Selma

Why it is renowned

The Michelin Guide lists Selma among the restaurants of Copenhagen, with smørrebrød and seasonal cooking as its cuisine, and notes that guests often queue out of the door for a table.¹

The story

Selma calls itself curious about the smørrebrød tradition.² Seasonal produce from suppliers it names leads the menu, among them Søtofte, Bokeslundgården, Kiselgaarden, Spis Min Gris and Fiskerikajen.² Herring comes several ways, from dill and rose hip to fried with lingonberry, beside pieces of Danish mackerel, Faroese salmon and seasonal vegetables; there are also two set menus.³ Beer from local brewers runs on 12 taps, with wine from small growers and snaps the house makes itself.²

What to know it by

• Rose hip herring³Herring with pearl onion and crème fraîche
• Fried herring³With lingonberry and pickled potato
• Homemade snaps²Poured beside 12 taps of local beer