What a weekend! I’ve been battling with a smoking issue in my flat where smoke from a downstairs convenience store seems to be filtering into my unit through an unidentified hole. We had a carpenter come twice to seal our baseboards and I think the problem has now been solved. To celebrate, my husband and I spent the afternoon hanging pictures on the wall. We were sitting on the fence over finishing our decor due to the possibility of having to move. We also took our first outing outside of Copenhagen- a visit to the Louisiana museum of art- (another post will follow with pictures later this week).
I am finally getting around to posting pictures from my Grod taste test. The week before last, Lasse Andersen’s Grød, the all-day, sweet-savoury-porridge-only Nørrebro hotspot opened a second location in Torvehallerne market. Grød is a special dining concept unique to Copenhagen. It was started in 2011 as a porridge only establishment and has since developed a loyal following of porridge-heads in CPH (I am now one of them!).
Porridge in Copenhagen is not your standard flavourless mushy oat gruel. Of course you can find oatmeal in Copenhagen but here, porridge is typically dolled up and has been elevated to a respectable dish of admiration. In fact, porridge is taken so seriously there was a city wide Grød competition in February where 23 of Copenhagen’s chefs battled it out for the title of best porridge in the city.
As I alluded to earlier, oats are not the star attraction in porridge as you might find in North America. Here, many other grains are thrown into the mix such as barley, rye, and spelt. Porridge toppings are equally as important as the base grain. It is not surprising to add a dollop of Icelandic (or Danish) skyr, or some cream, whipped flavoured butter, chopped nuts, sliced fruit, liquorice powder and I am sure chocolate is also an option on some menus. Porridge is a creative pursuit, which makes ordering it and tasting it around the city an adventure and a delight.
When I visited the new location in Torvehallerne market, I ordered a spelt based grød (porridge), with bananas, chopped nuts and liquorice sugar powder as a topping.
It was a little bowlful of heaven. The texture was just right. This one take-away cup contained a creamy spelt porridge, crunchy nuts, sweet banana and melty liquorice sugar powder (not overpowering at all). I was a bit hesitant to select that particular concoction because my love affair with liquorice has not developed to the Danish level of appreciation. Together with the other ingredients it just worked.
I look forward to returning to the Torevehallerne location to sample more of Grød’s grød. They also have savoury options that resemble more of a risotto than a breakfast porridge.
If you find yourself en route to Copenhagen, a stop at either of Grød’s locations is a must.
No one does porridge like the Danes.