Prelude:
The breakfast buffet at Hotel St. Petri is all
you would expect plus charcuterie, herring,
lox, fresh vegetables, many kinds of freshly
baked breads, rolls and pastries plus many
types of juice and cereals. Later on I may give
it a photo spread to do it justice.
A rare sunny day in Copenhagen.
On the second day we started with a classic
canal tour in an open boat - which gave us
the added thrill of ducking our heads for
some bridges that barely let us through.
The tour guide gave his spiel in Danish,
English and Swedish. The tour took about
an hour and showed us some interesting
views of the city from its watery arteries.
I post them below with captions.
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| The starting place of our canal tour on Ved Stranden. |
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| Sunny scene from the boat. The popular Nyhaven. |
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| Copenhagen's famous Little Mermaid seen from the boat. The fame of this sculpture is a mystery to me. |
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| The Royal Residence. Yes, Denmark is a monarchy. Queen Margrethe II ascended the throne on the death of her father, King Frederick IX, in 1972. |
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The glass front of the "Black Diamond"
- the National Library reflects the canal
and looks like a waterfall from a distance.
The 1999 building was designed by
and has a concert hall where we will hear
Vivaldi et al on Saturday.
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| Closer view of the Black Diamond Our boat is reflected just above the central entrance. |
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| It took a combination of internal wooden spiral stairs hundreds of years old and... |
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| a final external metal stairway ending just about where Emma is standing. The 360-degree views of Copenhagen were spectacular. |
On the way back to the hotel for a nap
we saw some good examples of the
full spectrum of Danish design from
the "low" end to the "high" end.
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| Cafe bench with small table fastened to the bench. |
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| Boat cafe with wooden cable spools used as tables. |
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| Hermes shop windows in which products were cleverly incorporated into scenes. |
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| Finally, an old dragon drainpipe on the main shop building of Royal Copenhagen. |
In the evening, we had a wonderful dinner
at the Pescatarian restaurant where I took
only one picture - a clove of "black" garlic.
I will save my energy for a rave review on
Trip Advisor. They gave us a fascinating
tour of the kitchens and, among many things,
told us how they prepared one of their ingredients.
Garlic cloves are cooked for TWO MONTHS
at 60 degrees Celsius, then rested in sealed





















Great photos, man! I feel as though I'm there, myself. :)
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