Food, food and drink Denmark

Food, food and drink Denmark


You may not have come for food, but Copenhagen does offer some delicious specialties - some quite expensive it is true, but which should at least be tasted once if you can. Long attached to the French model as the only model of excellence, chic and less chic restaurants have recently discovered a new horizon: organic, natural, local, seasonal products, always of high quality. Suddenly, we eat healthier, greener, lighter ...

Some specialties

- The wienerbrød: the English call them danishes. These are Danish pastries, sold in all bakeries. Made with puff pastry, marzipan, cinnamon, cardamom, pecans, almonds, etc. They are delicious, often a little sweeter than with us.

- The smøde-vie price for lunch. To make a full meal, order at least 2, or even 3.

- The rugbrød: Typical Danish rye bread. This nutritious black bread contains no fat or sugar. The Danes eat it at all meals, sometimes spread with pork fat.

- Sild (herring): as soft as you want, without bones, it can be found in all sauces, simply marinated in vinegar, dill, curry, Madeira, cherry, cream, etc. However, check its origin: the Atlantic rather than the Baltic, far too polluted.

- The dish: it is a large cold plate consisting of a few herrings, fish fillets, pâté, meat croquettes and cheese. More elaborate dishes can include smoked eel, shrimp, salmon, pork or duck and several kinds of cheese. It constitutes a complete meal (or even two for small appetites).

- The frikadelles: minced meatballs that you can eat fries with.

- The salmon : No need to fantasize, you will almost always be served Norwegian farmed salmon, fat as you wish and not too recommended lately, if it is farmed.

- Risalamande: it's the traditional dessert that all Danes love. It is usually prepared for Christmas, but it can be found all year round in restaurants in the capital. This is a kind of rice pudding, to which crushed almonds and cherry jam are added. Tradition has it that a whole almond is slipped in, and whoever finds it wins a small gift (a bit like our galette des rois)!

- Do not neglect ice, they are often excellent. It is true that Denmark is a country of dairy production.

- The Danish pøfood par excellence. Most Danes call it Franske hot dog (because of the bun). Small progress (not for calories): some are now organic!

- The presence of a large Turkish community has given the country a marked taste for pitabrød, hot mutton sandwich (the equivalent of kebab or Greek, whatever). Some decline it by stuffing it with shrimps. For the same reason (Italian immigration), we also come across a lot of Italian restaurants and pizzerias (some run by ... Turks!). In another genre, American influence obliges, one in two restaurants offers a burger on its menu!

- Do not hesitate, in ports where there are fish dens, to buy langoustines, eels, herring or smoked mackerel. Delicious.


Le small deamécas and dessert (yogurt with jam).

Le lunch (frokost), it is taken at ... 12h (original)!
Le dinner (aften) takes place between 18 p.m. and 20 p.m. As a result, there is no need to show up at the end of the shows: most kitchens close around 21 p.m.


- Beers: beer is the most affordable alcohol in Denmark, it is also the most freely flowing alcohol. Carlsberg and Tuborg are omnipresent in all bars, restaurants, clubs, etc. Also some delicious local beers, like the famous Odense, and more and more local beers from microbrews (microbrews). The Danes consume some 400 million liters of beer per year, which is still an average of nearly 70 liters per inhabitant!

- Aquavit: if the grain life to accompany smøde-vie (literal translation) offers an infinity of flavors, which the French often ignore. A little tasting is therefore essential!
FYI, you should know that the best aquavit is Ålborg Export (to drink ice cold!).

- Do not forget to taste the Copenhagen cocktail, the local Manhattan! Recipe ? Juniper Dutch bowls, lime juice, cherry liqueur, sugar syrup and angostura ...

- The wine has obviously become commonplace, more and more consumed at home or in restaurants ... It remains a luxury product, quite expensive. The most expensive being the native wine! The few Danish vineyards are insufficient to meet demand. For those curious, we found an address near Kolding ... the most northern protected appellation in Europe!

- The revous all the same: stores are not allowed to sell alcohol on Saturdays after 17 p.m.

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