Carlslund

This restaurant's reputation rests on its famous country omelet, aeggekage, which is topped with crispy bacon curls and chives. Of course, you must not be a cholesterol watcher to devour this fluffy concoction. It's consumed with rye bread, and Danes often eat it between shots of aquavit. The restaurant, housed in an 1860 building with low ceilings, stands in a wooded area on the border of town. It's one of the most atmospheric places to dine in the Odense area. If you don't opt for the egg cake, you can sample many other dishes such as marinated herring with curry salad, fresh smoked salmon with asparagus, and even "the green platter," consisting of vegetables in season. Steaks and calf's liver appeal to the meat eater, and you can also order a whole pan-fried plaice with a prawn and asparagus sauce.

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