New Nordic Cuisine

New Nordic Cuisine was propelled and inspired by new ideas introduced in a manifesto written by food activist and entrepreneur Claus Meyer and a number of Scandinavian chefs in 2004 in Copenhagen.

[1] The evolving cuisine has sought to take advantage of the possibilities inherent in traditional Scandinavian recipes for seafood and meat dishes, building on the utilization of local products whilst reviving and adapting on some of the older techniques, for example, those for marinating, smoking and salting.

Products such as rapeseed, oats, cheeses and older varieties of apples and pears are now being prepared with greater attention to safeguarding their natural flavours.

[7] Among those who have adopted the new approach to cooking are Ti Trin Ned in Fredericia, Geranium in Copenhagen, Maaemo in Oslo and former Restaurant Malling & Schmidt in Aarhus.

[2] Magnus Nilsson's small restaurant Fäviken in rural Sweden closed in 2019 but has been very influential in developing and inventing New Nordic Cuisine.