Den danska strand\u00f6n R\u00f8m\u00f8 ligger ca tre timmar v\u00e4ster om K\u00f6penhamn med bil.
\nHavet alldeles utanf\u00f6r \u00e4r en del av en nationalpark och heter Vadehavet men kallas ofta f\u00f6r Danmarks Ostron-kust.
\nH\u00e4r finns uppskattningsvis 72\u00a0000 ton ostron, men varken de lokala Jyllandsborna eller danskarna i allm\u00e4nhet verkar vara speciellt f\u00f6rtjusta i Ostron s\u00e5 nu passar man p\u00e5 att anordna en festival f\u00f6r att plocka och \u00e4ta delikatesserna.<\/p>\n
I tre dagar kan ta del av eventet organiserat av f\u00f6reningen\u00a0Danmarks Spisekammer.
\nR\u00f8m\u00f8 blir navet f\u00f6r festivalen och h\u00e4r skall \u00e4ven \u201d\u00c5rets Ostron Kock\u201d koras. P\u00e5 l\u00f6rdagen den 12 oktober startar eventet, forts\u00e4tter under s\u00f6ndagen f\u00f6r att avslutas p\u00e5 m\u00e5ndagen den 14 oktober d\u00e5 fler \u00e4n 30 framst\u00e5ende kockar fr\u00e5n Danmark och Tyskland skall t\u00e4vla om titeln.<\/p>\n
Under t\u00e4vlingen kan man \u00e4ven f\u00e5 tips p\u00e5 hur man tillagar ostron, smaka p\u00e5 kockarnas r\u00e4tter samt dricka lite bubbel. F\u00f6r barnen finns aktiviteter som ostron-safari l\u00e4ngs de stora bankarna vid havet. Festivalen \u00e4r gratis,men vill man smaka p\u00e5 kockarnas godsaker f\u00e5r man betala en liten peng.<\/p>\n
<\/p>\n
\u00a0<\/strong><\/p>\n \u00a0<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Den danska strand\u00f6n R\u00f8m\u00f8 ligger ca tre timmar v\u00e4ster om K\u00f6penhamn med bil. Havet alldeles utanf\u00f6r \u00e4r en del av en nationalpark och heter Vadehavet men kallas ofta f\u00f6r Danmarks Ostron-kust. H\u00e4r finns uppskattningsvis 72\u00a0000 ton ostron, men varken de lokala Jyllandsborna eller danskarna i allm\u00e4nhet verkar vara speciellt f\u00f6rtjusta i Ostron s\u00e5 nu passar […]<\/p>\n","protected":false},"author":1,"featured_media":4435,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-4434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varlden"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=4434"}],"version-history":[{"count":3,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4434\/revisions"}],"predecessor-version":[{"id":4438,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4434\/revisions\/4438"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/4435"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=4434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=4434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=4434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}