Danish cuisine has undergone a remarkable transformation in recent decades, evolving from traditional hearty fare to a world-renowned culinary destination. While the New Nordic food movement has put Denmark on the global gastronomic map, the country's traditional dishes still form the backbone of its food culture. As visitors explore Denmark, sampling both the classic and contemporary cuisine offers a delicious window into Danish culture, history, and values. This guide will introduce you to the essential foods and dishes to try during your Danish adventure.

Smørrebrød: The Iconic Open-Faced Sandwich

No culinary tour of Denmark is complete without sampling smørrebrød, the country's beloved open-faced sandwiches. The word literally means "butter bread," but these creations are far more elaborate than the name suggests. Built on a foundation of rugbrød (dense, dark rye bread) spread with butter, smørrebrød is topped with an artful arrangement of ingredients following time-honored combinations.

Popular traditional variations include:

• Dyrlægens Natmad (Veterinarian's Midnight Snack): Liver pâté, salt beef, onion rings, and beef aspic
• Stjerneskud (Shooting Star): Fried and steamed fish with shrimp, mayonnaise, and lemon
• Leverpostej: Warm liver pâté with bacon, mushrooms, and pickled beetroot
• Kartoffelmad: Sliced potatoes with mayonnaise, chives, and crispy onions

Where to try it: For traditional smørrebrød in Copenhagen, visit Restaurant Schønnemann or Aamanns. For modern interpretations, try Selma in the Vesterbro district.

Insider tip: Smørrebrød should be eaten with a knife and fork, never with your hands, and each piece is traditionally accompanied by a small glass of snaps (aquavit).

Danish Pastries (Wienerbrød)

Ironically, what the world calls "Danish pastries" are known in Denmark as "Wienerbrød" (Vienna bread), reflecting their Austrian origins. However, Danish bakers have perfected and expanded upon the basic concept, creating a distinctly Danish tradition of light, flaky, butter-rich pastries in countless variations.

Must-try pastries include:

• Kanelsnegl: A cinnamon roll with a distinctive swirl pattern
• Spandauer: A diamond-shaped pastry with custard or jam filling
• Tebirkes: Poppy seed-covered pastry, often eaten for breakfast
• Brunsviger: A soft, yeast-based cake topped with a gooey mixture of butter and brown sugar

Where to try them: Seek out local bakeries (bageri) rather than chains. In Copenhagen, Sankt Peders Bageri (the city's oldest bakery) and Juno the Bakery offer exceptional pastries.

Insider tip: Wednesday is traditionally "Onsdagssnegle" day when cinnamon rolls are discounted at many bakeries.

Traditional Main Dishes

Danish main courses are generally simple, hearty, and centered around high-quality local ingredients. These traditional dishes offer a taste of authentic Danish home cooking.

Stegt Flæsk med Persillesovs

Officially declared Denmark's national dish in 2014, this simple meal consists of thick slices of crispy pork belly served with boiled potatoes and a creamy parsley sauce. The contrast between the crunchy pork and the smooth, mild sauce makes this a beloved comfort food throughout Denmark.

Where to try it: Traditional restaurants like Restaurant Klubben in Copenhagen or Grøften in Tivoli Gardens serve excellent versions.

Frikadeller

Danish meatballs differ from their Swedish counterparts by being flatter and pan-fried rather than round and boiled. Made from a mixture of pork and veal (sometimes with beef), they're flavored with onions, eggs, milk, and spices. Frikadeller are typically served with boiled potatoes, gravy, and pickled red cabbage or cucumber salad.

Insider tip: Cold frikadeller are often served on smørrebrød or packed in lunch boxes.

Flæskesteg

The traditional Danish Christmas roast, flæskesteg is roast pork with crispy crackling, served with potatoes, gravy, and both pickled and caramelized red cabbage. While especially popular during holidays, it can be found year-round at traditional restaurants.

Seafood Specialties

With a coastline stretching over 7,300 kilometers, Denmark has a rich tradition of seafood cuisine. Fresh fish and shellfish feature prominently in both traditional and modern Danish cooking.

Fiskefrikadeller

These fish cakes, usually made from cod or haddock mixed with onion, eggs, flour, and seasoning, are pan-fried and served with remoulade (a Danish tartar sauce with capers and herbs) and lemon.

Stegt Sild

Pan-fried herring is a classic, often served with rye bread, raw onions, and capers. Herring also appears in countless pickled variations (marinerede sild), particularly at Christmas and Easter buffets.

