From August 15 to 24, Copenhagen will host its annual food festival, Copenhagen Cooking, featuring over 100 events across the city. The program includes food experiences for a wide audience, ranging from competitions and long-table dinners to cooking classes and pop-up restaurants.
The festival’s friendship region this year is Provence. According to festival director Katja Seerup Clausen, this theme will be reflected in several events related to French cuisine, including a ratatouille competition, dinners with traditional French dishes at the Glyptotek, and a pétanque tournament with food prizes.
Another focal point for the festival is the onion, described by Clausen as an often overlooked ingredient. The onion will be featured in a series of dinners at locations including Bispebjerg Hospital and Lunas Køkken. Organic onions will also be distributed free at the festival site for visitors to use at home.
In addition to these themes, Copenhagen Cooking will hold long-table dinners at new locations. Notable events include a dinner in the middle of Kongens Nytorv arranged by Eva Hurtigkarl, Royal Copenhagen, and Magasin, as well as sushi classes and dinners on a rooftop terrace above Frederiksberg Centret hosted by Sushi Lovers.
Traditional events such as Frederiksberg Høstfest and Smørrebrødets Dag will also take place. For Smørrebrødets Dag, the format has changed: fixed seating and menus have been removed, allowing guests to explore individual restaurant offerings.
Many events at the festival site in Kødbyen are free to attend. More information and tickets can be found at www.copenhagencooking.dk.
Copenhagen Cooking is supported by Copenhagen Municipality, Frederiksberg Municipality, and Nørrebro Bryghus.
