Based on this YouTube video's total view count of 932K views and industry-standard rates, the estimated total earning is $652 - $1.86K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore I Ate at the World’s Most Remote Restaurant!! (North Pole) with 932,094 views, 14,832 likes, and 703 comments. Experience the impact of this video content that has captured audience attention.

🇳🇴 Norway’s Giant King Crab: https://youtu.be/BCkZfGlukfo 👉 SUBSCRIBE for more: https://www.youtube.com/@MarkWiens Today we’re eating at Huset Restaurant, located in the extremely remote island of Svalbard within Longyearbyen - the world’s most northern town. It is way off the beaten path, and the restaurant is serving a 14 course meal using many local ingredients - how do they do it? Thank you to Hurtigruten Svalbard (https://www.huset.com/?utm_source=youtube&utm_medium=organic-social&utm_campaign=Huset_Awareness_MarkWiens&utm_content=video) for setting up this amazing experience! Friends in the video: Lukas Gerø, Hurtigruten Svalbard (https://www.huset.com/?utm_source=youtube&utm_medium=organic-social&utm_campaign=Huset_Awareness_MarkWiens&utm_content=video) Chef Alberto: https://www.instagram.com/albertolozanoaviles/ Jeffrey Merrihue (https://www.instagram.com/xtremefoodies_/) We’re about to eat everything from the local reindeer to Svalbard rock ptarmigan, and seal. This is a gourmet meal in one of the most remote places on earth! Here’s everything on the menu: Svalbard Charcuterie - Black shallots, pan de aceite, local beer sourdough bread Svalbard Rock Ptarmigan Praline and Anchovies ARCTIC SHRIMP - Samples of preservation SEAL MOJAMA - Ajoblanco - Fermented tomato water almond, parsley oil KING CRAB "ART" - Flowers, fermented red cabbage, pickled cloudberry, dill SCALLOP & SEA URCHIN - Amazake Cured Scallop, sea urchin, black apple, atsina ARCTIC SEAFOOD RICE - Plankton & piquillo mayonnaise COD KOKOTXAS - Ramps Pil-Pil PALATE CLEANSER - Fermented yellow beetroot, mountain sorrel RYPE & SEA BUCKTHORN - Rype Breast (Svalbard rock ptarmigan), fermented shantarelles, pumpkin and sea buckthorn sauce MUSHROOMS - Mushroom "fiskboller", garum sauce REINDEER - Jerusalem artichokes, cherries POPSICLE OF FERMENTED HONEY - Sea buckthorn heart, flowers BEETROOT IN TEXTURES - Pickled rhubarb, strawberry sorbet PETITS FOURS Total price: Price - NOK 2,885 ($290.14) per person, NOK 1,595 ($160.41) wine pairing Follow for more food: https://www.youtube.com/@MarkWiensAbroad https://www.facebook.com/markwiensfoodvideos https://www.instagram.com/migrationology/ https://www.tiktok.com/@markwiens 👕 T-shirts: https://store.migrationology.com/ 🎥 Camera gear I use: https://amzn.to/3FVdBUd (some of these are affiliate links and I will make a small commission from any sales)

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