offer cuisine incorporating local Greenlandic products. Restaurant Sarfalik, at the Hans Egede Hotel, offers contemporary French and Italian-inspired gastronomy using reindeer, halibut, musk ox, as well as local berries and herbs. In the same hotel, A Hereford Beefstouw, a steakhouse-style venue, includes reindeer or musk ox ribs on its menu. Café Inuk serves reindeer burgers, fish soups, and musk ox tartares with a view of the fjord. Finally, cafés like Cafetuaq at the Katuaq cultural center offer plates of “Greenlandic tapas” featuring mini musk ox hot dogs, shellfish salads, local shrimp, and marinated salmon.
Prices remain high, but they reflect the cost of importing non-local ingredients and complex logistics.
Ilulissat, culinary showcase of Disko Bay
In Ilulissat, the main tourist hub, dining is surprisingly varied:
Discover a selection of restaurants and unique culinary experiences in Ilulissat, where local Greenlandic ingredients meet techniques and flavors from around the world.
Enjoy cod ceviche, local reindeer, and apple desserts. The establishment has its own smoker on site for authentic flavors.
Experience a gastronomic journey with a tasting menu of up to 15 courses. Discover ptarmigan, crowberries, and a haute cuisine reinterpretation of mattak (whale skin).
Symbol of the crossroads between global and local, this café serves both Sri Lankan curries and whale or reindeer steaks.
An immersion into traditional cuisine. These buffets, held regularly (e.g., at Hvide Falk or Mamartut hotels), feature seal, whale, smoked halibut, snow crab, roast reindeer, and suaasat stew.
Traditional buffets and “fish & dish” experiences
Several hotels and restaurants across the country offer a weekly Greenlandic buffet:
– Hotel Sisimiut in Sisimiut, year-round.
– Restaurant Roklubben in Kangerlussuaq, most of the year.
– Many hotels in Ilulissat, in summer.
The typical plate brings together: mattak, boiled seal, dried cod, smoked halibut, shrimp, lumpfish roe, roast reindeer, musk ox, suaasat soup, sometimes whale or bird meat.
Another popular format: “fish & dish” experiences like Qooqqut Nuan in the Nuuk fjord. You go fishing for cod or redfish by boat, then the fjord restaurant cooks your catch. A perfect immersion to understand the direct link between sea and plate.
New Nordic fine dining: the example of KOKS
The two-Michelin-star restaurant KOKS, originally from the Faroe Islands, set up its stoves in Ilimanaq for several summer seasons. Its principle: a tasting menu of 17 to 20 courses using almost exclusively Greenlandic ingredients – fish, reindeer, musk ox, berries, herbs, seaweed – interpreted in the style of New Nordic cuisine.
Even if this type of address remains ultra-luxurious, it testifies to an underlying movement: the international revaluation of Inuit ingredients.
Budget, supplies, and daily life
Living in Greenland is expensive, and food is a good indicator. As an expat, you’ll have to balance eating out, home cooking with imported products, and opportunities to buy local at lower cost through hunting and fishing – either directly or via markets.
Prices: accepting the shock
Some benchmarks from observations and reports:
| Product / Service | Approximate price |
|---|---|
| Fresh cucumber in supermarket | 4–6 USD each |
| Simple meal at a café in Ilulissat | 150–200 DKK (20–27 €) |
| 3-course menu at a semi-gourmet restaurant | 500–700 DKK (65–95 €) |
| Greenlandic buffet at a hotel | ≈ 445 DKK (≈ 60 €) |
| Cappuccino in Ilulissat | ≈ 40 DKK |
| Greenlandic tapas (tasting platter) | 200–215 DKK |
Imported foods, especially fresh vegetables and alcohol, are particularly costly. Local products bought directly from hunters can be surprisingly affordable given their quality, but they require some familiarity with raw ingredients (butchering, preservation, preparation).
Logistics: boats, planes, and freezers
Supply varies greatly depending on the location:
In Qaanaaq, in the far north of Greenland, some cargo ships only supply the settlement twice a year.
Most families have a large freezer to store meat and fish from summer hunting/fishing. For an expat staying several years, investing in a freezer can make sense if you develop a network of hunters or freeze fish bought in season.
Self-catering: eating well without breaking the bank
Many expats combine:
– grocery shopping at supermarkets (Brugseni, Pisiffik, Pilersuisoq),
– occasional purchases at the hunter market,
– a few meals out,
– and picnics based on smoked fish, local bread, and berries.
Supermarkets also offer a selection of ready-made meals: pasta salads, smørrebrød topped with halibut or shrimp, small trays of smoked halibut or dried cod. It’s a good way to taste local cuisine without cooking a whole seal on your countertop.
Health, nutrition, and controversies
Greenlandic gastronomy is not just about taste. It is also a field of scientific and political debate.
Nutritional strengths of the traditional diet
Studies show that the traditional Inuit diet, rich in fatty fish and marine mammals, provides:
– long-chain omega-3s (EPA, DHA, DPA), beneficial for heart and brain,
– plenty of high-quality protein,
– essential minerals (iron, zinc, selenium, iodine),
– vitamins A, B, D, and some vitamin C via mattak.
