Little Wolf’s kitchen is a fusion of multicultural and indigenous culinary influences. Having gained cooking experience travelling around the world, mainly in the North and South Pacific, as well as in the Indian Ocean and having been tutored working as a cook in a three-star Michelin kitchen, Philip von der Burg has integrated a solid, fundamental work atmosphere. Little Wolf’s kitchen serves local seafood specialties and traditional indigenous food combined with the finest international recipes. The menu features a broad selection of items: delicious starters and main courses, a variety of amazing local seafood, from cod, shrimps, fresh scallops, lobster and halibut to a choice of fresh salmon courses, famous Alaskan king crab, as well as freshly caught local Dungeness crab, exquisite seafood bouillabaisse, western-style charcoal barbecues, delicious hand-cut steaks, ribs, roasted lamb, lamb chops and a variety of poultry dishes, Little Wolf’s famous turkey dinner, as well as sumptuous homemade desserts and ice cream with giant wild berries. Here, Philip shares his recipe for freshly prepared, traditionally smoked or plank cooked salmon – a dish that is famous all over the world.