Travel Reference
In-Depth Information
classics, from muesli and yoghurt, to cold cuts, bread, cheese and something sweet (pastry
or pancakes), all served on the one plate.
Claus Meyer is a superstar on the Danish food front. Founder of the New Nordic food
movement, he is also a TV chef, food educator, co-founder of Noma restaurant, cookbook
author, and general gastro-entrepreneur. His website (
www.clausmeyer.dk
) outlines the
fascinating manifesto for New Nordic cuisine.
Vegetarians & Vegans
Despite the countrywide adoration of all things pork, vegetarians should be able to get by
comfortably throughout Denmark (although in smaller towns the options will be limited).
Danish cafes commonly serve a variety of salads, and vegetarians can usually find
something suitable at the smørrebrød counter. Most restaurants will have at least one herb-
ivorous dish on the menu, or can whip something up if requested.
As you drive around rural areas in the summer months, keep an eye out for roadside
stalls selling fresh farm produce (usually with an honesty-box system in place).
Jordbær
are strawberries,
kirsebær
are cherries,
ærter
are peas, and
kartofler
are potatoes.