Some researchers suggest this nutritional profile may have protective effects against inflammation and cardiovascular disease, though other factors (genetics, traditional physical activity) also play a role.
Risks: sugar, saturated fats, pollutants
The transition to a Western diet, however, has a health cost. In the 2005–2010 period, dietary surveys showed that a large majority of adults exceeded recommendations for added sugars (up to 70% of people) and saturated fats, while consuming too little fiber and complex carbohydrates. Since then, sodas, chips, candy, and industrial meats have continued to gain ground.
Obesity prevalence is estimated at around 28% in the Arctic, reflecting a sharp increase.
Furthermore, the flesh of marine mammals accumulates persistent organic pollutants (POPs) and heavy metals like mercury, especially concentrated in the fat. Health authorities therefore recommend that pregnant women, children, and adolescents limit consumption of certain species (polar bear, toothed whales, older seals, seabirds) and prioritize fish and terrestrial mammals.
Between tradition and modernity: finding a balance
For an expat, the challenge is to navigate several dimensions:
For a healthy diet in the Arctic, it is recommended to discover traditional foods like seal or whale without judgment, understanding their cultural place. Also, stay mindful of your health by avoiding a shift toward an unbalanced diet (like chips and sodas) just because imported vegetables are expensive. Finally, take advantage of local nutritional assets: fatty fish rich in omega-3s, antioxidant-rich wild berries, lean game meats, and Arctic herbs.
Greenlandic authorities have adopted a food policy that encourages consumption of local, low-contaminant foods (fish, reindeer, musk ox, berries, seaweed, herbs), while trying to limit the influx of ultra-processed, energy-dense products.
Being vegetarian or vegan in Greenland: possible, but not everywhere
Greenland is not, by nature, a destination designed for vegetarianism or veganism. Historically, the ecosystem did not allow a plant-based diet. Today, at least in the capital, it is technically possible, but it remains a culturally marginal choice.
Nuuk: a relative vegan bubble
In Nuuk, large supermarkets offer a wide range of imported plant-based alternatives: plant milks, cheese substitutes, yogurts, vegan ice creams and chocolates, Nordic specialty brands. Some cafés and restaurants have at least one vegetarian or vegan option, especially at more international or Asian addresses.
It is possible to live several months in the Arctic without consuming animal products, but this implies a significant food budget and a high carbon footprint, as all food must be imported.
Villages and small towns: nearly impossible mission
However, as soon as you leave Nuuk, the picture changes drastically. In small settlements like Narsarsuaq, Kangerlussuaq, Kulusuk, or Tasiilaq, even getting fresh vegetables can be a challenge, especially at the end of winter. Most restaurants, when they exist, do not offer structured vegetarian options. Meals revolve around fish and meat.
For an expat vegetarian or vegan posted outside the capital, you will generally need to:
– negotiate with your employer (cafeteria, supplies),
– plan orders of long-lasting dry goods,
– accept a degree of compromise depending on the season.
Cultural and ecological dimension of the debate
Beyond practical feasibility, the debate on veganism touches on issues of identity and sustainability. Many Greenlanders and researchers point out that a fully vegan diet, based on massive imports from Europe, is not necessarily “more sustainable” in the Arctic context than consuming locally hunted seal, whale, or reindeer.
These traditional practices represent a livelihood, a cultural heritage, and a potentially low-carbon food system. A moralizing approach can harm dialogue and lead to loss of knowledge. A nuanced reflection, integrating health and environmental dimensions, is preferable when addressing these topics.
Social codes around the table: getting it right
For an expat, the table is a key place to build relationships. A few pointers help avoid faux pas.
The kaffemik: the invitation you never lightly refuse
The kaffemik is an institution: a home celebration for a birthday, birth, move, graduation… The door stays open for hours, guests come and go. Coffee flows freely, accompanied by homemade cakes, sometimes smoked fish, reindeer meat, or even king crab if the family can afford it.
Consistently refusing to taste a dish can be perceived as rude. In case of dietary restrictions (religious, medical, or ethical), it is better to explain calmly and offer to taste other items like bread or coffee. Greenlandic hospitality is very generous, and a clear refusal is generally respected without insistence.
Humor, restraint, and competition
Greenlandic social culture values: the importance of community, respect for nature and ancestral traditions, as well as a lifestyle in harmony with the environment. Intergenerational exchanges and knowledge sharing are also essential.
– discretion in public emotions,
– independence (you don’t spontaneously offer help to avoid infantilizing the other),
– a humor that is rather physical and good-natured, less focused on sarcasm.
Around food, a certain casualness is in order: it’s okay to laugh kindly if an expat struggles with a piece of mattak, as long as the laugh is shared. However, outright criticism of traditional dishes, especially if framed as a moral judgment, is poorly received.
A few useful words
Even though many Greenlanders speak English and Danish, a few words of Greenlandic can make a difference at the market or with locals:
| Greenlandic word | Meaning |
|---|---|
| puisi | seal |
| tuttu | caribou / reindeer |
| umimmak | musk ox |
| eqaluk | herring |
| mattak | whale skin |
| pilluarit | congratulations |
Also, on imported product labels, ingredients are usually in Danish, with animal-derived allergens often in bold.
