section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  The traditional cuisine of Denmark, like that of the other Nordic countries and of Northern Germany, consists mainly of meat, fish and potatoes. Danish dishes are highly seasonal, stemming from the country's agricultural past, its geography, and its climate of long, cold winters.
  
  The open sandwiches on rye bread, known as smørrebrød, can be considered a national speciality. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls of veal and pork) and hakkebøf (minced beef patties), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters.
  
  Since around 1970, chefs and restaurants across Denmark have introduced gourmet cooking, largely influenced by French cuisine. Also inspired by continental practices, Danish chefs have recently developed a new innovative cuisine and a series of gourmet dishes based on high-quality local produce known as New Danish cuisine. As a result of these developments, Denmark now has a considerable number of internationally acclaimed restaurants of which several have been awarded Michelin stars. This includes Geranium and Noma in Copenhagen.