The eighth installment of Copenhagen Cooking, from 24 August to 2 September, will be a special celebration of the Nordic culinary heritage which, these days, has helped to make Copenhagen one of the world's most exciting gastronomic destinations.
Salty ocean weeds and Nordic specialties
Among the festival's many events will be ’Nordic Taste’, in which a number of top restaurants from, primarily, the Øresund Region, will offer samples of their signature dishes. This year, the event will take place in the beautiful surroundings of the Carlsberg brewery.
Sea salt and seaweed are just a couple of the Nordic ingredients you can get to know better during the festival. They are a couple of the flavours you can taste in Copenhagen Cooking's own festival beer, 'Salty Ocean Weed'. The beer is brewed by the internationally renowned Mikkeller Brewery; it will be on sale at the Mikkeller bar during the festival, as well as at many of the events.
Another big event will be a ‘street party’ in one of the hottest streets in Copenhagen - Jægersborggade (Jægersborgstreet) where the newly awarded Michelin restaurant ‘Relæ’ is situated. Relæ, which also entered the top 100 on the world’s best restaurant list this year, will be serving tastings at street level, as will many of the other excellent restaurants, coffee brewers and ecological producers.
Michlin restaurants at budget prices
The many events included under the Copenhagen Cooking umbrella will be divided into different categories, including 'Culinary Adventures', 'Fine Dining', 'Health and Climate', and 'The Bounty of the Sea'. 'Health and Climate' will, for example, feature tours of Copenhagen's urban gardens, while under the heading 'Fine Dining' you will find events like the popular 'Taste of Copenhagen', where Michelin restaurants offer gastronomic experiences for low prices.
This year will also feature renowned ‘open sandwich’ (smørrebrød) chef Adam Aamann and fellow chefs when they orchestrate an ‘open sandwich work shop’ at the beautiful Black Diamond - The Royal Library in Copenhagen.
This year's Copenhagen Cooking press photograph was taken by Stine Heilmann. It shows a 'merman' on his way up through the Øresund, and refers to the Nordic kitchen's principles of healthiness and use of seasonal ingredients - it hints at the seafood experiences to be had at the festival and the idea of the sea as Copenhagen's front garden.
Download the photo in high resolution here: www.copenhagencooking.com
The programme for Copenhagen Cooking will be available during June at: www.copenhagencooking.com
Copenhagen Cooking is arranged by Wonderful Copenhagen and a selection of the city's culinary stakeholders, with support from the European Fund for Regional Development.
Frederikke Møller Kristiansen, press officer
Telephone: +45 33 55 74 32, mobile: +45 40 19 38 47 email: email@example.com
Maria Bech Kristensen, festival director
Telephone: +45 33 55 74 57, email: firstname.lastname@example.org