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Copenhagen’s new food market opens

With the opening of yet another food market in Copenhagen this weekend, the city is strengthening its brand as the gastro capital of Scandinavia. This time everyone should be able to afford it.

Published: 3 April 2015 13:11 CEST
Copenhagen’s new food market opens
Copenhagen will now get yet another food market. "Kødbyen Mad & Marked" opens this weekend in the hip Meatpacking District in Vesterbro. Photo: Kødbyen Mad & Marked

Now it’s here: Copenhagen’s new food market in the hip Meatpacking District in Vesterbro. At the opening weekend, you can sample food from 62 stalls representing all corners of the world.

The new 1,400-square metre market “Kødbyen Mad & Marked” is located in one of the city’s hippest areas: Kødbyen in Vesterbro, where the parking lot at Flæsketorvet now has been converted into an open-air market.

It follows the success of Torvehallerne, which opened in September 2011 near Nørreport Station, and Copenhagen Street Food, which opened in April on Papirøen.

If you are in Copenhagen this weekend, you will be able to attend the grand opening on Saturday April 4th from 10-18:00 as well as on Sunday April 5th. For the rest of the summer, the market will be open every Saturday as well as the first Sunday of each month until September.

Fresh food and sharp prices

With all the different food offers in Copenhagen, which in many ways have popped up as a direct or indirect result of the city’s world-class restaurant Noma, one may wonder what is different this time?

There is a difference, however, the people behind Kødbyen Mad & Marked told Politiken. Keywords are fresh and affordable food – for everyone.

“The goal is to create a market that a single mother and a student will afford to visit every weekend,” Simon Bacon Kullegaard (28) told Politiken.

Kullegaard is one of the three founders of the market. The other two are his friends Christian Lundgaard Astorp (28) and Jacob Uhd Jepsen (42).

The new market will focus on “produces and food that you can feel, taste and smell,” according to its homepage. It will offer coffee, lunch and street food and fresh ingredients for your dinner at home.
Among the food the stalls offer are biodynamic meat, wine, eggs, sausages, bread … For a complete overview of this weekend’s stalls, visit the market’s homepage.

You can rent a stall for 625 or 750 Danish kroner.

Not Brick Lane or La Boqueria

For the past six months, the food-trio has visited food markets in London, Germany and the US and worked hard to persuade the municipality as well as food producers that this market is a good idea.
Although they have been inspired by markets elsewhere, however, they emphasise that this market will be one of a kind.

“One should not think that this is the Brick Lane Market or La Boqueria in Barcelona when visiting the market. One should think that this market has its own identity,” Kullegaard told Politiken.

Farmer’s Market in Denmark

The idea is to create something that resembled the Farmer’s Markets in the US and England. It has been difficult, however, to persuade the busy Danish farmers to set aside time and come to town to sell their products. The founders, however, are happy that they have succeeded in persuading quite a few to be part of the new market.
 

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FOOD AND DRINK

Five dishes that every newcomer to Denmark should try at least once

Denmark may have a stellar reputation as a world leader when it comes to fine dining, but it’s also home to plenty of hearty dishes. Here are a few you should try.

Published: 19 April 2024 17:30 CEST
Five dishes that every newcomer to Denmark should try at least once

With dozens of Michelin stars scattered across the country, world-famous restaurants like Noma and Geranium and Bocuse d’Or winning chefs, it’s not surprising Denmark is known as a gastronomical destination.

But that doesn’t mean there aren’t many simple, traditional meals that make up an important part of the culinary landscape.

Danish dishes often reflect the country’s agricultural roots, its heavy use of pork and fish and common “meat and two veg” style of meal composition.

Here are a few dishes that are time-honoured favourites in Denmark and, as well as tasting great, might tell you a bit about the Nordic nation’s past and present.

Frikadeller

Frikadeller is Denmark’s answer to Sweden’s köttbullar or meatballs, made famous worldwide by their presence in IKEA cantines.

The Danish version consists of ground meat – commonly pork – rolled into a ball with salt, egg and seasoning like thyme and cumin, fried on a pan. There are other variations and styles but this seems to be the most common.

Usually, the frikadeller are pressed flat to make them more cylindrical than ball-shaped.

They can be served with anything from a salad to pasta or a slice of rye bread, but seem most at home with boiled potatoes, gravy and some cabbage or beetroot.

Look out also for fiskefrikadeller – where the meatballs are made of fish.

Karrysild med æg

Curried herring with egg might sound like a potent mix of ingredients and it can be an acquired taste, but once you’ve got used to it you may join many Danes in favouring it as a rye bread topping on occasions like Easter lunches.

It’s easy to make – you chop up the herring (which can be bought in pre-marinated jars at supermarkets, if you prefer) and mix it with a creamy dressing consisting of mayonnaise, crème fraiche, curry seasoning and red onion.

Mix in some chopped boiled eggs or serve them alongside the curried herring for your finished article. If you want to add a fancy twist, include some chopped apple in the cream for a bit of extra crispness.

Curried herring with egg. Photo: Vibeke Toft/Ritzau Scanpix

Brændende kærlighed

Translating literally to “burning love”, brændende kærlighed is a classic Danish winter dish that will, as advertised, warm you up on cold nights.

It includes buttery mash potatoes and usually a side of pickled beetroot, but its crown it the topping: a hefty portion of chopped bacon, fried up with onions, pepper and sometimes a little chili.

Make sure the bacon is as crisp as possible.

READ ALSO: Five classic Danish cakes you need to try

Grønlangkål

Kål is the Danish word for cabbage. Grønlangkål or “green long cabbage” isn’t a type of cabbage in itself but a way of preparing and serving regular green cabbage, often at Christmas dinners or as a side with a pork-based main like glazed ham, the giant medister sausage or the aforementioned frikadeller meatballs.

Prepare by finely chopping the cabbage, mixing with cream, butter, sugar and muscat, and sautéing on a pain until it is soft.

Grønlangkål (top right of picture) with medister sausage and leverpostej (pate). Photo: Nils Lund Pedersen/NF/Ritzau Scanpix

READ ALSO: Påskefrokost: What are the essentials of a Danish Easter lunch?

Hotdog

Although it wasn’t invented in Denmark, the Danes have certainly made a version of the hotdog their own.

There are a few types which could be considered typically Danish, but the hotdog with rødpølse (“red sausage”), remoulade relish, pickled cucumber and dried fried onions is a classic and arguably the Scandinavian country’s signature street food.

You could also try a fransk hotdog or “French hotdog”, a somewhat blander affair in which the sausage is placed into a hollowed out miniature baguette, usually with ketchup or mayo.

Although fast food has diversified hugely since the hotdog’s arrival in Denmark over a hundred years ago, it is still as popular as ever – just ask the country’s police officers.

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