Copenhagen Cuisine | Your Insider''s Guide to Danish Delights

Are you ready to tantalize your taste buds in the heart of Scandinavia? Copenhagen, Denmark, is a city that pulsates with a rich culinary heritage, blending traditional flavors with innovative gastronomy. Whether you’re a seasoned foodie or simply curious about exploring new tastes, this insider’s guide to Copenhagen cuisine will equip you with everything you need for an unforgettable culinary journey. Discover must-try dishes, learn dining etiquette, explore local ingredients, and uncover fascinating facts – all to help you eat like a local in this amazing city.

A Culinary Journey Through Time: The History of Copenhagen Cuisine

Copenhagen’s food scene is a reflection of its rich history. For centuries, the city’s cuisine has been shaped by its location on the coast and its agricultural heritage. From the humble beginnings of simple, hearty dishes, designed to fuel a hardworking population, Copenhagen cuisine has blossomed into a global sensation.

The city’s transformation from a working-class port to a world-renowned culinary destination started in the early 21st century, with the advent of New Nordic Cuisine. This movement emphasizes local, seasonal ingredients and a focus on sustainability, which placed Danish chefs on the global map. Today, Copenhagen boasts an impressive array of Michelin-starred restaurants alongside traditional eateries and vibrant food markets, creating a culinary experience that caters to all tastes and budgets.

Local Specialties: Must-Try Dishes

Prepare your palate for a culinary adventure! Here are some of the most iconic and delicious dishes you must try in Copenhagen:

Smørrebrød (Open-Faced Sandwiches)

Name of the Dish: Smørrebrød (literally ‘butter and bread’)
Description: These are Denmark’s national dish, elegant and versatile. A base of dense rye bread (rugbrød) is generously buttered and topped with various ingredients – often herring, smoked salmon, roast beef, shrimp, or even liver pâté. The flavors are complex, balancing salty, smoky, and fresh elements, all on a satisfyingly chewy base.
Origin/History: Smørrebrød originated as a simple lunch for workers, who needed a hearty meal to get them through the day. Over time, it evolved into an art form, with chefs creating elaborate and delicious combinations.
Where to Find It: A classic lunch restaurant or a traditional smørrebrøds-restaurant.

Stegt Flæsk med Persillesovs (Fried Pork Belly with Parsley Sauce)

Name of the Dish: Stegt Flæsk med Persillesovs (Fried Pork Belly with Parsley Sauce)
Description: Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes. The pork belly is cooked until golden and incredibly crunchy, contrasting perfectly with the soft potatoes and the fresh, herby sauce. It is a hearty and comforting dish.
Origin/History: This dish is a quintessential comfort food, enjoyed throughout Denmark. It’s a classic example of simple, honest cooking.
Where to Find It: A traditional Danish restaurant or kro (inn).

Rød Pølse (Red Sausage)

Name of the Dish: Rød Pølse (Red Sausage)
Description: A vibrant red, boiled sausage, often served in a long roll. The sausages are typically seasoned with mild spices and have a slightly smoky flavor. They’re often topped with remoulade, crispy fried onions, and pickles.
Origin/History: The rød pølse originated as a cheaper, readily-available street food option in Copenhagen. This street food has a long history and is now found across the city.
Where to Find It: A classic hot dog stand or pølsevogn (sausage cart).

Frikadeller (Danish Meatballs)

Name of the Dish: Frikadeller (Danish Meatballs)
Description: These are pan-fried meatballs made from a mixture of ground pork, veal, or beef. They are seasoned with onions, spices, breadcrumbs, and herbs, providing a savory taste. Frikadeller are often served hot or cold with gravy, potatoes, and pickled cucumbers.
Origin/History: Frikadeller is a staple in Danish homes and restaurants. Its origins lie in classic European meatball dishes, adapted and perfected over centuries in Denmark.
Where to Find It: Home-style restaurant, a kro (inn), or a traditional Danish buffet restaurant.

