Denmark

The Danish are in pursuit of hygge, a feeling of well-being that combines good food and wine, good people, comfortable surroundings and beautiful atmosphere. And food is a big part of this. Like other Scandinavian countries, as well as Germany, Danish food can be heavy and rich, but the younger generations are interested in lighter, smaller, more nutritious meals, strongly influenced by other cuisines, such as French, U.S. and Thai.

There are excellent restaurants in major cities, such as Copenhagen and Århus, while other memorable establishments are speckled throughout the countryside in hotels and inns. The most common street food is the “burger bar” or “grill bar,” which serves hamburgers, pizza and hot dogs. Sausage wagons, the first “fast food” in Denmark, serve the country’s famous bright red sausages.

A mid-day meal is a smørrebrød (open-faced sandwiches) or the Danish kolde bord, or cold table, similar to the Swedish smörgåsbord. Herring is enjoyed with ice cold Schnapps, which according to Danish tradition, helps the fish swim down to the stomach. Pork is used more than beef, with potatoes being the most common accompaniment. Bread is paramount, usually a sourdough rye that is dark and heavy. Popular beverages include Carlsberg and Tuborg beer, akvavit (schnapps), or a subtler drink, Cherry Herring, a liqueur made from cherries.—Denise Shoukas

0 comments