The areas heritage food culture and its classic dishes are still alive and kicking, but over the last few years they have been joined by a more up-to-date cuisine. Inspiration from cities around the world goes hand in hand with a more visionary ecological perspective.



Organics in the country and in towns
Ecology generally benefits food-loving tourists: whether you are looking for simple fare at an inn, or have wound up in one of the new gourmet-temples that pop up. Many Danish country inns make a speciality of serving meals put together from the pick of their local produce.

Plaice fresh from the sea, pan-fried in butter is brought to the table with long thin, freshly dug up "asparagus" potatoes and parsley sauce. Lean pork from free-range pigs is served with a compote of juicy apples. And, if you are lucky, the inn's strawberry bed will come up with a dessert.