National Classics

• Open-Faced Sandwich (Smørrebrød): Rye bread topped with pickled herring, shrimp, or roast beef—Denmark’s national dish.
• Danish Pastry (Wienerbrød): Layers of buttery pastry, a common coffee-time dessert.
• Red Sausage Hot Dog (Rød pølse): A classic street food, served with mustard, ketchup, and crispy onions.
• Fried Pork Belly with Parsley Sauce (Stegt flæsk med persillesovs): A beloved home-style dish, often hailed as Denmark’s national dish.
• Meatballs (Frikadeller): Pork or beef balls, typically served with potatoes and gravy.

Specialties and Regional Dishes

• Pickled Herring: Prepared in various ways, it’s a common starter on Danish tables.
• Shrimp Open-Faced Sandwich (Rejemad): A star of Copenhagen’s seafood lunches.
• New Nordic Cuisine: Represented by restaurants like Noma, it emphasizes local, seasonal ingredients and fermentation techniques.
• Copenhagen: Torvehallerne market is a top spot for cheese, seafood, and desserts.
• Aarhus: The harbor and Latin Quarter areas offer lively dining scenes with many New Nordic options.

Practical Tips

• Denmark has high prices; grocery shopping and lunch specials can help you save.
• Open-faced sandwiches are often eaten with a knife and fork or by hand—ask staff for recommended pairings when ordering.
• Alcohol is available in supermarkets during the day, but stronger drinks are heavily taxed and expensive.
• Popular New Nordic restaurants may require reservations weeks or even months in advance.
• Tipping is not mandatory, as service charges are usually included in the bill.