The delicious North Jutland specialties are based on traditional regional dishes and recipes handed down through generations – garnished with North Jutland nature, culture and history! Such is the gastronomy which you will have rich opportunity to explore in the North Jutland region.
Common mussel, crab's claw, herring, Norwegian lobster and a wealth of other specialties are harvested from the seas surrounding North Jutland. In this region, nature was always on the menu; and all North Jutland abounds with the most delicious fresh produce. You have access to taste all the local specialties and attend a number of food festivals where samples are available at reasonable prices – let yourself be overwhelmed by the pride and joy of the region’s fabulous larder borne in upon you. All year round, North Jutland celebrates nature’s treasure trove through a diversity of festive and delightful events – we particularly recommend the four ‘taste-day’ festivals, SmageDage-festivals:
Denmark, and North Jutland in particular, has a long and tradition-rich history in matters of producing spicy and tasty aquavit and bitters, kryddersnapse and bjesk. The North Jutland nature is especially rich on interesting herbs and plants to leave their marks on the small and life-giving drink of aquavit. This could e.g. be bog myrtle, angelica or wild herbs in general. North Jutland has it all; just go out in the nature and find the plants yourself – you’ll then have the ingredients for making your very own morning bitters kryddersnaps.
The fashion of today’s cuisine is to cook all food from scratch and, hence, edible mushrooms constitute a delicious delicacy. Therefore, to go mushrooming, by participating in a mushroom-gathering trip in North Jutland, is more than just a wonderful social occasion, it is also a fine way of finding delicious produce to be served at your table.
The North Jutland woodland floors provide e.g. chanterelle, King Bolete mushroom, and common mushroom. It is, however, of importance that, before gathering mushrooms, you gather knowledge about which type of mushroom is edible and which to leave.
Beer is popular as never before. Wherever you turn, a micro-brewery will have sprouted up. We can buy exciting beer from all over the world at any well-stocked supermarket. Cookery books focused on recipes with beer are published. The latter years have witnessed a number of micro-breweries emerging in the North Jutland region. They are breweries producing special beers where taste and experience go hand in hand. So, there is indeed lots of opportunity for going ’beer crawling’ through North Jutland.
In former times, beer was a natural element in the culinary culture – either as an ingredient in a substantial meal or as a means to get together with friends and family. This tradition has now returned.North Jutland has also jumped on the beer wagon, and the region is continuously striving to rediscover and develop its own interesting beer culture.
A micro brewery is a brewery applying craftsman traditions of brewing based on classic brewery skills. The micro-brewery trend took its beginning in Great Britain and USA as a response to the almost monopolizing status of the large breweries – a reaction to what is perceived as uniform taste. Certain micro breweries are even referred to as hand brewers – i.e. breweries where the brewing process is entirely a manual procedure.
On the small Danish islandof Læsø in Kattegat, the salt-making procedure follows the ancient techniques of the Middle Ages – by evaporation of saltwater in huge pans over open fire, also referred to as seething. The salty groundwater from the underground of the island is evaporated over open fire at 80º C until the large, luxuriant salt crystals form on the surface. This North Jutland specialty, Læsø salt, not only represents fantastic taste, it is also extremely decorative. Læsø Saltworks is open all year round, and there is no admission fee.
The airy peat moss of Store Vildmose north of Limfjorden is synonymous with the most ideal conditions for developing a fabulous potato taste and, at the same time, achieving the very unique firm consistency so typical for the Vildmose Potato.
The potatoes are available in all convenience stores but can also be bought directly from one of the many North Jutland farm shops, where – throughout the summer, you can buy newly dug-up potatoes directly from the grower. You get the best result from Vildmose Potatoes when you scrape them and gently boil them in salty water for approximately 10 minutes. Then serve them without further ado – with cold butter, fresh chives and a sprinkle of Læsø salt. This way, the taste is best complemented and accentuated.
When visiting North Jutland, you should treat yourself to a visit to one of the dairy shops. Here you will find a wide selection of heavenly delicacies. Cheeses with tastes which you had quite forgotten, freshly churned butter and ice cream made from real cream.
The products of the individual dairies each have their own characteristics, and the dairyman will only be too happy to tell you how his products have achieved such excellent taste, about the storing of the cheeses – in cellars, in subterranean caves – or perhaps in an abandoned west-coast bunker.
The dairy industry is a very ancient industry dating back thousands of years –for instance, the Bible mentions butter as well as cheese and milk. The royal house in Denmark also played a significant role in disseminating butter, thus Christian the Second wrote in his Book of the King that “hens should be prepared in butter”. On his many trips to the Netherlands, he discovered that they surpassed the Danes when it came to butter-making. He therefore invited Dutch farmers to Denmark, where they settled down on Amager from where they taught the noble skill – the so-called Dutchery – to the Danes.
Watching a sweet boiler at work is a fascinating thing. Handling the fluid sugar mixture takes a good constitution and controlled movement of the arm. This is a process shrouded in mystery, as – frequently – recipes, principles and methods are kept under wraps; and no sweet boiler will be persuaded to reveal his or her “secret recipes”.
Have you ever stopped to wonder what a great “piece of art” a boiled sweet can be? As many taste variations of boiled sweets, as many shapes and colors – as much variation in “artworks”.
North Jutland boasts a number of sweet boilers. There is opportunity for the entire family to experience sweet boilers in action – here you can see, smell and taste the outcome of the sweet boiler’s efforts. Back home, you can see whether you have picked up the skill and, provided you have the courage, perform the same trick in your own kitchen.
While in North Jutland, you should taste the 2013 best hamburger in Denmark. The burger is served at Restaurant Vestre Baadelaug on the harbor of Aalborg. Here, they are generous on the sauce, and we promise: It’s a fabulous steak!
Here you will find a list of the best places to eat during your stay in Denmark's northernmost region along with reviews from food critics and reviewers on TripAdvisor