I ate my way through Copenhagen on my last visit, ending up at chef Bo Bech’s restaurant, Geist, for a meal I remember vividly — notably, the herb salad with smoked bone marrow and tomato. The Danish mentality of foraging, and natural ingredients, has also stuck with me. Many kitchens now use herbs and plants such as woodruff, verbena and sorrel, inspired by the landscapes of Denmark. And, of course, this year, all eyes will be on the epicentre of this tradition: the new Noma restaurant. Could this be where René Redzepi wins his third Michelin star?
Restaurants in Denmark
Two to take away
For the best kanelsnegle (cinnamon buns), head to the flagship Lagkagehuset bakery, opposite Christianshavn Station (in the boho Christiania hood that’s home to the new NOMA restaurant).
Copenhagen takes its dogs (pølse) so seriously there’s an unofficial annual hot dog world championships, where the city’s top chefs man food trucks and stalls and vie to create the best flavour combinations. Every mouthful has to be perfectly balanced. A perennial favourite are the organic dogs from DØP.
Published in the March 2018 issue of National Geographic Traveller (UK)