Nelle diverse regioni della Danimarca sopravvivono i piatti della farm or maritime tradition, come la omelette of Funen; la dried and smoked pork sausage of southern Jutland; il roll of eel typical of the Limfjord area. Famous, in Skagen, is the preparation of fish (usually sole or sand goby) with a side of 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 the quick preparations and the great importance of fresh seasonal products, such as fish and shellfish, vegetables, cured meats and organic dairy products, wild berries, mushrooms and aromatic herbs.
