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Nordic Four Seasons cooking class

When the season leads and flavour follows

Nordic Four Seasons at Kromans is a cooking class for groups who want to let the seasons guide the menu. Spring, summer, autumn and winter each bring their own ingredients and rhythm, from tender vegetables, herbs and fish to game, roots, cabbage, berries and slow-cooked winter depth.

It suits companies, teams and private groups who want to explore Nordic gastronomy without turning the evening into a quiet meditation on the forest floor. Here you will find nature, craft, tasting and shared cooking in Copenhagen, with Kromans’ hospitality, music in the room and professional skill you can taste in the sauce rather than merely hear described.

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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 Nordic Four Seasons cooking classes

Choose the season that suits your evening. The menus follow the year through fish, shellfish, vegetables, game, berries, cabbage and roots. Nordic food with room to change its clothes.

Spring

March – April – May
  • Home-smoked baby potatoes with mayonnaise, radishes and cress – served as a snack
  • Smoked Fanø salmon made from Norwegian salmon, with Funen smoked cheese cream and chives
  • Crisp cabbage salad with langoustine, green beans, sugar snap peas, herbs and grains
  • Veal fricassee with root vegetables and spring vegetables, served with rustic mashed potatoes, dried lingonberries, parsley and melted butter
  • Danish red berry compote with cream, ‘koldskål’ ice cream and caramelised white chocolate

Price per person DKK 1,355 excl. VAT

Drinks included

Summer

June – July – August
  • ‘Gode råd’ wafers with sea trout roe cream, onion and dill
  • Butter board with herbs and berries, served with homemade crispbread
  • Danish salmon baked with dried lingonberries and dill, served with baby potatoes with lovage butter and baby onions cooked sous vide
  • Homemade wafer cones with blackcurrant whipped cream and chocolate, plus vanilla parfait with blackcurrant coulis and toasted almond flakes

Price per person DKK 1,355 excl. VAT

Drinks included

Autumn

September – October – November
  • Green pea soup with fried bacon
  • Creamy pearl barley with roast pheasant or wild duck and crisp-fried oyster mushrooms
  • Game stew with potato roulade, spinach ‘en branche’ and redcurrants
  • 5) Trifle with mixed berries, vanilla custard and whipped cream

Price per person DKK 1,375 excl. VAT

Drinks included

Winter

December – January – February
  • Carrot soup with scallops
  • Roasted Jerusalem artichokes with cream-steamed kale and toasted walnuts
  • Braised pork cheeks with root vegetables and rustic mashed potatoes with dried lingonberries, parsley and melted butter
  • Pancakes with ice cream and preserved blackcurrants, plus homemade vanilla parfait

Price per person DKK 1,375 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 Nordic Four Seasons gastronomy

Nordic gastronomy often lets nature and the season set the direction. New Nordic cooking values purity, freshness, simplicity, quality and the changing year. At Kromans it must still taste like food, not a press release from a moss-covered stone.

Spring brings out the light and tender ingredients: small potatoes, radishes, cress, smoked cheese, chives, green beans, sugar-snap peas and herbs. Freshness, smoke, gentle richness and a green crunch matter. The flavour should be light, but never thin.

Summer moves towards trout roe, dill, herbs, berries, salmon, new potatoes and blackcurrants. The Nordic kitchen travels through sea, fields, gardens and berry bushes. Butter is welcome, provided something fresh keeps it awake.

Autumn gains depth with pearl barley, pheasant or wild duck, oyster mushrooms, game stew, spinach and redcurrants. Woods, grain, mushrooms, darker sauces and warmth come into play. Richness, acidity, sweetness, bitterness and depth all need to work together.

Winter gathers the robust ingredients: carrots, scallops, Jerusalem artichokes, kale, walnuts, pork cheeks, roots and lingonberries. Baking, braising and cooking greens with cream add warmth and substance. You learn Nordic food by chopping, tasting, stirring, waiting and tasting again.

The culinary thread also runs through Nordic geography and nature: sea, smoke, berries, grain, woods, cabbage, roots and the turning seasons. This is not a lecture. At Kromans, cooking together makes people more curious about flavour, which is where good food has a chance to come together.

Explore Nordic cooking in greater depth

How spring, summer, autumn and winter change ingredients, techniques and flavour balance in Nordic cooking.
How smoke, berries and acidity give Nordic food freshness, edge and depth without weighing it down.
How robust ingredients and cooking methods carry the darker side of Nordic cooking.

FAQs about Nordic cooking classes

What is Nordic Four Seasons at Kromans?

It is a cooking class in Copenhagen where the menu follows spring, summer, autumn or winter.

Each season has its own ingredients, from tender vegetables and herbs to game, roots, cabbage, berries and braised winter dishes.

Who is the seasonal Nordic class for?

It suits companies, teams and private groups who want to cook together with a focus on Nordic ingredients, nature and seasonality.

It combines craft, flavour and shared kitchen energy without requiring anyone to quote a manifesto.

Do we need cooking experience?

No. You only need a willingness to take part.

The chef guides you, and you learn by using your hands, senses and palate.

What will we learn about Nordic gastronomy?

You will explore seasonal ingredients, cooking methods, balance and flavour.

Depending on the menu, that may include smoke, acidity, herbs, berries, cabbage, roots, fish, game or braising.

Where does the class take place?

At Kromans in Copenhagen, where cooking, hospitality and the shared meal belong to the same evening.

The setting gives groups professional guidance, good energy and room for both culinary learning and informal kitchen music.

Why do the four seasons matter in Nordic food?

They influence ingredients, flavour, technique and the mood of a dish.

Spring is lighter and greener, summer brighter and full of herbs and berries, autumn deeper and closer to the woods, while winter calls for warmth, roots, cabbage and braised dishes.