It’s time to spice things up – with plants! We will guide you through the new products available at the food stalls this year.

As you explore the roughly 100 food stalls at the festival, you’ll find a wealth of plants like you’ve never seen before.

Our food group, which collaborates with all the associations and restaurateurs concerning their menus and choice of ingredients, has given our gastronomic development a huge bio-diversity boost. This means that, this year, you can fill up on lots of delicious plant-based or vegetarian meals.

We will guide you to the stalls that prove that the green transition does not compromise with either good ingredients, flavour, quality or price.

Photo: Nicolai Hegelund Vilhelmsen

Dixi Burger: The festival darling is going greener and more delicious
The New Orleans-inspired Dixi Burger holds the record for the most burgers sold in one hour (941!). Unfortunately, holding that record involves massive amounts of CO2-emitting beef.

So, the volunteers behind the stall, who support the community at KFUM’s Boldklub Roskilde, therefore present two new creations this year.

Now you can look forward to sinking your teeth into the new and more climate-friendy version of Dixi Burger. The adjusted recipe reduces the burger’s CO2 footprint by 31%.

Also look forward to the world premiere of the newly developed Vexi Burger, which is a vegetarian version of Dixi Burger.

You can find Dixi at Central Park.

Oles Gård: rustic idyll and crispy pizza
There are names that instantly make you think of rustic idyll and commitment to your craft. And Ole from Oles Gård and his pizzas made in wood-fired ovens are perfect examples.

In 2011, Ole bought a defunct farm near Hammel in Eastern Jutland, where he chopped down 100 trees on the property to build his own house. Ole faced a number of challenges. If you go all in with an organic approach and sustainability, wood preservation is a no-go. Instead, the wood surface needs to be charred.

Ole also makes use of flames in the food he prepares. He travels around with his wood-fired oven on wheels, delivering to companies and events across the country. He also sells pre-baked quality frozen pizzas to stores, including the COOP shops. All vegetables and meats come from his own farm.

Ole’s pizza uses sour dough, which is left to cold rise for 24 hours, and toppings include potatoes, mushrooms, rosemary and olive oil. You can also find versions with salami and ham. 

You can find Oles Gård in East City.

Hummusiya: Hummus is more than just a dip
Spisehuset on Magstræde has adopted a new food trend from New York, London and Amsterdam: Variations of a traditional Middle Eastern hummus bar, where you can buy a square meal on every street corner based on chickpeas and sesame (tahin).

Such hummus bars are called hummusiya, and this is actually the name of Spisehuset’s stall in Food Court.

Here, you can get creamy hummus with mounds of tahin, seasoned with cumin and served with chilli sauce, fresh herbs and the season’s best pickled vegetables from Danish agriculture – not to mention bread. You can choose between toppings consisting of ragu or vegetable sauce.

Spisehuset has already bought the last Danish chickpeas on the market as well as a whopping 400 kg of tahin from the Middle East.

Hummus was selected as the primary ingredient because it is tasty, filling and, of course, healthy.

If the guests at Roskilde Festival help turn the idea of hummus as a main course into a success, Spisehuset hopes to open hummus bars in Copenhagen. Until then, Spisehuset will serve it on Magstræde.

You can find Hummusiya in Food Court.

Food Is Now: Gastronomic haven
To live (and live well) with respect for nature and biodiversity is a task we all share. Therefore, we invited the agenda-setting restaurant, Amass, and the farm-to-fork restaurant, Birkemosegaard Køkken, to create a plant-rich and organic menu at our new restaurant, Food is Now.

For DKK 295, you get a three-course vegetarian menu, which is seasonal and full of plants grown on Zealand – e.g. delicacies like caramelised leeks, new Danish potatoes harvested that same day and grilled oyster mushrooms.

The experience lasts 75-90 minutes, and you can check out the menu and buy a ticket right here.

You can find Food Is Now at Festivalpladsen close to the Orange Stage.

One Planet Plate: You are reducing the carbon footprint
Together with Rub & Stub and FødevareBanken we will collect excess food from the stalls, and it will be passed on to social organisations and herberg. We also use Carbon Cloud to calculate the carbon footprint of the meal.

But you can also do something to reduce the carbon footprint. To help, we are introducing WWF’s food label One Planet Plate.

One Planet Plate helps you identify the meals that show consideration for the climate and biodiversity. When you feel your tummy rumbling, look for the green radish as you browse through menus in the app or on the façades of the stalls.

Read more about One Planet Plate here

Foto: Henrik Arum

An app for culinary overview
Our new app is your best friend when it comes to having a culinary overview. Here, you can scroll through all the festival’s food stalls and their courses – and you can mark your favourites if you want to return for more.

You can find the stalls using a map in the app, and you can check the carbon footprint of the different courses to see if they meet the requirements of WWF’s food label, One Planet Plate.

Bon appetit!


Much more food and drink: