Wild oysters, sea buckthorn & cardamom bread: Danish-style outdoor cooking

In Denmark, eating outdoors is about much more than just eating - it's a ritual that deepens the connection to the environment and the history of the country. In our search, we've discovered delicious ingredients that come straight from the Danish Hinterland and are ideal for your campfire or camp kitchen. Here are our suggestions - we're already hungry for them:

Today, oysters are often associated with fancy restaurants and expensive champagne, but Danes have actually had oysters on the menu since the Stone Age. The nutritious and tasty delicacy was clearly a big hit early on: archaeologists have found oyster shells in several settlements that can be dated back to around 4000 B.C. (!) The Danish coast is rich in fresh seafood, including wild oysters that can be picked directly from the rocks. Go on a real oyster safari! Oysters-what? That's right, safaris are a little different in Denmark: instead of looking for the Big 5, you go in search of slightly smaller sea creatures. The oyster safaris are usually led by knowledgeable nature guides who know all the tricks and tips for a successful tour. On the South Danish North Sea, there are oyster safaris from the islands of Fanø and Rømø, among others, but you can also go oyster hunting in waders on the Limfjord. 

Tip: For an unforgettable taste experience, they are best enjoyed grilled over an open flame with a squeeze of lemon!

Cardamom is a very popular spice in Denmark - often used for small sweet cardamom buns. But a pinch of cardamom also adds a whole new flavor to stick bread. To reduce the amount of washing up in the camp kitchen, it is best to prepare the dough at home, wrap it up and shape it into deliciously fragrant bread over a campfire. 

Tip: Refine the cardamom bread with butter or cheese for a savory note or with honey for a sweet version.

Sea buckthorn is one of Denmark's superfruits, rich in vitamins and antioxidants. Traditionally, the bright orange berries are collected to make refreshing juices, jams or even desserts such as sea buckthorn cake. Sea buckthorn blossoms in March and April, and over the course of the summer the fruits form, which are bright yellow or reddish orange when ripe and can be harvested in late summer and fall. Sea buckthorn grows naturally on barren and often calcareous soils on coastal embankments where most other plants do not thrive. 

Tip: A few of the small fruits are enough for many dishes, such as salads, where they can replace lemon or other citrus fruits - or you can scald the sea buckthorn briefly with hot water for a tea.

Lead image: Richard Clark