Stine Heilmann, 2012. A ‘merman’ on his way up through the Øresund, and refers to the Nordic kitchen’s principles of healthiness and use of seasonal ingredients - it hints at the seafood experiences to be had at the festival and the idea of the sea as Copenhagen’s front garden
Living in Italy, I’ve been somewhat spoilt with the quantity and diversity that Italian cuisine gives to you. Everywhere around the world one can be exposed to Italian food in some shape and form – the good and the bad kind. It really goes to show how the culture of Italian food has managed to successfully penetrate itself on a global level. But now, I think it’s time for another cuisine to take centre stage - the Nordic food movement.
From the day my mother was feeding me mashed avocado when I was a baby, I became addicted to food – it’s part of me. Not just a fuel to live, but a lifestyle, and a philosophy if you like. My travels around the world have also increased my inquisitive instincts to discover new food delights. When you travel, food gives you an understanding or educative lesson of a country’s point of difference, a story to tell about its persona and culture. But what I’m saying here isn’t new. Going as far back to 4 BC, the ancient Greek poet Archestratus was already depicting in his poetry the luxury of gastronomia, or in other words, rules for the stomach.
When I visited Copenhagen back in June, I became very curious about the Nordic food culture. If anyone has visited Noma restaurant, ranked in 2012 as No.1 on San Pellegrino’s World Best 50 Restaurants, you know it’s time to pay serious attention to what’s going on in Nordic hemisphere. Noma’s menu is the perfect ‘manifesto’ of how it has embodied the principles of what is associated with Nordic food movement – purity, freshness, simplicity, using ingredients and produce that excel in the northern climates, landscapes and waters.
Anyone that happened to be in Copenhagen in the last two weeks of August would have experienced a serious immersion into gastronomic hedonism. The Copenhagen Cooking Food Festival, which has been taking place for the last eight years, celebrates Nordic culinary heritage and sustainable principles. Its mission overall is to spread awareness of Copenhagen as a world-class gastronomic destination through high-quality culinary events.
From Michelin dining, Nordic beer made with salty ocean weed, to smørrebrød (open-faced sandwiches), there isn’t a better place to be to indulge the taste buds than in this vibrant city.
Food tourism is definitely a growing interest and an indicator on how our lifestyles are changing as a form or status symbol and identity. With authenticity and experiences high on the agenda for travellers today, Copenhagen is a definite opportunity to exploit all of those culinary desires.
The renowned two Michelin star restaurant famous for its inventions and interpretations of Nordic cuisine, and placed in one of the most rustic and grand old warehouses on the waterfront of the Christianshavn.
The place to experience the Danish traditional smørrebrød (open-faced sandwiches) in modern form. With a recently-opened restaurant also in New York, the trend is starting to gain popularity beyond Nordic borders.
Mikkeller Brewery Bar
Mikkel Borg Bjergsø’s ambition was nothing less than to create the best beer bar in the world – a small, cool place for beer enthusiasts as well as novices to enjoy top quality micro brewed beer from Mikkeller and other innovative breweries from around the world.
Momondo + noma guide book
For other authentic food recommendations, read the the trusted pocket guide of Copenhagen, beautifully put together by the staff at Noma restaurant in collaboration with travel site Momondo.
This post is a submission to be part of Team Florens, where themes including agriculture and food tourism as a driver for economic development, will be discussed and debated during the Florens 2012 event.