Cycling chef serves up gastronomic journey by bike in Denmark

The Star

19-07-2025

Wulff cooks on his self-designed kitchen-bike during a stop of a gastronomical bike tour in Copenhagen, Denmark. — Photos: CAMILLE BAS-WOHLERT/AFP)
Hopping off his custom-built bicycle-turned-portable kitchen, Danish chef Morten Kryger Wulff started whipping up a feast of tantalising, original dishes, served with a generous side of nature.
The 56-year-old chef, a veteran of prestigious kitchens across Europe, got the idea more than two decades ago to take his cooking to the great outdoors, leading customers on a gastronomic bike ride through Copenhagenwit, with delectable food served at every stop.
On a sunny weekday in July, grilled seaweed, dill cream, bean fricassee, Nordic pizza, and blackcurrant ice cream were on the menu for the ride from the Danish capital's harbour to the Amager Nature Park.
"This is as close as I can come to nature, cooking-wise, in a chef way," said Wulff.
The tour lasts about four hours total, covering three to five kilometres (around two to three miles).
It is broken into bike rides of about 15 minutes each, in between which the chef gets off his bike, unfolds his table and starts cooking.
"You take away the walls of a traditional restaurant and you expose yourself to the city and to the elements you're in," he said.
With a long-standing passion for the outdoors, Wulff takes his customers on a gastronomical bike ride through the Danish capital.
In his cargo bike – a contraption he designed himself, measuring over two metres (six feet seven inches) long and weighing 130 kilogrammes (287 pounds) – he brings everything he needs: a foldable work surface, a refrigerator, a gas burner and all his ingredients.
"It is impressive to watch him cook from that small kitchen, to see how compressed everything is," said Pernille Martensson, a Copenhagen local who joined the tour with her husband to celebrate his birthday.
The route is "part of the menu", said Wulff.
"For example, the dish with fish or shellfish or seaweed are typically served by the channels," he said.
On the docks, he sautes shrimp before serving them in shells.
As Wulff and his group gradually move away from Copenhagen's city centre, the chef – who has worked at The Savoy hotel in London and Geneva's InterContinental – shares stories about the city and the project.
It all began in 2002, when he was kicked out of a municipal park for trying to have a barbecue with friends, and decided to start cooking outdoors legally.
Locally produced
Wulff takes an ecologically gentle approach.
"The food we get for these tours is, of course, all harvested and bought locally," he said, adding that even the wines come from around Copenhagen.
"Bicycle, it's the most sensible vehicle, the smartest vehicle. It does not use any energy. You can have a battery, but it's pedal-powered," he said.
The mobile approach to dining means he and his customers "meet the city, we meet the locals", he said.
The self-proclaimed "bicycle chef" said he is "very passionate about cargo bikes and what they can do".
He frequently participates in the Danish cargo bike championships, an unconventional competition held annually in Copenhagen.
In 2016, he was named courier of the year.
The award committee said he had "demonstrated the many possibilities of the cargo bike with his mobile kitchen project".
Bicycle-loving Copenhagen has over 385 kilometres of bike lanes, the oldest dating back to 1892. – By CAMILLE BAS-WOHLERT/AFP