Baltic Sea culinary - Denmark

The flavour of Denmark is a fascinating mixture, embracing both the gourmet aspects of The New Nordic kitchen as well as the traditional local cuisine.

Known for the high quality of its food products such as bacon, beer, dairy products, fish & seafood, and cookies. Denmark is a leader when it comes to organic food, with much food production taking place in close harmony with nature.

Using the traditional commodities such as potatoes, root vegetables, cabbage combined with local herbs, and many other traditional food, the skilled chefs in Denmark are able to create great and memorable taste experiences.

Denmark is - like every other country - not a solitary rock, uninfluenced by international traditions and trends.

Visitors should not be surprised to find a large variety of recognizable international dishes alongside the traditional Danish cuisine. Many restaurants offer a combination of traditional Danish dishes and "imported" dishes. At times elements of international cuisine will be imported and experimented with to try and improve traditional dishes.

While food heritage can be somewhat rigid, Danish chefs are willing to challenge and experiment with traditional dishes, in order to produce new twists on classic dishes.

Useful information about Denmark

Population: 5.717.014

Capital: Copenhagen (population: 1.280.371)

Currency: Danish Kroner (DKK). Exchange rate is around 7,5 DKK for 1 Euro.

Nature: The Danish landscape is predominately flat. There's a variety of forests, hills, and marshes. The Danish coast line is the 16th longest in the world, stretching a total of 7,314 kilometres. Denmark has a total of 7 World Heritage sites, with 2 being natural: The Wadden Sea National Park and Stevns Klint.

Language: Danish - many Danes also understand and speak English, and to a lesser degree German.