SmĂžrrebrĂžd: divine spread!
SmĂžrrebrĂžd is Denmarkâs classic lunch dish. Although it literally means âsandwichâ, in practice the SmĂžrrebrĂžd is so much more. The Danes take their ingredients very seriously, which results in delicious bite-size combinations.
Stately smĂžrrebrĂžd at Queen Idaâs
Ida Davidsen serves the most famous and perhaps tastiest smĂžrrebrĂžd in Copenhagen. âQueen Idaâ, as she is affectionately known, is a living legend. Her menu is a whopping 140 cm long and boasts 250 sandwiches. Many are named after famous Danes. The Hans Christian Andersen, for instance, is bacon, tomato, liver pĂątĂ© and horseradish on rye bread. Danes usually lunch early: the best time to come round Idaâs is around noon.
Edible works of art
Chef Adam Aamann has elevated smĂžrrebrĂžd to a true art form. The proof of the pudding is in his cosy bistro Aamanns Deli. The interior is stylishly furnished with Danish design featuring lots of wood. Fresh local ingredients are carefully made into the finest dishes in the kitchen. Whether you choose the fishcakes with wild garlic and remoulade or Danish blue cheese with rhubarb chutney, youâre sure to find your food almost too pretty to eat when it arrives.
Schnapps and smĂžrrebrĂžd
Near the colourful warehouses on Nyhavn is Told og Snaps, a cosy Danish lunch restaurant. The kitchen here is all about âslow foodâ â everything on your lunchtime sandwich will have been homemade in the morning. Fish and meat are smoked by the chefs themselves. The menu offers smĂžrrebrĂžd classics such as DyrlĂŠgens Natmad, a âvetâs midnight snackâ which consists of rye bread with liver pĂątĂ©, corned beef and brawn. And this establishment has another specialty: schnapps, made of ingredients such as honey, dill or anise.
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