More then twenty years ago fusion cuisine invaded Denmark. Recipes from Sweden to Sri Lanka were put in the same pan and served in a cocktail of elegant and exotic dishes. Lemon grass, root vegetables, honey, chilli, cinnamon, Lemon Sole and seaweed all complementing successfully - traditional cream sauces had to move over for fine stripes of jus and foam.
Another gastronomic trend is moving in at the speed of light. Some of today’s star chefs are looking back to their Scandinavian roots and letting old recipes and forgotten ingredients be part of an exiting new Nordic cuisine.


If you would like a full-on Nordic kitchen experience, Noma in Copenhagen is a must. Noma - voted world's best restaurant 2010 in the British Restaurant Magazine - is leading the way when it comes to the new trend.

Here you find the master chef and co-owner René Redzepi running the kitchen, who has experience from many gourmet restaurants abroad and whose skills made sure that Noma acquired one Michelin Star.

At Noma’s sun dried tomatoes and Parma ham have given way as winter food to seaweed from Iceland, deep-sea crayfish from The Faroe Islands, lamb and musk oxen from Greenland and spiced herbs from the Danish forests. Instead of Fromage Blanc, “sky”, an unchanged recipe from the days of the Vikings is used. And the much-used olive oil is substituted by good Danish rapeseed oil.

Like housewives in old Danish kitchens, the modern chefs smoke foods, preserve in salt, dry cure and bake the ingredients themselves. They all end up in dishes served in a refined way, like poached lobster in Mead and water cress and caramelized celeriac, which has become part of the new Danish cuisine.