Denmark is fast becoming known as Scandinavia’s gourmet food capital. This is in part thanks to the wealth of natural raw ingredients that chefs and ordinary Danes can access around the country. Foraging for regional ingredients is more popular than ever and more and more restaurants are experimenting with new takes on traditional Danish recipes. Denmark can also boast a long tradition of producing world-class meat and diary products, thanks to generations of Danes who have worked hard to perfect the process of safe and sustainable food production in Denmark.
Tareq pays a visit to the western part of Denmark, where he explores the region called Midtjylland. Volcanoes and glaciers shaped this part of the country, leaving a giant fjord and pre-historic fossils in their wake. Farmers and food innovators work closely with nature to prepare food with the area’s plentiful herbs and award-winning seafood.
Tareq visits a salt maker using medieval techniques, an aquarium where he gets up close to the fish, and one of Denmark’s most beautiful towns.
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There are not many places like Tornedalen. A river has provided for locals, and the very fertile land has yielded amazing crops for centuries.
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Tareq finds a chef setting up a huge food village, sees forts left over from invaders, and learns about beer being recreated from 200 year old DNA.
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