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16 Roskilde Feeling



Back to the roots

In the middle of the festival dust, Danish food group Rødder offered a three-course menu made from ingredients from the local region Lolland-Falster in their pop-up restaurant.

Ann Kristine Eriksen Guest

Q: Why have you come to a food event at Roskilde Festival? A: »Sitting at a table and eating with a knife and fork is sorely needed. It’s not that I mind drunken baboons in tiger costumes, but it’s also nice to enjoy something delicious. Besides, I like the great focus on sustain­ ability and ecology at Roskilde, so I want to support that«.

Jakob Langberg Guest

words Sarah Schannong photos Martin Kurt Haglund


refectory table with a red and white checkered table cloth has been set, and around it are 60 festival goers in high spirits. They have all purchased tickets for ‘Smag på Lolland-Falster’ (a taste of Lolland-Falster), a food event offering a three-course luxury menu with local raw ingredients. Behind the whole thing is the group Embassy of Lolland-Falster and the food project Rødder (roots) consisting of Solfinn Danielsen, Martin Marko Hansen, and Esben Grundtvig. Once a month they open these pop-up restaurants, primarily in Copenhagen, but on this particular Friday the location is Roskilde Festival. »We use a lot of ingredients from Lolland-Falster in our cook­ ing, so it’s a natural collaboration for us to promote the region«, says Esben, and Martin Marko

Q: What do you think of this event? • Rødder is Esben Grundtvig, Martin Marko Hansen and Solfinn Danielsen.


A big part of the Rødder project is conveying a message of local farming, sustainability and good ingredients


adds: »A big part of the Rødder project is conveying a message of local farming, sustain­ability and good ingredients. Lolland-Falster is more than just the periphery of Denmark«. The ever present stench of urine that most festival goers have come to accept over the last couple of days has been replaced by a delicious scent of swine. That’s the main course. The starter is the local dish ‘mælkeærter’ (milk peas), and the dessert is the Danish classic ‘citronfromage’ (lemon mousse). »Even though it’s a refectory table on a field, it still feels very homey to us. We are used to pop-up restaurants, so we can do this anywhere. It’s great to be here, and it’s great to be able to offer people an alternative food experience,” Solfinn says about the project. //

A: »It’s absolutely fantastic. The ingredients are fresh, and it tastes damn good! I have never tried something like this before, although I have been at Roskilde many times. This is kind of a closed party; I like that«.

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