Aamanns 1921

Why it is renowned

The Michelin Guide lists Aamanns 1921 among the restaurants of Copenhagen, with smørrebrød as its cuisine.¹ Aamanns counts the restaurant as its gastronomic flagship, the place where it sets its standard for modern smørrebrød.²

The story

Adam Aamann opened Aamanns in 2006, at a time when smørrebrød had little standing among Danish chefs, with the aim of giving the dish the quality it had lost.³ Every piece rests on the house's own organic sourdough rye bread.³ Aamanns 1921 stands on a cobbled street in the old city; its room takes its cue from a church, with high ceilings, handmade benches and large chandeliers, and a lower floor seats parties of up to 40.² The kitchen works with organic, seasonal produce, and popular dishes such as its hay-baked beetroot return to the menu often.² Aamanns also runs restaurants in Nordhavn, Carlsberg Byen, at the Royal Danish Playhouse and on Østerbro.⁴

What to know it by

• Høbagte rødbeder²Hay-baked beetroot, a dish that returns to the menu
• Marinerede sild²Marinated herring with sea buckthorn and crème fraîche
• Pålægschokolademad²Chocolate on bread with plum, Madeira and Friis-Holm chocolate
• Organic sourdough rye bread³The house bread, the base of every piece