In the different regions of Denmark, dishes from the peasant or maritime tradition survive, such as the Fyn omelette; the dried and smoked pork sausage from southern Jutland; the roll of eel typical of the Limfjord area. Famous, in Skagen, is the preparation of fish (usually sole or sea sparrow) accompanied by lingonberries, a side dish invented by the fishermen themselves to make up for the lack of potatoes due to the sandy nature of the soil.
In Danish restaurants, even the most prestigious ones, inspiration is taken from international cuisine without forgetting Scandinavian roots, which, especially in recent years, have seen a great revival. The symbol of this trend is fresh, made-to-order preparations and the great importance of fresh seasonal products such as fish and shellfish, vegetables, cold cuts and organic dairy products, wild berries, mushrooms, and aromatic herbs.
