鄭立勳。常滿。Bountiful。Mandy Cheng: Tour of Denmark, around Copenhagen, eating & others 8/8

Admiralgade 26, yellow tail

Admiralgade 26, mackerel

Admiralgade 26, seared cod

Admiralgade 26, grilled eggplant

Roughly 20 years new Nordic cuisine started to take shape in Copenhagen, the aim is to encourage using local and seasonal ingredients, and cook well. Like most northern European countries, Denmark went through the post war industrialisation, women joined the work force and focus is on efficiency and cooking interest dwindled.

Pluto, confit quail thigh

Pluto, ham cheese waffle

Pluto, raw beef salad

The pioneers of this movement made a lot of effort, from opening restaurant, pastry shop to talking to chefs and wholesalers in the area to work together. Also went to school and on TV to give demonstrations. The thinking was it should be tackled from all area, not just by one restaurant.

Kanalen, pheasant and corn

Kanalen, summer deer in cherry sauce

Kanalen, meat skewer, cheese popadam

Kanalhuset lunch, Smorrbrod : herring, plaice, roast beef

I can see the result now, lots of pastry, bread, cake shops, most restaurants serve tasty and well presented dishes. Very easy to find organic produces in supermarkets, and I feel eating very well. Eating in restaurants is more expensive then other European countries as VAT on food and drink is 25%.

Spiseloppen, various starters

Spiseloppen, veal & kale

Spiseloppen, chicken & green sauce

Being a capital, Copenhagen is surprisingly not crowded, with wide roads, not many cars, most citizens ride bikes, and a lot of squares, parks and canals, it is a very very pleasant city to wander around. City centre is lined with well preserved elegant old buildings, and at the edges are new buildings of eye catching designs that still merge well into the whole picture. I left very impressed with Copenhagen city management.