Besides its reputation as a gastronomic destination, there is a dish in Denmark that will tempt every epicurean and bring more hygge into your life.
Even Danes will agree that the names of their dishes are not that easy to pronounce. Most involve making a gurgling sound in the back of the throat when you try to pronounce them. But don’t worry if you don’t understand the language, as English is widely spoken throughout the country and locals are happy to teach you the correct pronunciation.
Morgenmad – for breakfast
Brod
Ask any Dane and they will tell you that their regular breakfast consists of a fair amount of local cheese (sometimes with jam) and another of the many things the country is famous for: fresh bread. While you can find fantastic sourdough and other pastries everywhere in the morning, what you really want to get your hands on in Denmark is some rye. Danes have been growing rye since Viking times and you may even see a loaf of this dark, rectangular nutritious bread as part of the Christmas meal.
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Bread, pastries, coffee – the Danes know how to have breakfast. Photos: Maria Nielsen; Daniel Rasmussen
Øllebrød
No morning in Denmark is complete without a cup of coffee, and luckily there are plenty of cafes dotted around the country that brew some seriously good coffee. If you’re looking for something truly unique and traditional, try the øllebrød (pronounced olay poll) – “Beer bread”. It is one of the best ways the Danes use leftover rye bread, which is mixed with a dark local beer such as Hvidtøl. The result is a firm, spicy and bitter porridge, with a mix of rye and malt, and notes of cinnamon and orange. This breakfast has a bit of a Marmite flavor to it as the locals either love it or hate it. The recipe is said to have trickled down from the Middle Ages. So instead of a pastry, try a bowl of øllebrød at Mad & Kaffe in Copenhagen.
Danish pastries
The common assumption is that Denmark is the land of pastries, with ‘Danish’ in cafes all over the world. But for the Danes themselves, the pastries that many visitors think are ‘Danish’ are actually called ‘Danish’ spandauer or wienerbød, meaning Viennese bread, a nod to the fact that these multi-layered, baked treats originated in Austria. Order a classic kannelnegel, also known as cinnamon snail, and you’ll soon be back for more. You can buy pastries all day long at excellent bakeries such as Hart Bageri or Bageriet Benji in Copenhagen, or, if you are in Aarhus, go to La Cabra or Jumbo Bakery.
Frost – lunch
Rye bread
Rye bread or rugbrod (pronounced huppa-hog… yes really) is packed with grains and stays fresh for days. It’s something most locals can’t live without, so be prepared to see a lot of rugbrød on menus across the country. There are no rules about how to eat it – you can buy a loaf of bread at the supermarket, spread it with butter, cheese or jam or even load it with ham or shrimp.
Smørrebrød
Literally translated to buttered bread, smørrebrød (pronounced smail-bhord) needs little introduction, as it is often the first dish that comes to mind when Danish cuisine is mentioned. Although the concept of an open sandwich has its origins in the Middle Ages, the smørrebrød is believed to be a peasant lunch, where leftovers from the previous night’s dinner are piled on a slice of rye bread that acts as a plate. There are several versions of smørrebrød, but most contain meat or fish toppings, pickled vegetables (or pickled herring) and are topped with herbs or sometimes caviar. Classic eateries like Restaurant Schønnemann and Aamanns 1921 are great places to try your first smørrebrød.
Stjerneskud – shooting stars
Sjerneskud (pronounced styaana-skuul) is also colloquially listed as ‘shooting star’ on menus. It is part of the smørrebrød family and is an absolute favorite among Danes. Stjerneskud is an ornate dish perfect for lunch, where a slice of dense rye is topped with a fillet of fried plaice, lettuce, shrimp and caviar, and served with a spicy remoulade. To feel like a local, order a shooting star for lunch with a cold beer.
Oysters
Denmark is blessed with an extensive North Sea coastline that is rich in seafood, especially oysters. They often appear on restaurant menus, especially those from the Limfjord, a shallow inlet in northern Jutland and a hotspot for oysters. For a really fun dining experience, go on an oyster safari, where you will find the best oysters in the region. Most oyster tours end with a glass of bubbly when you get back on land, where you learn how to prepare and enjoy your bounty. The Wadden Sea Center regularly organizes oyster excursions and there are also several excursions on the southern islands of Rømø and Mandø.
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You will see it rugbrod And smørrebrød on menus across the country – and for those looking for something savory before an early evening drink, try an organic hot dog. Photos: LABAN Stories; Kam & Co; Daniel Rasmussen
Rød pølse – hot dogs
If you walk through any town in Denmark, you will see carts or round stands with photos of red wristS. This is no ordinary hot dog – the pølsevogn, or sausage wagons, have been a cultural icon in Denmark for more than 100 years. You’ll see locals and tourists enjoying their offerings and even the former Queen Margrethe II saw one along the way. Most stalls offer the traditional Danish red sausages with remoulade, pickled cucumbers and crispy onions, but in Copenhagen you will also find modern versions of hot dogs, where they are served with herbs and other toppings. Try John’s Hotdog Deli in Copenhagen and you’ll see why everyone loves it.
Aftensmad – dinner
Stegt bottle
You might assume that Denmark’s national dish is a smørrebrød, but the Danes prefer a classic, traditional pork dish called Stegt bottle with persillesovs that is crispy pork belly (sometimes also served as pork strips) with potatoes and a parsley sauce. It is the ultimate comfort food for many Danes and the recipe is said to have its origins in the 19th century. Some restaurants offer unlimited stegt bottles and label this as Stegt bottle ad libitum (to everyone’s enjoyment) on their menu. There are an abundance of eateries in the larger towns serving stegt flæsk, but if you’re near Billund, head to Dolly’s by the harbor in Horsens for exceptional stegt flæsk. It’s a mouthful to say, so try saying it cuttings bottleor just point to the dish on the menu and say crispy pork – they’ll get it.
There are more honorable mentions, such as frikadel – Danish meatballs, or the creamy chicken and asparagus tarteletter (tarts), which are delicious as a snack or as a meal. Regional ordering is also possible understands with your meal and if you’re a teetotaler, there are plenty of non-alcoholic options – just saying skål (pronounced skoll) for cheers.
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