Copenhagen Cooking Festival Whips Up Notable Nordic Cuisine
Gastronomic street parties, urban garden adventures, and oyster cruises planned
The eighth annual Copenhagen Cooking Festival returns Aug. 24 to Sept. 2. The 10-day festival boasts more than 125 gastronomic experiences, including oyster cruises, chocolate lunches, Michelin cuisine at affordable prices, underwater guerrilla dining, and dinner at Copenhagen City Hall.
The Copenhagen Cooking Festival officially opens Aug. 24 at the Black Diamond, where Noma’s René Redzepi will receive an award from Lord Mayor Frank Jensen in recognition of his extraordinary culinary contribution to the city of Copenhagen. Gastronomic event managers are leading talks about culinary events and offering samplings of delights from Kødbyens Fiskebar, a fish bar located in the meat-packing district.
Festival highlights include Nordic Taste, a huge food-sampling event featuring Nordic restaurants and food producers along with a cake festival on Aug. 25 and 26 in Carlsberg, and a street event in Jægersborggade, where the street’s restaurants and shops — including the Michelin-starred restaurant Relæ, Manfreds & Vin, GRØD, Karamelleriet and Griseriet — will take to the street to serve samples from their raw ingredient creations on Aug. 29.
Festival-goers can also learn about urban gardens, the latest developments in Nordic raw ingredients, and how to make the world’s best Indian curry dish as part of the festival.
One of Copenhagen Cooking’s most popular events is Taste of Copenhagen, where Copenhagen’s restaurants offer a menu at discount prices. The Michelin-starred restaurants taking part are Noma, AOC, Kiin Kiin, Kokkeriet and Søllerød Kro. Tickets for these dinners go on sale Aug. 8.
During the final weekend of Copenhagen Cooking on Sept. 1 and 2, visitors can also taste food from around the world, when Rantzausgade is transformed into a giant street kitchen. On the final day, guests can also make smørrebrød, open-faced sandwiches, at the smørrebrød workshop at the Black Diamond with the help of some of the country’s best chefs, including Thomas Herman, Mette Martinussen, Jakob Mielcke, Claus Henriksen, and Adam Aamann, who have created their own smørrebrød interpretations for the event.
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