Food & Drink - Denmark - page 636

That said, you can eat badly in Denmark, particularly in the provinces, where dry
schnitzels, rubbery pizzas and inauthentic pasta remain the chief outsourced foodstuff for
the masses. To help avoid such disappointment, here are a few tips: in coastal areas, look
for a traditional røgeri (smokehouse), where you can get great, inexpensive seafood. In
many villages, you can often find classic Danish home cooking in a traditional kro (inn).
Also, hit a bageri (bakery) - the Danes are master bakers, especially when it comes to rug-
brød (rye bread).
Wherever you dine, be aware that kitchens close relatively early in Denmark compared
with other European countries, so aim to eat before 10pm (9pm in smaller towns). For
many restaurants and cafes, the closure of the kitchen signals a move into 'bar mode', with
drinks available until late (along with live music or a DJ in some venues).
Cheap Eats
Dining out can be expensive in Denmark, with coveted, high-end nosh spots often more
costly than comparable restaurants in Paris and London. In Copenhagen, a number of top-
end restaurants (or their alumni chefs) have launched relatively cheaper, more casual spin-
offs serving innovative, New Nordic food. Among the best are Pony and Rebel . Keep in
mind that alcohol is also spectacularly costly in fashionable places, and can easily double
the price of your meal.
Aside from smokehouses, bakeries and cafes, there are other options for a cheaper feed.
Thai and Chinese restaurants are common, though rarely authentic. Pizza is another option,
though very few serve the woodfired perfection you may be hoping for, while simple Le-
banese and Turkish eateries selling inexpensive shawarma (a filling pitta-bread sandwich
of shaved meat) are another option. Equally common (if not particularly healthy) are the
pølsevogn; wheeled carts peddling a variety of hot dogs.
Brunch
Danes rarely eat breakfast out. They do, however, embrace brunch with gusto. Many cafes
and restaurants put on lavish buffets on weekends, running from about 10am to 2pm and
generally priced between Dkr110 and Dkr175.
On weekdays, numerous eateries offer a 'brunch plate' ( brunch tallerken ) on their
menu. Served from 10am through to lunch, these often consist of samplings of brunch