Introduction

Food is taken seriously in Copenhagen, and the locals have many opinions on traditional preparations and how it’s served. It is New Nordic cuisine from about 2005, however, that has helped put Copenhagen on the map as a dining destination. This cuisine is about using and producing traditional foods that are locally grown. It’s about keeping recipes simple and tasty. No matter how big or small the restaurant, chefs care about the ingredients they use, creating close ties with producers and keeping menus seasonal. Home cooks are also respectful of ingredients – simple herbs and greens grown on rooftops and window boxes, and small vegetable patches can be found everywhere.