Portal:Denmark/Selected article/22

Danish cuisine (Danish: Dansk køkken), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) or kogt torsk (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters although imported wine is now gaining popularity.

Danish chefs, inspired by continental practices, have in recent years developed an innovative series of gourmet dishes based on high-quality local produce. As a result, Copenhagen and the provinces now have a considerable number of highly acclaimed restaurants, of which several have been awarded Michelin stars.