Denmark may not be as internationally renowned for its cuisine as some of its European neighbors, but Danish food offers a delicious window into the country's culture, history, and values. From traditional open-faced sandwiches to New Nordic innovation, Danish cuisine balances simplicity, quality ingredients, and a touch of hygge (coziness).
At Allitquies Bus Tours, we believe that experiencing a country's food is essential to understanding its culture. That's why our tours always incorporate authentic culinary experiences, from street food to fine dining. This guide will help you navigate Danish cuisine and ensure you don't miss any of the must-try dishes during your visit.
Traditional Danish Specialties
Smørrebrød: The Art of Open Sandwiches
No discussion of Danish food can begin anywhere but with smørrebrød, the nation's beloved open-faced sandwiches. Far more than just toppings on bread, smørrebrød is an art form with specific combinations, presentation rules, and even a proper eating order.
The foundation is always rugbrød (Danish rye bread)—dense, dark, and slightly sour, packed with whole grains and seeds. The bread is buttered (smør means "butter" in Danish) and then topped with a carefully arranged combination of ingredients.
Classic varieties include:
- Dyrlægens natmad (Veterinarian's midnight snack): Liver pâté, salt beef, onion rings, and meat aspic
- Stjerneskud (Shooting star): Fried and steamed white fish with shrimp, mayonnaise, and lemon
- Leverpostej med bacon og svampe: Warm liver pâté with crispy bacon and sautéed mushrooms
- Kartoffelmad: Sliced boiled potatoes with mayonnaise, chives, and crunchy onions
- Røget ål med røræg: Smoked eel with scrambled eggs (a luxurious option)
Where to try it: For traditional smørrebrød in Copenhagen, visit Schønnemann (dating back to 1877), Restaurant Palægade, or Aamanns. In Aarhus, try Kähler Villa Dining, and in Odense, visit Storms Pakhus food market.
Frikadeller: Danish Meatballs
These pan-fried meatballs differ from their Swedish counterparts by being flatter and typically made with a mixture of pork and veal, flavored with onions, eggs, and spices like allspice or nutmeg. Traditional accompaniments include boiled potatoes, creamy sauce, pickled red cabbage, and cucumber salad.
Frikadeller represent Danish home cooking at its best—comforting, flavorful, and unfussy. They also appear in cold dishes, sliced on smørrebrød or as part of the elaborate "cold table" for holiday celebrations.
Where to try them: Family-style restaurants like Puk in Copenhagen or traditional Danish lunch spots. Many traditional bodega-style pubs also serve excellent frikadeller for lunch.
Stegt Flæsk med Persillesovs: National Dish
Officially voted Denmark's national dish in 2014, stegt flæsk consists of crispy fried pork belly slices served with boiled potatoes and parsley sauce. This dish perfectly demonstrates the Danish preference for simple ingredients transformed through careful preparation.
The contrast between the crunchy, salty pork and the creamy, herbaceous sauce creates a satisfying balance. The dish is traditionally served as an all-you-can-eat affair in many traditional restaurants, so come hungry!
Where to try it: Restaurant Klubben in Copenhagen is famous for its version, as is Karla's in Aarhus. Many traditional Danish restaurants (particularly those catering to locals rather than tourists) offer it at least one day per week.
Sweet Danish Delights
Wienerbrød: The Real "Danish"
What Americans call a "Danish" is known in Denmark as wienerbrød, meaning "Vienna bread," revealing its Austrian origins. However, Danish bakers put their own spin on these pastries, creating what is now recognized worldwide as Danish pastry—light, buttery, laminated dough with various fillings and toppings.
Popular varieties include:
- Kanelsnegl: Cinnamon swirl with icing
- Spandauer: Diamond-shaped pastry with custard or jam filling
- Tebirkes: Poppy seed-covered pastry with marzipan
- Brunsviger: Soft cake with a brown sugar and butter topping, specialty of Funen
Where to try them: Any bakery in Denmark will offer excellent wienerbrød, but some standouts include Andersen Bakery and Sankt Peders Bageri in Copenhagen (the latter is famous for its "Wednesday cinnamon buns"), and Langenæs Bageriet in Aarhus.
Flødeboller: Chocolate-Covered Marshmallow Treats
These sweet treats consist of a small wafer or marzipan base topped with fluffy marshmallow cream and covered in chocolate. While similar confections exist in other countries, Danish flødeboller are often handcrafted with high-quality ingredients and come in various flavors like licorice, marzipan, or coconut.
Where to try them: Summerbird and Peter Beier make premium versions, available at their shops throughout Denmark or in upscale grocery stores.
Æbleskiver: Spherical Pancake Puffs
These round, puffed pancakes are traditionally served during the Christmas season but can be found year-round in some places. Made in a special pan with hemispherical molds, æbleskiver are fluffy, light, and typically served with jam and powdered sugar for dipping.
Despite the name suggesting "apple slices," modern versions rarely contain apple, though traditional recipes sometimes did. These treats are perfect for a cozy afternoon break with a cup of coffee or gløgg (mulled wine) during the winter months.
Where to try them: Christmas markets throughout Denmark offer fresh æbleskiver stands. Year-round, try Granny's House in Tivoli Gardens or Café Norden in Copenhagen.