Agriculture, fishing, and sustainability: behind the scenes
Living in Greenland also means immersing yourself in a country where fishing accounts for the bulk of exports (up to 93% of value), where agriculture is limited to a handful of farms, and where food choices have geopolitical implications.
Fishing: between globalized industry and local knowledge
Shrimp fishing, halibut, and cod form the country’s economic backbone. Companies like Royal Greenland, owned by the state, manage industrial fleets and onshore factories, while about 2,000 coastal fishers operate small boats to sell their catch to factories or at markets.
The West Greenland shrimp fishery and the offshore halibut fishery are MSC-certified. This certification imposes strict conditions: closure of areas to trawling to protect deep-sea ecosystems, use of satellite tracking systems, and application of “move-on” rules requiring vessels to leave an area if they catch excessive sponges or corals.
For the expat consumer, these labels are a guide: choosing products from certified fisheries helps support more sustainable management of the resource.
Agriculture: an Arctic laboratory
Agriculture, still marginal, is in a phase of experimentation:
Despite an Arctic climate, some regions of Greenland are developing adapted local agriculture, mainly in the south and through modern technologies.
Grown in the regions of Narsaq, Qaqortoq, and Nanortalik. Include potatoes, cabbage, turnips, and carrots.
Developed in Nuuk and a few other towns to enable local soil-less production protected from the elements.
Small herds of hardy breeds, such as Galloway, are raised experimentally for meat production.
The challenges are multiple: global warming lengthening the growing season but multiplying extreme events (drought, winter thaws), nutrient-poor soils, high logistical costs, lack of strict legislation on the import of plant material (with risk of pest introduction).
In the medium term, the stated goal is to strengthen food sovereignty and reduce dependence on vegetable imports, two-thirds of which are sometimes wasted en route due to logistical breakdowns.
Practical tips for eating well as an expat
After this long overview, a few guidelines can help structure your diet on the ground, without claiming to be a universal model.
1. Accept the uniqueness of the context
Greenland is neither Copenhagen, nor Paris, nor Montreal. A good dietary balance here will not look like that of a temperate country. Incorporating a share of local products – fish, reindeer, musk ox, berries, herbs – is not only more sustainable but often healthier than building your entire diet on imported processed foods.
2. Enjoy fatty fish and berries
Try to include several times a week:
– Halibut, salmon, Arctic char, local shrimp.
– Wild berries (fresh in late summer, frozen the rest of the year if you can find them).
These foods concentrate most of the nutritional benefits of the traditional diet, without overly exposing you to contaminants from large marine mammals.
3. Try traditional buffets… with curiosity and moderation
A Greenlandic buffet at a hotel or restaurant is an excellent gateway to taste a wide variety of products in small quantities: mattak, seal, reindeer, dried cod, snow crab, etc. It’s also a way to identify what you really like and what turns you off.
4. Build a local network
If you stay several years, building ties with colleagues who hunt or fish can transform your diet: access to ultra-fresh fish, recipe sharing, invitations to kaffemik or fishing trips. It’s also a way to better understand local sustainability issues.
5. Stay vigilant about sugar and sodas
Supermarkets are very good at selling sodas, chips, and candy, as everywhere. Studies already show the damage of this new “modernity”. Keeping these products as treats, not staples, is a particularly relevant choice in Greenland, where daily physical activity has declined faster than sugary energy consumption.
By way of conclusion (without drawing a line)
Discovering Greenlandic gastronomy as an expat means stepping out of your comfort zone. Between a piece of boiled seal, a whisky-flambéed coffee, a steaming bowl of suaasat soup facing the ice sheet, and a plate of musk ox tacos in a Nuuk bistro, the country offers a culinary spectrum far broader than its image as a frozen desert.
You could choose to see it as mere exoticism. But by really diving in, you discover a complete food system, which tells the story of:
The Inuit diet illustrates several historical phases: centuries of adaptation to an extreme environment based on hunting and fishing, followed by three hundred years of colonization and dietary standardization introducing imported products. This evolution underwent a rapid transition toward increased consumption of sugar, industrial fats, and a sedentary lifestyle, contributing to public health problems. Today, an attempt is underway to reconcile Inuit food traditions, modern health requirements, and global sustainability criteria.
For an expat, opening up to this complexity, listening to the stories of hunters, cooks, nutritionists, tasting without judging, learning without closing off, is undoubtedly the best recipe for the table to become a true place of integration in Greenland – and not just a painful budget line.
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Cyril Jarnias is an independent expert in international wealth management with over 20 years of experience. As an expatriate himself, he is dedicated to helping individuals and business leaders build, protect, and pass on their wealth with complete peace of mind.
On his website, cyriljarnias.com, he shares his expertise on international real estate, offshore company formation, and expatriation.
Thanks to his expertise, he offers sound advice to optimize his clients' wealth management. Cyril Jarnias is also recognized for his appearances in many prestigious media outlets such as BFM Business, les Français de l’étranger, Le Figaro, Les Echos, and Mieux vivre votre argent, where he shares his knowledge and know-how in wealth management.
