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There may be no more iconic choice for smoørrebrød (traditional open-faced sandwiches) in Copenhagen. Since 1877, this cellar-level spot has served up the classic Danish dish in a classy setting—green walls with gold-framed paintings, tablecloths, friendly but hyper-observant male waiters in white button-ups and neckties, sand sprinkled on the floorboards to keep them polished—earning it a beloved station in the minds of city lunchers, which is how it can get away with being rather expensive. Although the recipes are classic to the core, the gastronomy comes from modern demands for quality ingredients: the kitchen matures its own herring, the smoked eel comes on a bed of warm scrambled eggs, the calves liver is organic, and the rye bread is baked in-house. Pair your authentic meal with one of more than 130 types of aquavit. There's an English menu, and you simply must make a reservation or you're unlikely to get in.