New Nordic Cuisine
In the early 2000s, a culinary revolution began in Denmark, spearheaded by Claus Meyer and René Redzepi of Noma restaurant. The New Nordic philosophy focuses on seasonal ingredients, foraged elements, traditional preservation methods, and a creative approach to local products. This movement put Denmark firmly on the global culinary map, with Copenhagen now boasting numerous Michelin-starred restaurants.
Key elements of New Nordic cuisine include:
- Foraged ingredients like wild herbs, berries, and mushrooms
- Abundant seafood, prepared with minimal intervention
- Fermentation and preservation techniques
- Vegetables taking center stage, with meat in supporting roles
- Presentation that often reflects the Nordic landscape
Where to experience it: While Noma itself is famously difficult to book, restaurants like Geranium, Amass, Restaurant Barr, and Selma offer New Nordic experiences at various price points. For a more accessible taste, visit food markets like Torvehallerne in Copenhagen or Aarhus Central Food Market, where you can sample small plates and products that reflect the New Nordic philosophy.
Regional Specialties
Copenhagen and Zealand
Stegt Rødspætte: Pan-fried plaice is a specialty in coastal areas, served with potatoes, parsley, and remoulade sauce.
Gammeldags Kylling: Old-fashioned chicken served with cucumber salad, new potatoes, and parsley sauce is a Zealand tradition.
Jutland
Sol over Gudhjem: From Bornholm island, this open sandwich features smoked herring, raw egg yolk, and radishes on rye.
Stjerneskud: While available throughout Denmark, this "shooting star" seafood open sandwich is especially beloved in Jutland's coastal towns.
Funen
Brunsviger: Funen's signature coffee cake with brown sugar topping is a must-try local specialty.
Rygeost: Smoked fresh cheese with raw egg yolks and chives, a traditional Funen delicacy that's becoming rare.
The Licorice Obsession
No article about Danish food would be complete without mentioning licorice. Danes have an intense affection for this divisive flavor, incorporating it into everything from candy and ice cream to cocktails and chocolate.
Danish licorice comes in many varieties:
- Sød lakrids: Sweet licorice
- Salt lakrids: Salty licorice
- Stærk lakrids: Strong licorice
- Super salmiaklakrids: Extremely salty licorice with ammonium chloride (an acquired taste!)
Where to try it: Licorice specialty shops like Lakrids by Bülow offer gourmet varieties, including chocolate-coated options that are more approachable for licorice novices. For the traditional experience, try grocery store brands like Haribo's Piratos or Gajol pastilles.
Danish Drinking Traditions
Beer Culture
Denmark has a strong brewing tradition, with Carlsberg and Tuborg being the most internationally recognized brands. However, the craft beer revolution has transformed the Danish beer scene, with microbreweries like Mikkeller, To Øl, and Evil Twin gaining worldwide acclaim.
Look for traditional styles like:
- Påskebryg: Easter brew, amber and full-bodied
- Julebryg: Christmas beer, typically stronger and spiced
- Hvidtøl: Low-alcohol "white beer" traditionally served with Christmas rice pudding
Aquavit (Akvavit)
This Scandinavian spirit, flavored with caraway or dill, is traditionally served cold in small glasses alongside Christmas or Easter lunch. The ritual toast "Skål!" is accompanied by direct eye contact with your drinking companions.
Different regions produce distinctive styles, such as the amber-colored "barrel-matured" varieties from Aalborg. Aquavit is traditionally paired with hearty foods like pickled herring or fatty pork dishes, as the herbs help cut through rich flavors.
Gløgg
During the Christmas season, Danes warm up with gløgg, a mulled wine spiced with cinnamon, cardamom, cloves, and often reinforced with aquavit or rum. It's typically served with almonds and raisins floating in the cup and accompanied by æbleskiver.
Eating Like a Dane: Meal Structure and Dining Customs
Daily Meals
Danish meal structure typically includes:
- Morgenmad (Breakfast): Often featuring fresh bread, cheese, jam, yogurt, and sometimes a soft-boiled egg
- Frokost (Lunch): The main meal for many Danes, traditionally featuring open sandwiches
- Aftensmad (Dinner): Typically eaten early (around 6 PM) and consisting of hot dishes like meatballs, roast pork, or fish
The Importance of "Hygge"
Food plays a crucial role in creating "hygge," the Danish concept of coziness and contentment. Shared meals, especially with candles, good conversation, and no rushing, exemplify this cultural value. This is why many Danish dining experiences feel unhurried and focused on enjoyment rather than efficiency.
Food Experiences on Your Danish Tour
At Allitquies Bus Tours, we incorporate authentic food experiences into our itineraries. Depending on your tour, you might enjoy:
- A traditional smørrebrød lunch in a historic Copenhagen restaurant
- Visits to local food markets to sample regional specialties
- Tastings of Danish aquavit, craft beer, or wine
- Seasonal experiences like apple picking in autumn or strawberry tasting in summer
- Cooking demonstrations of traditional Danish dishes
Our tour guides are always happy to recommend local specialties and help you navigate Danish menus. For custom tours, we can even create specialized culinary itineraries focusing on particular aspects of Danish food culture, from New Nordic fine dining to traditional countryside cooking.
Danish cuisine, like Danish design, celebrates simplicity, functionality, and quality materials. By embracing both traditional specialties and innovative new interpretations, you'll gain deeper insight into Danish culture and history through its food traditions. So come hungry—Denmark has much more to offer your taste buds than you might expect!