What is in season in Copenhagen. and what to order when the market changes.

Spring

  • Lammefjord asparagus: White and green asparagus from the Lammefjord polder west of Copenhagen runs late April through mid-June. Look for it at Torvehallerne and on Geranium's spring menu.
  • Danish strawberries: Tiny, intensely sweet Danish strawberries from southern Zealand arrive in late May and last through mid-July. The Hellebæk and Mårum patches supply the city's bakeries and markets.
  • Ramsløg (wild garlic): Wild garlic from the beech forests around North Zealand runs April to mid-May. Most Copenhagen tasting kitchens fold it into spring courses; the flowers turn up on smørrebrød.

Summer

  • Nordsø crab: North Sea brown crab is at peak from June to August. Schønnemann and Selma serve it on smørrebrød with mayonnaise and dill, and the Limfjord oyster stalls switch to crab in summer.
  • Hindbær (raspberries): Danish raspberries peak July to early September and anchor the year's hindbærsnitter at every bakery. Hart Bageri, Juno and Andersen & Maillard all bake the classic.
  • Stenbider rogn (lumpfish roe): Stenbiderrogn from Danish waters runs late summer through autumn and tops the seasonal smørrebrød with sour cream and chives. The lunch counters add it as soon as the catch lands.

Autumn

  • Limfjord oysters: Pacific and European flat oysters from the Limfjord on Jutland's north coast peak September through March. Torvehallerne's fishmongers shuck them at the counter and the wine bars pour Muscadet alongside.
  • Game from Zealand: Roe deer, wild boar and pheasant from Zealand's estates anchor autumn menus from late September. Restaurant Pluto, Kadeau and Marchal all rotate game dishes in October and November.
  • Kantareller (chanterelles): Danish chanterelles from the forests of North Zealand run August to October. Most tasting kitchens fold them into vegetarian courses and the bistros serve them on toast.

Winter

  • Flæskesteg: Roast pork with crackling, juniper-rubbed and slow-roasted, is the Christmas centrepiece across Copenhagen. Schønnemann and Aamanns serve it on rye for lunch through December and January.
  • Æbleskiver: Round filled pancake-balls dusted with sugar and served with glühwein, æbleskiver mark December across Copenhagen's Christmas markets. The Tivoli Gardens stalls and Reffen's winter weekends are the main vendors.
  • Stegt flæsk med persillesovs: Fried pork belly with parsley sauce and boiled potatoes, voted Denmark's national dish in 2014, anchors winter lunch menus. Restaurant Schønnemann and Aamanns both serve the canonical version.

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Copenhagen: Modern City Food Tour★ 4.8 (15)

Guided tour · 4 hours

Copenhagen: Modern City Food Tour

Join a local guide on a food tour of Copenhagen and discover the city's culinary treasures. Sample 8 Danish delicacies, including smørrebrød and pastries, and learn ab...

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