Southern Jutland

Understand

What unites the different areas of South Jutland, is the close proximity to Germany, which has influenced the local culture in both good and bad ways through the centuries. Today, Denmark are on good terms with its giant neighbour in the south, and South Jutland cooperates on many levels with the German side of the Jutland peninsula.

Tourist information South Jutland Tourism website

See

The landscape and history varies across South Jutland, and presents lush nature, woodlands and calm fjords around Sønderborg and Åbenrå in the east, rural countryside with a long agricultural history in the midlands, flat Wadden Sea coastlands with endless beach meadows in the west, and coastal islands with a long proud history of global seafaring also in the Wadden Sea area.

There are many well-preserved castles and manor houses in this region, and the Danish Royal family have strong ties to South Jutland. The many military conflicts with Germany through the centuries, has also left its marks in the region, with many historic military sites to experience.

Do

The region presents several interesting nature hikes, some of which are among the very best in Denmark. Embark on the truly epic long-distance hikes of Nordsøstien, along two-thirds of the Jutlandic coast, or Hærvejen, leading up through the entire Jutland peninsula for 500 kilometres, or take in the natural scenery and historic sites of the Flensborg Fjord along the shorter five day hike of Gendarmstien.

Eat

Apart from restaurants and regular eateries, South Jutland presents many local specialities.

Kålpølser — A special type of smoked sausage made with both beef and pork meat. Grilled, fried, or boiled and served with a number of traditional dishes. This type of sausages is a local delicacy originating from South Jutland, but is widely available across all of Denmark. Grønlangkål — Stewed, creamy kale with several variations. Traditionally served with sausages (kålpølser), slices of pork saddle, caramelized potatoes, pickled beets, and strong mustard. Snysk med Flæsk — Crumbed and crispy fried pork belly served with stewed summer vegetables Birnen, Bohnen und Speck — Smoked pork belly cooked with green beans and pears. Surrib — Jellied slices of pork rib roast, flavoured with vinegar, black pepper, and laurel leaf. Served cold with Danish rye bread, fat, pickled beets, and strong mustard. Solæg — Hard boiled eggs in brine. Eaten cold with a variety of condiments along with a good glass of beer. Torsk i Fad — Cod stewed with clams. Sønderjysk Kaffebord — At private afternoon gatherings, oftentimes, an impressive selection of cakes are served with coffee. A well-known trademark of this region. Christianfelder Honningkager — Honey cakes from the town of Christiansfeld. The cakes are made with a honey-fermented heavily spiced dough, and typically covered in a dark chocolate coating, but with other variations as well. Brødtort — Laycake made with rye bread, nuts, black currant jam, and whipped cream. One of many local cake specialities.

Drink & nightlife

Cocio - A popular cocoa milk produced in Esbjerg since 1951. Cocio is sold all over Denmark.