Kitchens of the world - Scandinavia

Scandinavian cuisine has made great progress in recent years and proved to the world that they don't only eat fish up north, as many may think. Fish, meat, potatoes, vegetables and fruits are on the table. Like Scandinavian design, the diet also sticks to the basics - the basic ingredients are cereals such as rye and oats, seafood, meat and fruits such as mushrooms and blueberries. V Scandinavia the diet is generally a little saltier than elsewhere. The absence of light and the cold forced the Scandinavians to store food and prepare supplies sufficient for the cold and dark winter months. Scandinavian cuisine is otherwise simple and the Scandinavians call it peasant food. The rule there is "pick, serve and eat" - when you work with a quality ingredient, there is no need to turn it into something fancy.

Noma, the best restaurant for the second year

Copenhagen has as many as eight restaurants with a Michelin star, but only one is Nausea. The restaurant he runs René Redzepi, is a British magazine Restaurant chosen as the best in the world last year and this year, otherwise it has been ranked among the world's best restaurants since 2006. The name Noma comes from the words nordisc (Nordic) and mad (food) - together, it personifies Nordic food. Noma combines avant-garde culinary trends with a "back to the roots" philosophy. They serve local and seasonal ingredients, respect tradition and preserve natural, unprocessed ingredients. Most of the summer workday in Noma is spent hunting for ingredients and preparing stocks that are served in the winter. Four new dishes are prepared every month in Noma, the combinations of which sometimes sound quite bizarre, but in reality they are culinary excesses. Blueberries are combined with pickles, the crispy chicken skin is stuffed with smoked cheese and luskr and served with a thin rye cracker. At Noma, the guest is present during the preparation of the meal, which adds to the experience. So, for example, the guest is served with an hour and everything necessary to cook an egg for himself, while the purple carrot needs another half hour to be ready when it is served. At the moment, in Noma, they have, among other things, rock crab, caramelized sweet sardines and wild mushrooms on the menu. And even if it sounds so simple, they say that in Noma ordinary things take on new dimensions.

Popular meatballs

If you had to quickly divide the culinary characteristics of Denmark, Norway and Sweden, it would be almost impossible, because even within the countries, the cuisine varies by region. In general, Danish cuisine is famous for sandwiches, meatballs and sweet pastries, while beer and bitters are the most popular drinks. Norwegian food is based on game and fish, the most traditional dish being smoked salmon, which is usually served with scrambled eggs, sandwiches or mustard sauce. The Swedish diet is concentrated around dairy products, bread, berries, pork, beef and seafood. Potatoes and cereals are used a lot, and meatballs are also popular here.

Nordic diet

Scandinavian food is considered as healthy as Mediterranean food. Recently, the so-called has more and more defenders Nordic diet, which encourages the consumption of fiber, omega 3 fatty acids, antioxidants, proteins and fresh ingredients. Many Scandinavian chefs develop dishes containing venison as part of this diet; fish; lamb; vegetables that thrive in cold climates; berries and cereals. The Nordic diet differs from the Mediterranean diet in that it does not contain pasta and olive oil, instead of the latter they use canola oil. Instead of white meat, the Scandinavian diet is dominated by lean red meat, and from fruits, blueberries and cranberries. Considering that in Scandinavia they emphasize that it is necessary to eat locally, the question is whether the Scandinavian diet is really so suitable for practice all over the world. Anyway, when we're up there on the northern edge of Europe, anything other than local specialties should be out of the question.

www.noma.dk