Although there is little trace left of Iceland’s time as part of Denmark, some things are worth keeping around. The smørrebrød, an open-faced sandwich, is the cornerstone of pre-Noma Danish culinary culture. It’s so big in Copenhagen that the city even has a smørrebrød school, and in 1995, Jómfrúin’s head chef was the first male student ever to graduate. Most smørrebrød features a dense rye-bread base layered with different toppings like smoked salmon, pâté, bacon, fried onions, or herbs. There are dozens of varieties, but for an Icelandic twist try the hangikjöt, topped with smoked lamb, green peas, asparagus, and egg quarters.