Editing Denmark (section)

=== Cuisine ===
{{Main|Danish cuisine}}
{{See also|Faroese cuisine|Greenlandic cuisine}}
[[File:Smørrebrød-01.jpg|thumb|''Smørrebrød'', a variety of Danish open sandwiches piled high with delicacies]]

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 meat]]s, 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 Group|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]].<ref>{{cite web|title=new nordic recipes|url=http://denmark.dk/en/lifestyle/food-drink/new-nordic-recipes|publisher=Ministry of Foreign Affairs of Denmark|access-date=15 August 2016|archive-url=https://web.archive.org/web/20160807191139/http://denmark.dk/en/lifestyle/food-drink/new-nordic-recipes/|archive-date=7 August 2016|url-status=dead}}</ref> As a result of these developments, Denmark now has a considerable number of internationally acclaimed restaurants of which several have been awarded [[Michelin Guide|Michelin stars]]. This includes [[Geranium (restaurant)|Geranium]] and [[Noma (restaurant)|Noma]] in Copenhagen.