Gastronomy - Editorial
At the heart of Denmark
Laid back and down-to-Earth
The new 2012 edition of the Michelin Guide has awarded Copenhagen restaurants a total of 14 stars reaffirming Copenhagen’s position as the culinary frontrunner and ‘hot-spot’ food destination of Europe.
New York October 24, 2011 - Do you know ’schmorrebroud’?!?!! The favorite lunch of the Danes is indeed challenging to pronounce, but it sure is delicious.
Taste the delicacies of South Jutland beef and lamb, particularly delicate due to the salty air of the area’s grazing region.
More than cabbage sausage and rib broths
Fresh fish at the source
Produce from the source
Funen is a green and fertile island with many orchards producing not only wonderful fruit but also delicious juice. You can often buy farm produce directly from the source, at roadside booths, a particular characteristic of Funen.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Still, Danish pastries rose in popularity over the centuries and are now a firm favourite of ordinary Danes.
A taste of Danish culture
Back to Denmark's roots
All of nature's best
It's all about the produce!
You can drop in to many, local farm shops around West Zealand, with a great selection of locally-produced fruit and vegetables. The area around Lammefjord is known for its delicate asparagus, carrots and potatoes.
A fertile land
The fertile soil and mild climate of South Zealand makes the region a pantry of delicious raw produce. Everywhere you go, you will see roadside stalls and farm shops, where you can buy local produce.