Greetings From Copenhagen

For this episode of Greetings From, we travelled north to explore the people, places and ideas behind New Nordic cuisine. Not just in restaurants, but in the soil, the process, the street, the city and the land around it.

The story starts just outside Copenhagen, on a farm where vegetables, herbs, flowers and grain grow from living soil. Together with Murray from MURI, we discover how flavour can start long before it reaches the glass. Pumpkins, herbs, fermentation and time all become part of something new.

Back in the city, MURI shows a different way of thinking about drinks. Not alcohol-free wine, but something of its own. Built through botanicals, fruits, vegetables and fermentations that are defined by flavour, not by what they lack.

At Harry’s Place, Copenhagen becomes simple again. A warm sausage, a soft bun, a secret sauce and food that does not need to explain itself. At Wasted, leftover bread is turned into pasta, proving that waste can become the start of something new.

From Bæst and Mirabelle to the landscape outside the city, Copenhagen keeps coming back to the same idea: honesty, attention and respect for origin.

Good food does not have to be complicated. But it does have to mean something.

This is Greetings From Copenhagen.