Danish Food and Pastry

Danish cuisine, originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) or kogt torsk (poached cod) with mustard sauce and trimmings. Denmark is also known for its Carlsberg and Tuborg beers.

Top 10 Restaurants in Copenhagen

  1. Harry's Place and Døp for hotdogs
  2. Meyer's Deli for your picnic basket
  3. Fiskebaren for the best of the Danish seas
  4. Aamanns for open-faced sandwiches
  5. Rex Republic for Danish steak
  6. Dyrehaven for cafes and bars
  7. Lagkagehuset and Sankt Peders for pastry
  8. Bo Bech for bread
  9. Mêlée for a non-Danish restaurant
  10. Herman at Nimb for when you can't get that noma booking


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