Culture of Denmark - Danish Cuisine

Danish Cuisine

Perhaps the most typically Danish contribution to the meals of the day is the traditional lunch or smørrebrød consisting of open sandwiches, usually on thinly sliced rye bread. The meal usually begins with fish such as marinated herring, smoked eel, crab, or breaded plaice filets with remoulade and moves on with slices of roast pork or beef, frikadeller (meatballs), hams and liver paté. The sandwiches are richly garnished with onion rings, radish slices, cucumbers, tomato slices, parsely, remoulade and mayonnaise. The meal is often accompanied by beer, sometimes also by shots of ice-cold snaps or akvavit.

In the evening, hot meals are usually served. Traditional dishes include fried fish, roast pork with red cabbage (perhaps the national dish), pot-roasted chicken, or pork chops. Game is sometimes served in the autumn. Steaks are now becoming increasingly popular.

A popular traditional Danish dessert, especially around Christmas, consists of æbleskiver, rather like small pancake doughnuts which are fried in butter in a special pan and are served hot with jam and sugar. Traditionally, they were made with small pieces of apple in the middle which is why the are called æbleskiver, literally "apple slices".

In recent years, development of the New Danish cuisine based on the rediscovery of local ingredients presented in interesting new recipes has led to a significant number of new, highly acclaimed restaurants in Copenhagen and the provinces, several with Michelin stars. This in turn has led to new developments in food production with a series of new products based on organic farming.

Danes are known for enjoying an open-minded drinking culture. Buying alcohol is legal in shops at the age of 16, and in bars at 18. There is no minimum drinking age. However, teens are traditionally allowed to begin drinking after confirmation as 13- to 14-year-olds.