The world is your oyster at this year’s Copenhagen Cooking

Seafood fans should get ready for an avalanche of goodies

Lara Spirit

As expected, seafood is well represented at this year’s festival.

From an abundance of crayfish-related events – whether it’s with a Swedish twist or accompanied by live music – to a fusion of Copenhagen’s culinary forces with literature and architecture, there’s sure to be something here for all seafood enthusiasts.

A perfect balance between informative and unashamedly gluttonous, the range this year promises to do the global reputation held by Danish seafood proud.

Nordic Seafood Party
Aug 18-27, daily 17:00-21:00; Kayak Bar, Børskaj 12,Cph K; 195kr
Catch this spectacular selection of Nordic-inspired seafood each and every day of the festival. From the perfect vantage point of the Kayak Bar – looking out across the water as the sun sets over the city – you can sample some of the best staples from different corners of Scandinavia. They will be schnapps from Finland, shrimps from Greenland, marinated fish from Iceland and dried fish from Norway. This eclectic mix, and much more, has been prepared with particular attention to sustainability in the Scandinavian fishing industry.

Seafood platter at Nimb Brasserie
Aug 22-25, 12:00-15:30; Bernstorffsgade 5, Cph K; 535kr
Though one of the more expensive events at this years’ food festival, it promises to be equally as luxurious. Catering for lovers of everything from crab claws and langoustines to prawns and scallops, multiple servings at this buffet is sure to satisfy the most gluttonous of fish-enthusiasts. Nimb Brasserie is renowned for its twists on French favourites, and the event will focus on their fish specialities. If the food doesn’t speak for itself, the location amongst Tivoli’s grandeur should.

Know Your Oyster
Aug 19, 12:00-14:30; Torvenhallerne, Frederiksborggade 21, Cph K, 195kr
Set within the bustling walls of Torvenhallerne, oyster connoisseur Victor Monchamp will be at hand to quiz four experts on these mollusc delicacies about everything from opening the shell to what champagne to serve with the oyster when prepared. The event also promises an opportunity to cut one of the 12 oysters included in the price of the ticket under the careful instruction of a ‘professional oyster opener’. Joining Monachmp for a lunch of salty sensations will be chefs Jamie Lee (Fiskebaren), Jeppe Foldager (a silver medalist in the Bocuse d’or and the future head chef at the Niels- Nobis Hotel) and Mads Battefeld (Restaurant Hjemme).

Blend of Japan and Denmark
Aug 18, 19:00-21:00; Cisterne, Søndermarken, Frederiksberg; 250kr
This is fusion of architecture, literature, botany, travel and, of course, food – and surely one of the most fascinating events on the festival’s program. Starting with the novel ‘The Year of Spaghetti’ – Haruki Murakami’s tale of loneliness told through the routine of food – the event will discuss both this and other novels by Japanese authors that utilise the ascetics of food when constructing their own narratives. Surrounded by Sambuici’s large installation, the special climate of the underground Cisterns will play host to food as well as flora. Among those in attendance will be food and travel writer Katrine Klinken, who will be at hand to discuss the Japanese cuisine on offer, and Metter Holm, with whom she and Asger Rojle Christensen published ‘The Trip Goes to Japan’ this year.

Crayfish in the courtyard
Aug 25, 18:00-22:00; Zeleste, Store Strandstræde 6, Cph K; 350kr
This is a crayfish party with a Swedish twist. Crayfish and bread will be served with lemon and dill mayo, followed by traditional Swedish cheese pie, porcini and a glass of the year’s festival brew, Nordic Jam. The festivities will take place within Zeleste’s stunning 17th century courtyard, where there promises to be singing and dancing too.

Crayfish at Torvenhallerne
Aug 26, 12:00-21:00; Torvehallerne, Frederiksborggade 21, Cph K; 175kr
You can find Hav2Go on any normal day in Copenhagen’s most reputed food market, but Sisse & Co promise far more from their collaboration with the festival. Large and long tables will be decorated and filled with fresh crayfish served from the cooking pots outside. This is perfect feasting for an August afternoon.

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