Tasty organics

When it comes to organic farming Denmark is a pioneering country. From West Jutland, where healthy, marsh-reared lambs frolic and let the harsh Westerlies from the North Sea impart a wonderful, salty tang to their succulent flesh - to the rocky island of Bornholm in the east, known for its splendid organic poultry. Fresh milk comes from cows on the numerous organic farms now widespread throughout the country. There are small dairies that produce organic butter and cheese. And vegetables are taken straight from the soil and sold directly from farms, supermarkets or over the Internet.

Organics in the country

Ecology generally benefits food-loving tourists: whether you are looking for simple fare at an inn, or have wound up in one of the new gourmet-temples that pop up. Many Danish country inns make a speciality of serving meals put together from the pick of their local produce. Plaice fresh from the sea, pan-fried in butter is brought to the table with long thin, freshly dug up "asparagus" potatoes and parsley sauce. Lean pork from free-range pigs is served with a compote of juicy apples. And, if you are lucky, the inn's strawberry bed will come up with a dessert.

... and in the towns

If you head for the main Danish towns and the cities, the better restaurants will to a large extent still be using organic Danish produce, but the country kitchen often gives way to gourmet extravaganzas with a far more modern take on dining. Design restaurants shot up, and after a two-year love affair with cross cuisine, more and more restaurants began to search for a Danish gastronomic identity and the New Scandinavian Cuisine was born - a concept still under development. 
Read more about organic eateries in Copenhagen