Copenhagen paves the way for North European culinary revival
Posted on Saturday 28 April 2012
in Denmark, Copenhagen
By Rory MacTavish
Long gone are the days when France and Italy were the food capitals of the world, as Danish chefs begin to collect Michelin star ratings for their "New Nordic Cuisine." CNN reports that Copenhagen has quietly become a premier destination for foodies looking for more than a baguette and croissant, with restaurants popping up around the city, offering unmatched dishes that range from cheap eats to fine dining.
Budget bites for bargain-hunting foodies
The lone hot dog stand, Den Okologiske Polsemand, is a favourite eatery among locals in Copenhagen. Standing out among a crowd of low-grade sausage vendors, this small lunch spot serves organic meats including grilled pork and beef sausages as well as fried onions. Opened by Claus Christensen in 2009, the wagon has made a mark on the city's fast-food market by offering cheap and healthy bites. The vendor's hot dog is just over $5 and comes with any number of homemade, organic dressings and a potato-and-parsnip mash on the side. Even the buns are made from slow-fermented sourdough and fibrous flax seed.
Another popular fast-food joint, Aamanns, offers traditional Danish open-faced sandwiches, or smorrebrod, which are buttered slices of rye bread with fish, meat and vegetables. Like the kebab of Scandinavia, these quick eats are a staple among residents who relish in these massive sandwiches - forks required.
Where to get a Nordic libation
Known as the Acid Garden in the 1970s, Dyrehaven was once a mecca for dodgy patrons but has cleaned up its act and become a popular bar in Copenhagen's Vesterbro district. The rustic interior design gives a small nod to the cafe's past, and during the summer, Kiwis can grab a table outside and crack open a bottle of Danish lagers. The chefs also make their own varieties of schnapps, including wormwood, chervil and myrtle.
Dyrehaven also has a small menu of unique eats, including veal fricassee, baked cod and freshly made rye bread.
Wine and dine like a true Scandinavian
Notorious for locally sourced foods, Noma chef Rene Redzepi recently earned a couple of coveted Michelin stars for his foraged offerings. Presenting North Atlantic cuisine like never before, Redzepi has created a menu that has been hailed by food critics as one of the best on the planet. Among the more unique offerings is "vegetables in soil," which includes baby carrots, radishes and leeks that are served on a dirt-like mound of hazelnut and malt flour as well as beer.
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