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| Restaurants
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Copenhagen has a wide selection of restaurants, especially for a fairly small city. There are over 2,000 restaurants, cafés and snackbars scattered through the city, with cuisines ranging from traditional Scandanavian to Japanese, Middle Eastern, French, and more. The variety of international cuisines and general high quality of the food has made Copenhagen the food capital of Scandanavia. The modern Danish cuisine uses local ingredients and many traditional recipes, but combines them with new flavours and lots of fresh produce. The famous Michelin guide has awarded several stars to the city’s restaurants, ranking Copenhagen seventh among the best cuisines of Europe. Many fine restaurants are clustered around Tivoli Gardens, the Rådhuspladsen or town square, Central Station, and the Nyhavn district. Prices in Tivoli are always somewhat higher than elsewhere in the city, but reservations are usually unnecessary. In general, the people who answer the phone at restaurants can speak English.
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| The Danish Cuisine
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The cuisine in Denmark is very similar to than of other Scandanavian countries, and is also closely related to the cuisine of northern Germany. Traditionally, Danish food is rich and comprised mainly of meat, fish and grains. The high fat content of much of the food is related to the country’s long, cold winters, and the emphasis on grains and meats comes out of the region’s geographical specialties. The traditional Danish ingredients include cereal products, dairy, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread, and are all foodstuffs that are produced locally. Old fashioned dishes tend to lack fresh fruits and vegetables, because the emphasis was on ingredients that could be preserved during long winters. For the same reason, many Danish dishes involve smoked or pickled ingredients. The modern Danish cuisine has updated many traditional dishes, however, making them more gourmet and palatable to a wider audience. These dishes tend to be lighter and more nutritious as well as more flavourful, and feature many more fresh fruits and vegetables. Danish food has also been influenced by international cuisines in the last century, primarily French, Asian and American.
One famous Danish specialty is smørrebrød, open sandwiches on rye bread with toppings such as smoked salmon, egg yolk, liver paste, sliced meat, cheese, and more. Other common dishes include boiled cod with mustard sauce and hard-boiled egg, roast duck and boiled potatoes, and goose or pork with apples, prunes, carmelized potatoes and gravy. Danish cuisine is also known for its desserts, and specialties include Danish pastry or wienerbrød, almond cake and æblekage, an dessert with apple preserves and fried breadcrumbs.
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