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The best in Danish Cuisine
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It is the many hours of sunshine during the summer months that bring out the best in Danish cuisine. No doubt, the hearty winter country kitchen does have its charm, but nothing beats Danish asparagus and the other early spring greens, which as first-class garnish almost steal the picture from the mild Easter lamb and the first wild salmon.
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Young Danish potatoes are a chapter of their own – a fixture of Danish news reporting is when the first, costly kilos of produce are shipped to the mainland from the charming ‘potato island’ of Samsø, arriving at Denmark’s second-largest town, Aarhus. The first potatoes of spring are sold at auction to the best restaurateurs in town at shameless prices. A few weeks after, these delights become common staples. Yet another feature of the Danish kitchen is our deep-red strawberries, given time to ripen and sweeten like probably nowhere else. They taste of every sunshine hour.
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Not so long ago, Nordic culinary traditions and food mile concerns meant little in the international gourmet world. But over the past decade, Denmark’s leading chefs have transformed the landscape of fine dining. And their efforts were rewarded in 2010 when Copenhagen’s leading proponent of the New Nordic Kitchen – Noma - topped the world’s ultimate restaurant list, the San Pellegrino 50 Best.
Noma – World’s #1 A Copenhagen dockland warehouse from 1766 is home to North Atlantic arts and the newest sensation in international cuisine. Headed by executive chef René Redzepi, Noma has set out not only to rediscover Nordic food but also to bring a regional focus to international gourmet dining. Wild game, subtle local herbs and wildflowers are just some of the ingredients in their Nordic box of gastronomic tricks.
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Copenhagen not only ranks among Europe’s leading culinary cities in the Michelin Guide, it also boasts a vibrant bistro culture to match. The Nordic terroir has its own distinct culinary sensibilities and nowhere is experiencing it more varied and rewarding than in Scandinavia’s gourmet capital.
Although of a high international standard, Danish cuisine is for everyone, from bakery delights to smokehouse cold cuts. No matter where you travel you’ll always find good food, from quaint fishing hamlets to some of the world’s leading urban food havens.
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When the Danes are not out adding buzz to Scandinavia’s liveliest restaurant scene, they love cooking at home. Taking the time to prepare a home-cooked meal is a way of life in Denmark. Though both parents in most Danish families hold full-time jobs, there is little appetite for convenience food. For Danes, quality counts. They are the largest consumers of organic food in Europe and more than a third regularly buy fairtrade products. The interest in vegetable growing has blossomed nationwide and many city-dwellers with no time or space for gardening opt for a weekly home delivery of organic vegetables and fruit from nearby farms – and of fresh fish and meat.
So how about dining home with a Danish family? Visitors to Denmark can enjoy home-cooked delights in the good company of a Danish family through a unique home-dining program.
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 Photo: Jes Larsen There is a little journey in every oyster. Once you open and smell them there is a fresh breeze on your face from the sea and the wild. PS: Please find link to hi-res pictures inside the feature.
F.O.O.D. - Food Organisation Of DenmarkFor even more information about Danish and Nordic gastronomy, please visit: www.thefoodproject.dk/
Noma
Visit Denmark's (and the world's) best restaurant - Noma!
www.noma.dk
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