Food Travel Update speaks to pioneer of the Nordic culinary scene Adam Aamann.
What are your key principles when it comes to food?
For me it’s a combination of the ingredients and craftsmanship. You can’t have one without the other.
How does the Aamann brand reflect the food of the region?
Of course the smørrebrød that is the mainstay of our menu is a classic Danish staple here in Copenhagen. Wherever possible we use local ingredients. This includes free-range beef and pork from
local supplier Grambogaard, which is based on a small island near the city, and Icelandic salmon from ecologically sound producers.
How have you had to adapt your offer for the airport?
The menu at the airport has been carefully selected from the dishes we serve downtown. Offering a smaller selection means we can serve customers quickly, and are able to keep the standard, even though the environment is more challenging. More …