DENMARK

CAPITAL: Copenhagen

ETHNIC INFLUENCES: France and Germany.

POPULAR COPENHAGEN RESTAURANTS: Noma (world famous, two Michelin-starred), The Paul, Restaurant Ida Davidsen the country’s oldest smorrebrod restaurant.

BREAKFAST: Cheeses, breads, fruit (especially berries), yoghurt, porridge, cereals, pastries, coffee.

SNACKS: Turkish and Middle Eastern food, sausages from a pølsevogn (sausage wagon) with relish and mustard. 

BREAD: Rye breads (especially rugbrød sourdough rye - a base for smørrebrød) seeded breads, crispbreads, pastries.

CHEESE: camembert and brie-style, blue cheeses, tilsit, havarti.

POPULAR DISHES: Smørrebrød open sandwiches topped with cold cuts, meats, fish, cheese. Buffets serving many small cold dishes, rødgrød a berry pudding.

OTHER DISHES: Typical dishes include flaeskesteg (roast pork with crackling), gravad laks (cured or salted salmon in dill and sweet mustard sauce) and hvid labskovs (a beef stew boiled with potatoes, bay leaves and pepper). Cod, eel and herring dishes.

LOCAL DRINKS: Carlsberg Lager and other beers, akvavit, Gammel Dansk bitters, Gløgg mulled wine, fruit wines, coffee.

PRODUCE: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer, and bread. 

NEED TO KNOW: … read more 

FESTIVE FOODS: Christmas: rice pudding with cherry sauce.

UNUSUAL FOODS: Gamle Ole is a very strong-smelling cheese. 

HEALTHY EATING: Danish dining may lack fresh fruit and vegetables and be high in the use of cured and preserved meats and fish.

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Faroese foods

Cuisine of the Faroe Islands, part of the Danish kingdom.

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