Food Scene

Copenhagen's culinary prowess is a byword these days. Once known for smørrebrød (open sandwiches) and frikadeller (meatballs), Denmark's capital was the leader in developing the New Nordic cuisine that wowed the whole world and further innovations are always on the go. Other countries have followed the lead, and exciting new restaurants now inhabit all the region's capitals, with more popping up like chanterelle mushrooms. The Nordic forage ethos, looking for naturally occurring local ingredients – including many not traditionally considered to be food – has had worldwide culinary influence.