Danish smørrebrød: the Copenhagen restaurants to know
Smørrebrød began as buttered rye bread with cold cuts, fish or cheese on top, and is still the usual Danish lunch. In the 1880s Oskar Davidsen opened a Copenhagen restaurant given over to it, with a long list of open sandwiches, and the finely dressed versions are what made the dish known abroad. Today the Michelin Guide lists several Copenhagen lunch restaurants under smørrebrød as a cuisine of its own, among them Aamanns 1921, Selma and Restaurant Palægade.
Aamanns 1921 The flagship of Aamanns in central Copenhagen, serving smørrebrød on organic sourdough rye bread at lunch and a set menu in the evening.
Selma A small smørrebrød restaurant on Rømersgade in Copenhagen that builds its open sandwiches on seasonal produce from named farms and fishermen.
Restaurant Palægade A lunch restaurant in central Copenhagen serving classic and modern smørrebrød by day and Danish-French cooking in the evening.
Møntergade A restaurant on the corner of Møntergade and Gammel Mønt in Copenhagen that serves smørrebrød at lunch and a Danish-French brasserie menu in the evening.
Schønnemann A lunch restaurant in a cellar on Hauser Plads in Copenhagen that has served smørrebrød, herring, beer and snaps since 1877.