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Danish – Classic & Modern cooking class

Butter, seasonality and new techniques without losing touch with the ground

A Danish cooking class at Kromans is for groups who want to explore both the familiar and the more modern sides of Danish cooking. Fish, shellfish, beef, game, veal, butter, acidity, sauces and seasonal vegetables come together in an evening where flavour takes centre stage — without anyone needing to sit up unnecessarily straight.

It suits companies, teams and private groups who want to cook together in Copenhagen with craft in their hands and a little music in the background. You taste, adjust, talk and learn as you go, discovering that Danish food can be classic, modern and just a little cheeky around the edges.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our classic and modern Danish cooking classes

Choose the Danish menu that suits your evening. There is classic depth, modern lift, fish, shellfish, sauce, seasonality and dessert with proper foundations. Danish food, certainly — but never without a pulse.

Classic Danish Gastronomy

  • Steamed halibut with white asparagus and classic hollandaise.
  • Danish beef sirloin with red wine jus, mushrooms and seasonal vegetables.
  • Chocolate cake with coffee cream and whipped cream, served with vanilla parfait and blackberry coulis.

Price per person: DKK 1,325 excl. VAT

Incl. beverages

Modern Danish Gastronomy #1

We donate 20% of net revenue to organisations supporting Ukraine. Proof of the donation will be sent directly to you by the organisation.
  • Scampi ‘burger’ with scampi mayonnaise and cocktail sauce
  • Monkfish crépinette with truffle omelette and poached oyster
  • Guinea fowl or pheasant – sous vide – with raspberry-infused pearl onions and green asparagus
  • Almond and marzipan cake with seasonal fruit, dark chocolate parfait and rosemary oil

Price per person DKK 1,495 excl. VAT

Drinks included

Modern Danish Gastronomy #2

We donate 20% of net revenue to organisations supporting Ukraine. Proof of the donation will be sent directly to you by the organisation.
  • Lightly cured scallops with butter-steamed celeriac, Jerusalem artichokes and carrot jus
  • Grilled langoustine with tempura vegetables
  • Fillet of veal with mushrooms, cabbage and lobes-coves, with cured veal breast
  • Dark chocolate parfait with white chocolate pieces and pistachios, plus almond and marzipan cake with fresh berries

Price per person DKK 1,495 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about classic and modern Danish gastronomy

Danish gastronomy at Kromans is not nostalgia on demand. It is about taking familiar ingredients seriously: fish, asparagus, beef, mushrooms, cabbage, root vegetables, butter, sauce, berries, chocolate and the small points of balance that decide whether a dish is merely finished or genuinely tastes good.

In the classic menu, the depth comes from halibut, hollandaise, ribeye and red wine jus. It requires a calm hand and attention to richness, acidity, heat and timing. Hollandaise may be rich, but it should not settle over the fish like a duvet. A jus needs depth, but also nerve. Bang — that is where Danish food begins to wake up.

The modern Danish menus work more freely with techniques and ingredients: curing, sous vide, crépinette, tempura, truffle, oysters, langoustine, veal, cabbage and berries. The cooking remains grounded in Danish traditions, but there is more play in the techniques. You taste, adjust and discover how acidity, richness, crispness and sweetness can make the menu sharper.

At Kromans, the craft is not delivered with a pointer. It lives in the work around the tables, the conversation with the chef and the small decisions made along the way. When the atmosphere is good, people become braver with flavour. Danish food benefits from courage — even when it arrives with whipped cream.

Explore Danish cooking in greater depth

An article about the building blocks of flavour in classic Danish gastronomy and why balance matters more than weight alone.
An article about how curing, sous vide, tempura and new ways of serving can lift Danish ingredients without making the food feel unfamiliar.
An article about the role of seasonality in Danish cooking and how the character of the ingredients guides menu, technique and flavour.

FAQs about classic and modern Danish cooking classes

What is a Danish cooking class at Kromans?

A Danish cooking class at Kromans is a sociable food experience in Copenhagen where you prepare classic or modern Danish menus together with professional guidance.

It is not a dry classroom evening. You work directly with the ingredients, taste as you go and end at the table with a menu full of both craft and warmth.

Who is the classic and modern Danish theme suitable for?

The theme suits companies, teams and private groups looking for a Danish menu with both familiarity and a gastronomic lift.

It is a good choice if you want fish, meat, sauce, seasonality and dessert on the table, while still leaving room for laughter, music and the right kind of kitchen mess.

Do we need previous cooking experience?

No. The important thing is simply that you want to take part.

The chef guides you through the evening, and you learn in practice by chopping, frying, tasting, adjusting and asking questions when something proves a little awkward.

What do you learn in a Danish cooking class?

You particularly learn about ingredients, cooking, sauce, balance and flavour in both classic and modern Danish dishes.

It is not only about following a menu. It is about understanding what improves a dish: a little more acidity, depth or heat — not necessarily more fuss.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where cooking, hospitality and the atmosphere of the evening are all part of the experience.

The setting is designed for groups who want to cook together in a relaxed way with professional structure, good energy and room for both craft and company.

What is the difference between classic and modern Danish gastronomy?

Classic Danish gastronomy starts with familiar ingredients, sauces, seasonality and deep flavours. Modern Danish gastronomy works more freely with techniques, textures and new combinations.

At Kromans, both can be in play. What matters is that the food tastes good — not whether it is wearing a tie.