Røget Laks

Danish smoked salmon is delicately flavored and often served on bread with scrambled eggs and dill, or as part of a larger seafood platter.

Where to try seafood: Kødbyens Fiskebar in Copenhagen's Meatpacking District offers modern, sustainable seafood dishes, while Krogs Fiskerestaurant serves more traditional preparations.

Danish Street Food

Denmark's street food tradition centers around the beloved pølsevogn (hot dog stand), but has expanded in recent years with food markets offering diverse options.

Pølse (Danish Hot Dogs)

Far more than just a sausage in a bun, Danish hot dogs come in several varieties, the most famous being the "røde pølser" (red sausages) with their distinctive bright color. They're served with an array of condiments including ketchup, mustard, remoulade, crispy onions, raw onions, and pickles.

Popular hot dog styles include:

• Fransk Hotdog: Sausage inserted into a hollowed-out baguette-style bun with dressing
• Ristet Hotdog: Grilled sausage in a traditional bun with all the toppings
• Døp: An upscale version using organic ingredients and homemade condiments

Where to try them: Den Økologiske Pølsemand (DØP) near the Round Tower offers organic hot dogs, while traditional pølsevogn can be found in most town squares and railway stations.

Modern Danish Cuisine and New Nordic

In the early 2000s, a culinary revolution began in Denmark, spearheaded by Restaurant Noma and chef René Redzepi. The New Nordic movement focuses on seasonal, local, and often foraged ingredients prepared with innovative techniques that respect tradition while creating something entirely new.

While high-end New Nordic restaurants like Noma, Geranium, and Alchemist are world-famous (and require reservations months in advance), many more accessible restaurants now incorporate New Nordic principles.

Elements of New Nordic cuisine to experience include:

• Seasonal vegetables treated as centerpiece ingredients
• Foraged herbs, berries, and plants
• Fermented and preserved ingredients
• Sustainable seafood prepared with minimal intervention
• Modern interpretations of traditional Danish preserving methods

Where to try it: For more accessible New Nordic experiences, try Restaurant Høst, Manfreds, or Selma.

Sweet Treats Beyond Pastries

Danish cuisine includes many delightful desserts beyond the famous pastries, reflecting the country's love for all things sweet.

Æbleskiver

These spherical pancake-like treats are traditionally served during the Christmas season. Made in a special pan with hemispherical indentations, æbleskiver are served with powdered sugar and jam for dipping.

Risalamande

A Christmas dessert of cold rice pudding mixed with whipped cream, vanilla, and chopped almonds, served with cherry sauce. Traditionally, one whole almond is hidden in the pudding, and the finder receives a small gift.

Koldskål

A cold summer dessert made from buttermilk or yogurt flavored with lemon and vanilla, served with small butter cookies called kammerjunkere. During hot weather, supermarket shelves empty of koldskål ingredients as Danes embrace this refreshing treat.

Where to try them: Seasonal desserts like koldskål can be found in supermarkets during summer, while cafés like La Glace, Copenhagen's oldest confectionery, offer various traditional sweets year-round.

Danish Beverages

Complete your culinary tour of Denmark with these traditional beverages:

Beer (Øl)

Denmark has a proud brewing tradition, from major breweries like Carlsberg and Tuborg to a flourishing craft beer scene. Traditional styles include light pilsners and darker, stronger Christmas beers (julebryg), while craft breweries like Mikkeller and To Øl have gained international acclaim for innovative creations.

Aquavit (Snaps)

This strong, herb-infused spirit is traditionally served ice-cold in small glasses alongside smørrebrød or at festive occasions. Different varieties are flavored with caraway, dill, coriander, or other herbs and spices.

Gløgg

Denmark's version of mulled wine, served during the Christmas season and typically stronger than other European varieties, often incorporating aquavit or brandy along with spices, almonds, and raisins.

Where to try them: For craft beer, visit Mikkeller Bar or Brus in Copenhagen. For traditional brewing, Carlsberg offers brewery tours. Good aquavit can be sampled at traditional restaurants serving smørrebrød.

Experience Danish Food Culture with DisvoDisvi

Food is central to understanding Danish culture, and at DisvoDisvi, we believe culinary experiences should be part of any visit to Denmark. Our Culinary Copenhagen Food Tour introduces visitors to traditional Danish foods, modern interpretations, and the stories behind them.

Whether you're sampling smørrebrød at a historic restaurant, enjoying a kanelsnegl at a neighborhood bakery, or trying New Nordic cuisine at an innovative restaurant, Danish food offers insight into the country's history, values, and contemporary culture.