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Taste enthusiast? Life explorer? You’ve come to the right place. Let’s travel together through the culture of flavors and conviviality. Discover curiosities, learn about the most peculiar recipes and ingredients as well as the quintessentials. Be inspired by experiences of the finest taste experts.

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Taste Guides

A journey through local flavors

  • THE NOMA EFFECT

    People in Copenhagen talk about ‘before Noma’ and ‘after Noma’, and it’s impossible to overestimate the effect René Redzepi and his game-changing restaurant have had on his hometown. Noma was like an earthquake shaking the city out of its dull culinary conventions, attracting people to the city, and sending out a great ripple of talented chefs, sommeliers and front-of-housers to do their own thing. This legacy started when the first post-Noma generation headed out to open their own restaurants – Christian Puglisi and Kim Rosen at Relæ, and Søren Ledet at Geranium – and it exploded after Noma first hit the top spot on the World’s Best 50 Restaurants list in 2010. Redzepi showed his peers how to tear up the rulebook and find their own voices, as well as celebrating local traditions and conditions – what he calls time and place. He talks about being true to yourself, and this is the common thread that binds Noma alumni, irrespective of whether they’re running a high-end restaurant like Torsten Vildgaard at Studio, or selling tacos from an outdoor stand in the market like former pastry chef Rosio Sanchez.  Former Noma sous chef Puglisi, who has three restaurants and a bakery to his name, says there’s no point doing what everybody else does – you have to do something special, and you have to believe in it. This insight is being applied across the food spectrum, which means there are many ways to explore and experience the Noma effect. 

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Taste Inspirations

Secrets of taste

A stroll through the history of the most beloved ingredients

Like a meaty metaphor for the American Dream, this East Coast delicacy is a food forged from travel, adversity and collaboration between some of the world’s most diverse cultures. Being a country built by a hotchpotch of different nationalities, it is no secret that many of America’s most famous foods began life on the other side of the Atlantic.

The sandwich is all things to all people. From the doner kebab of Turkey to the vada pav of India, the Mexican cemita (made from a brioche-like egg and lard bun), to the commanding Portuguese Francesinha, a soggy meaty number smothered in cheese and egg and covered with a beer-and-whisky-based sauce. But it is the Danes who have turned a simple bread-based lunch into something of an art form.

 

Amidst the holm oak of the Dehesa, a scrubby pasture dotted with trees that runs along the Portuguese border in western Spain, large black pigs snuffle contentedly for fallen acorns. It is here that one of Spain’s greatest and most expensive foodstuffs begins its life: jamón Ibérico de bellota (Iberian acorn ham).

 

In 1857, or so the story goes, a young butcher by the name of Sepp Moser was making sausages at the Zum ewigen Licht restaurant in the Bavarian city of Munich. In the dining room was a table of hungry customers who were becoming gradually more impatient for their food. Then disaster struck: Moser ran out of the thick sausage skin he needed to complete the order.

 

Taste Origins

Tales from Taste lovers

Once Upon a Bite

Hans Christian Andersen: The Princess & the Pea

One of the greatest words in the Danish language has to be “hygge”. Danish cookery writer Kirstin Uhrenholdt describes it as “a better, even more embracing word than ‘cosy’.

Hans Christian Andersen

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