Denmark has always been the place for Vikings, Lego and good pork, but in the last decade its capital has also become well-regarded as a hub of some of the best restaurants in the world. Not so long ago I was able to spend six months there, working in a few of the restaurants and absorbing the food culture.
The first thing that strikes you is the abundance of good produce, especially in summer. The Danes eat really well and sensibly - fruit and vegetables are at the forefront, treated with respect and their flavour kept fresh. It always amazed me how much grows wild; taking a walk in the countryside we would uncover wild strawberries and blueberries, aromatic herbs and roses. Towards the end of summer, mushrooms seem to grow everywhere from the dewy carpets of bright green moss which cover every forest floor.
In the central city the only way to get around has to be by bicycle. There's something special about seeing the city by joining the cycleways which wind through green belts and across the waterways.
Aside from the world-class, locally focused restaurants, I was drawn to the casual eating at the bistros and bakeries. Amazing bread and pastries are readily available along with my personal favourite, Danish rye bread or "rugbrod". Slice it chunky and pile on the butter and jam.
