Next Stop: Denmark

A well-known Danish quip states that the only time one is likely to find a Dane brandishing a knife is when he has a fork in the other hand. Generally speaking, good food, good company, wine, and comfortable furniture contribute to the feeling of Danish satisfaction.

Finding commonality in geography and long, cold winters, the cuisine of Denmark is similar to that in other Scandinavian countries, as well as that of northern Germany. Traditionally heavy and rich in fat, it consists mainly of carbohydrates, meat and fish. This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. Traditional food preparation processes favored in Denmark include smoking and pickling. Locally available food products form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread.

The Danish kolde bord (translated, the cold table) corresponds to its Swedish counterpart, the Smörgåsbord. It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style.


As a first course (or first visit to the buffet table) one will in all likelihood eat pickled herring (marinerede sild), or another herring dish. As a second course one will in all likelihood eat warm foods (lune retter) served on rye bread with accompaniments. Some typical warm foods would be:

Frikadeller -- Danish meatballs, the "national" dish
Chopped steak patty (Hakkebøf)
Danish sausage (Medisterpølse)
Parisian steak, (Pariserbøf)
Veal medallion (Kalvemedaljon)
Liver with sauteed mushrooms and onions (Dansk bøf med spejlæg og rugbrød)
Pork tenderloin (mørbradbøf) with sauteed onions and pickle slices (surt)


Beer (in particular the Danish brands— Tuborg, Carlsberg or Faxe) is the preferred beverage during this meal, especially with lune retter, and through the rest of the cold table meal. It is also quite acceptable to have another shot or two of the Akvavit ("the water of life") along the way. Children generally drink soft drinks.

Next comes a selection of cold cuts (pålæg) and salads, as might be found on prepared smørrebrød (open Danish sandwich). Finally one is served a variety of cheeses and fruit, along with crackers or white bread.