Copenhagen cuisine

At Kodbyens Fiskebar, North Sea brill and Limfjord oysters are rolled in celeriac, with radishes, sorrel, beets, flowers and tarragon. The restaurant focuses on local seafood such as Danish oysters.
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( Betty Hallock / Los Angeles Times )

At Kodbyens Fiskebar, North Sea brill and Limfjord oysters are rolled in celeriac, with radishes, sorrel, beets, flowers and tarragon. The restaurant focuses on local seafood such as Danish oysters.

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