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Flavors. >> rene: there's all these old school restaurants that have been here for hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> rene: there we go. thank you my good man. welcome to the happiest place on earth. >> anthony: oh there we go. >> rene: all right. smoked eel. peeled shrimps. pickled herring. these tiny little shrimps, it's one of the few seasonal offerings danes look forward to. our eating traditions are not that big here. historically, we've eaten for survival. it was fuel to us. >> anthony: lutherans were not exactly the most f...

>> very traditional flavors. >> they're all these old school restaurants that have been here for hundreds of years. the herring, the rye bread, the traditional stuff, you know? >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. smoked eel. pickled herring. these tiny little shrimps, it's one of the few seasonal offerings that danes look forward to. aren't eating traditions aren't that big here. historically we've eaten for survival. it was fuel to us. >> lutherans were not exactly the most fun bunch. it was sinful to...

They have a different history, of course. they are a little bit more administration, more a little bit posh. >> heinz: much more posh. >> anthony: how would they describe each other? "oh those people in dusseldorf, they're all stuck up there. they care about outward appearances, and they're all administrators and they don't really work," or, i don't know. i mean -- >> heinz: that was a perfect explanation. >> anthony: cabbage and mettwurst, which is simply kale and sausage and delicious. and spicy pork goulash with rye bread. wow, that looks healthy. well, kinda. >> heinz: there's one differen...

♪ >> rene: table four, it's being cleared. let's start dressing. >> chefs: yes! >> rene: they're waiting. >> chefs: yes chef! >> alessandro: i mean, now i travel a lot and i meet chefs that say, you know, "i want to be number one in the world." i was in mexico, in the yucatan. they don't even know how to make a tortilla, they don't even know what a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: it's good for you to try this, the herring, the rye bread, the smoked fish the -- >> anthony: oh yeah. >> rene: the traditio...

That say, you know, "i want to be number one in the world." i was in mexico, in the yucatan. they don't even know how to make a tortilla, they don't even know what a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: it's good for you to try this, the herring, the rye bread, the smoked fish the -- >> anthony: oh yeah. >> rene: the traditional stuff, you know. because when you grow up as a cook here, and you think of this as old fashioned, you don't see it as an inspiration for your future endeavors as a cook. all right, fe...