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various: Smørrebrød - Danish classic!
You thought a sandwich meant a huge American one with layers of ham? A pumpernickel with gherkins? An English cucumber salad one? Nope, Danish smørrebrød is when it is art! You cannot see the bread for everything on it. This here is a vegetarian one and so, not the largest or most decorative at all. Try something like "warm liver paté with bacon" or "eel with scrambled eggs" or why not try a trio of them if you cannot make up your mind. Nyhavn 17 in Nyhavn has some good ones and Hviids Wine Bar in Kongens Nytorv offers 3 for 50 crowns, but there are wide selections and more expensive ones all over the city. The most famous place is probably Ida Davidsen in Store Kongensgade, close to Kongens Nytorv.
Favorite Dish: Eel with scrambled eggs...or the "Vet's night food" which is bacon and liver paté.
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Smørrebrød: Eating in Denmark 101-Smørrebrød
On a shoe-string in Denmark and feeling hungry? Fear not, read bpacker's quirky tips and fill your tummy
Try a Smørrebrød the next time you're in Denmark and feeling peckish. This topless sandwich consisting of herring, meat and cheese is the next best thing to Carlsberg beer and cheap too. It cost no more $7 and available almost everywhere since it's a traditional lunch fare.
Cafe Tria, Frithjof Nansens Plads, København
DanielF's Restaurant Tip
Favorite Dish: Smørrebrød is one of Denmark's most famous contributions to the world's culinary heritage. There are some restaurants which are specialised in these small portions of bread with different ingredients.
There is no doubt that...
There is no doubt that Denmark's open sandwiches (Smørrebrød) are the
most famous feature of the Danish kitchen. Strangely enough they are
not found elsewhere, even in neighboring countries. Danish
sandwiches have hundreds of variations and new ones are constantly
From the simple, 'flat', four sandwiches that office workers take
with them to work and be quite thin. Also white bread can be used, but it
should be with a eat at their desks accompanied by a bottle of
milk, they range to the gloriously colored 'high' compositions, so
generous that three are enough for a meal, eaten at restaurants.
With the latter, piled high with good things, we drink Danish beer,
which is exported to nearly every country in the world. With
Smørrebrød too we drink Danish snaps, a clear, innocent-looking fluid
to be treated with respect.
Though few really enjoy the taste, it has the power to make you feel
happier, to loosen your tongue, to banish your inhibitions and to make
social occasions an unqualified success.
Recipes for some typical Danish sandwiches follow. In Denmark we
usually make them with dark rye bread. The bread should be made with
whole grain and should be as firm as possible, so that the slices can
be quite thin. Also white bread can be used, but it should be with a
heavy texture and it may be toasted. Fish is usually the starter and
from there one goes to the meat and salad. Almost inevitably Danes
wind up the smørrebrød meal with a piece of buttered white bread on
which a good cheese has been placed.
If you want make your own Danish sandwich...check this page....DELICIOUS!!
When in Copenhagen, do as the locals do and lunch on smørrebrød. The famous open sandwich comes with a variety of toppings - fish, meat or cheese - and one local restaurant even claims to offer nearly 200 different varieties. Wash it down with a couple of jars of Carlsberg or Tuborg. And if you really want to forget the rest of the afternoon, try a Danish akvavit to shut down your brain and reboot around five o'clock.
I don't advice where we ate but you must eat "Smorrebrod" in somewhere because it is typical Danish style. Black bread and many things on it. Herring etc.
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