How I travel (Part 2)

One of my big foci for travel is food. I think I started planning my Copenhagen eating 2 months in advance. (For a 24 hour trip.) While I am often not willing to pay money for souvenirs or museums, I am almost always willing to pay money for good food.

Actually, amusingly, absolutely none of my plans panned out, but I was thrilled with my decisions. The only food I think I haven’t been happy with on this trip was the night when I got cheap Tex-Mex in Estonia. Lesson learned.


Grilled pineapple and chicken “quesadilla” with cheese sauce and yogurt-esque guacamole.

But to give you an idea of how I eat while traveling, I’ve decided to share my last 24 hours (relative to when I’m writing) of food with you. Figuratively. I’ve been super geeky and taken pictures of everything I’ve eaten, so this should be pretty easy.

Lunch at Kanal Caffeen:


Smoked Salmon Smørbrød on white bread. (With cucumber, dill, asparagus, tomato, lettuce, and lemon)


Some kind of lamb Smørbrød on rye bread. (with cress, aspic?, onion, tomato, cucumber, and lettuce).

This lunch made me want to only eat smoked salmon smørbrød for the rest of my life. It was pretty spectacular. Sadly the lamb came out second and that was ehh, in comparison. BUT WOW. SMOKED SALMON SMØRBRØD I HEART YOU.

Snack at La Glace:


Hot chocolate (literally) with whipped cream and a variation on sachertorte.

The chocolate was amazing. Actually better without the cream than with…AND it came with two glasses worth in the pitcher. Sadly, the cake was super boozy. Like the whipped cream was probably not cream but booze. Is it possible that you can create whipped cream out of 100% booze? But the cherries and chocolate in the cake made me happy. And it was purdy.

Dinner at Paafuglen:


Fanta and a cheesy, spicy, salty, red pepper bread with Lurpak butter.


Gazpacho with chopped onions and green peppers and cream cheese?


Tagliatelle with shrimp, red pepper, onions, peas, and dill.

I ordered the “Summer Menu” because I wanted the tagliatelle, but I was not really that excited about the gazpacho. That said, the whole dinner was fantastic. Fan-freaking-tastic. And I got vegetables which I’d been short on since/in Germany.

Breakfast and snack from Lagkagehuset (and 7-11):


        Poppyseed bun with almond fililng. (Christiana store) And Skim Milk. (7-11)


Traditional Danish. (Christiana store)


Greek yogurt with rhubarb compote, berries, and granola. (Airport store)

This place is my new favortest bakery ever. My computer tells me that favortest is not a word, but I know it is, because this place is my favortest. First off, I worried that at 8am on a Saturday morning, they might be busy. I waited, maybe 3 minutes to be served? Second of all, they make delicious goodies. Bread, sandwiches, pastries, yogurty-goodness. All delicious. If they opened a franchise in Minneapolis, I would buy from it all the time. i would probably go broke. Come to think of it, that is a very bad idea.

4 Responses to How I travel (Part 2)

  1. Simon says:

    “Is it possible that you can create whipped cream out of 100% booze?” I LOL’d.

    These all look delicious (or at least fascinating), except for that jelly-like thing which I would approach with caution. I often try to eat more adventurous things when abroad, but I’m not as good at it as you are!

    • Reid says:

      My limit is roughly chicken feet – I’ve had them but they didn’t really seem like food. More like a collection of bone, tendons, and skin that happened to have a little flavor.

      • Katie says:

        Reid – Wow. I’m impressed. According to my uncle (an Italian-American, born and bred, who hangs out at the local Chinese grocery store) the best use for chicken feet is in soup. Apparently they make it gelatinous, which, as I read it sounds gross. Lucky for me, Scandinavia was not big on chicken feet this summer.

    • Katie says:

      You realize that my goal in writing is to make either you or Reid LOL? And you are a slightly easier target 🙂

      The jelly like thing was odd, but didn’t taste like much. It was more just an odd texture.

      I think I eat more adventurously than you normally, so it’s not that much harder when I’m abroad.

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