The Heartland Festival at Egeskov Castle is currently hosting “Good Taste,” highlighting the best of Danish festival gastronomy. The author is attending to provide a loving gastronomic treatment of the event.

Mathias Silberbauer’s popular pintxo bar, Contento, which has closed, will briefly reappear at Torvehallerne this week. This offers a small consolation for those who miss it. On June 12th and 13th, he will be visiting Omegn og Venner in Torvehallerne, bringing pintxos and Provencal delicacies.

Alma’s chicken salad has been downgraded due to an unpleasant sweet and sour taste of preservation. The previous recommendation is withdrawn.

A new establishment, Lille Musling, has opened in Nørrebro at Hørsholmgade 32. They offer coffee, ice cream, sandwiches, and wine, open from morning to evening.

Bavette, a new restaurant by Torben Klitbo, has opened on Gråbrødretorv. It features only one main dish: bavette with fries and sauce for 197 kroner. Klitbo draws inspiration from the Parisian beef chain Relais de l’Entrecôte.

Chr. Tipo, a new Roman-style wine bar, has opened at Elmegade 23 in Nørrebro. They also offer slices, panini, and a selection of antipasti.

A Salon on Berlingske will discuss the Netflix series “The Reserve,” which portrays the wealthy area north of Copenhagen. The event will feature the creator of the TV series Ingeborg Topsøe, Berlingske’s culture editor, Birgitte Borup, architecture editor Holger Dahl, and film editor Sarah Iben Almbjerg.

A simple recipe for grilled or au gratin langoustines is provided. The recipe includes grilling or au gratin langoustines with a grill butter made of butter, parsley, chives, lime zest, chili flakes, olive oil, lime juice, salt, and pepper.

A new bakery and eatery north of Copenhagen is attracting many guests, and Berlingske’s reviewer understands the hype after trying their simple breakfast. Søren Frank has explored the evolving culinary scene in Munich, noting the shift beyond traditional weisswurst and beer. Berlingske offers a guide to five great places with outdoor seating in Copenhagen, perfect for enjoying lemon fromage or bubbles in the sun. Jørgen Leth’s weekly ritual of personal care and gastronomy, a survival strategy he uses, is explored, featuring herring, zombies, and legacy.