Hailed as the gastronomical capital of Scandinavia, Copenhagen’s culinary scene has become a prime attraction for local and international visitors.
As tourist numbers continue to rise in pace with the city’s ever-expanding foodie culture, businesses across Denmark’s top destination are constantly transforming their own offering in accordance to the latest culinary trends.
The ever-growing demand from Scandinavian, German, UK, and US markets, has ushered in an era of expansion across all segments, with tourism in the lead.
Industry professionals have agreed that times have been full of promise.
In fact, this year has been the busiest convention year Copenhagen has ever seen, welcoming more than 100,000 delegates to congresses such as Women Deliver, Sustainable Brands, and many others.
Ulrika Martensson, head, communications, meetings and conventions, Wonderful Copenhagen Convention Bureau, said, “In recent years, the number of hotel rooms has quadrupled and several new conference facilities and hotels are currently under construction.
Today the city offers more than 21.000 hotel rooms.”
Coupled with increased passenger traffic from European countries due to the political turmoil in Southern destinations, Copenhagen has all the reason to strengthen its promotion tactics, with particular emphasis on the culinary segment.
STRENGTH IN NUMBERS
Tourism boards, hoteliers, travel agents and operators have a shared target in mind.
Mea Elerkessousi, manager, sales and revenue, Vision of Scandinavia, explained, “Nordic cuisine has been one of the largely marketed selling points for travellers to Scandinavia.”
With tourism as one of Denmark’s biggest export industries, and Copenhagen boasting 16 Michelin-star restaurants that are certain to lure even the most selective of visitors, the importance of this segment to the hotelier industry is evident in the marketing strategies of many Copenhagen addresses.
As Charlotte Harder, manager, marketing, Hilton Copenhagen Airport, explained, special arrangements are made for guests, such as in-room dining with a 24/7 room service menu, while in the case of bigger events, it is possible to feature guest chefs.
The hotel, however, does not only rely on itself for advertising.
“We have a good partnership with the tourist organisation Wonderful Copenhagen and collaborate with them on campaigns or events to promote the destination and the many culinary opportunities,” said Harder.
An annual opportunity for all Copenhagen businesses, the Copenhagen Cooking & Food Festival welcomes up to 100,000 local and international tourists, industry insiders, chefs, and food producers.
As Trine Nielsen, project coordinator, Copenhagen Cooking & Food Festival, expands, “In later years, tourists have increasingly become a large part of the festival as well, some travelling to [the event] in particular.”
While the festival is a significant part of the culinary segment, it also provides a sure-fire boost across sectors, from small, low-priced eateries to five-star hotels.