Restaurant Palægade

Why it is renowned

The Michelin Guide lists Restaurant Palægade among the restaurants of Copenhagen, with smørrebrød and Danish cooking as its cuisine.¹

The story

Palægade opened in 2016 with the aim of making the best smørrebrød in Denmark in a classic Copenhagen lunch room, with a Danish-French dinner service beside it.² Everything is made in house, from the rye bread to the remoulade stirred with its own pickles; the herring is laid in a vinegar brine, and in season the potatoes come from the Funen farm of restaurant manager Johan Henrik's parents.² The menu runs from roast beef with remoulade and spiced herring to caviar and truffle.² With the Radius distillery the restaurant made its own akvavits, and a walnut cake trolley brings the pastry kitchen's work to the table.²

What to know it by

• Fuglekvidder²Rehydrated celeriac with mayonnaise, horseradish and cress on toasted rye
• Karrysild²Herring with a curry blend made for it
• Kagevognen²Walnut cake trolley with the day's pastries