Æblekage (Apple Cake)

Name of the Dish: Æblekage (Apple Cake)
Description: A layered dessert, made with stewed apples, crumbled bread or cake, butter, sugar, and often topped with whipped cream. It’s a warm, comforting, and delicious treat with a balance of sweet and tart flavors and textures. It is a true danish delight.
Origin/History: Æblekage is a traditional dessert, often served during special occasions or family gatherings, and is a culinary staple. The simplicity of the ingredients adds to the comfort of this dessert.
Where to Find It: Cafés, bakeries, or restaurants serving traditional Danish cuisine.

Wienerbrød (Danish Pastries)

Name of the Dish: Wienerbrød (Danish Pastries) - Often referred to as ‘Danish pastry’ outside Denmark
Description: A rich, flaky pastry that’s both buttery and sweet. It comes in various forms, with fillings like custard, fruit, marzipan, and nuts. The texture is delicate and the taste is irresistible.
Origin/History: While ‘Wienerbrød’ (Vienna bread) suggests an Austrian origin, the pastries are now a beloved part of Danish culture, made using a unique Danish recipe. They are truly delicious.
Where to Find It: Bakeries and cafés (look for the signs that say bager).

Kartoffelmad (Potato Bread)

Name of the Dish: Kartoffelmad (Potato bread)
Description: Is a simple open-faced sandwich where thinly sliced potatoes are fried in butter and placed on rye bread (rugbrød) with a mayonnaise or remoulade spread. It is then sprinkled with chives and crispy fried onions and served.
Origin/History: Kartoffelmad is a classic open-faced sandwich, a favorite dish of workers, and is enjoyed throughout Denmark.
Where to Find It: Lunch restaurants and a traditional smørrebrøds-restaurant.

Dining Etiquette and Cultural Norms in Copenhagen

Understanding local dining etiquette will enhance your Copenhagen culinary experience. Here’s what you should know:

Tipping: Tipping is not mandatory in Denmark, as service is usually included. However, rounding up the bill or leaving a small tip (5-10%) for exceptional service is appreciated, especially at more upscale restaurants.
Greetings: It is common to greet everyone at your table with a cheerful ‘Hej!’ (Hi) or ‘Goddag!’ (Good day) upon arrival. At the end of the meal it is appropriate to thank the staff, so don’t be afraid to say ‘Tak for mad!’ (Thank you for the food!).
Table Manners: Cutlery is used consistently. Keep your hands above the table at all times when eating. Avoid putting your elbows on the table.
Pace of Dining: Meals are generally enjoyed at a relaxed pace. Don’t feel rushed; savour the experience.
Attire: Dress codes are generally casual, although smart casual is appropriate for nicer restaurants.
Dining Times: Lunch is typically eaten between 12:00 PM and 2:00 PM, and dinner is typically eaten between 6:00 PM and 9:00 PM.
Bread and Water: Bread is usually served, but it may not always be complimentary (check the menu or with your waiter). Tap water is safe and common, but bottled water may be offered as an alternative.
Getting the Waiter’s Attention: It’s considered polite to avoid waving your hands or shouting. Make eye contact with the waiter.
Conversation: Danes are generally open and friendly. It’s generally acceptable to talk about most topics, but it’s considered impolite to ask personal questions straight away.
Photos: Generally, it’s fine to take photos of your food, but be discreet. Avoid using flash, and be respectful of other diners.

Key Local Ingredients: The Heart of Copenhagen Cuisine

The flavors of Copenhagen are shaped by a unique set of ingredients:

Rye Bread (Rugbrød): This dark, dense bread is the base for smørrebrød and many other dishes. Its slightly sour flavor is a hallmark of Danish cuisine.
- If you can’t find it… Use a dark, whole-grain bread for the closest substitute.
Herring (Sild): A staple, especially for smørrebrød. It’s pickled, smoked, or marinated in various ways, offering a wide range of flavors from mild to strong.
- If you can’t find it… You can try anchovies as a substitute, but the flavor is quite different.
Danish Pork: Pork plays a significant role in many dishes, from fried pork belly (stegt flæsk) to meatballs (frikadeller) and sausages. It’s often of high quality.
- If you can’t find it… Substitute with good-quality pork from your local butcher.
Remoulade: A creamy, tangy condiment often served with rød pølse. It is made with mayonnaise, pickles, capers, and herbs. Remoulade is a staple in Copenhagen.
- If you can’t find it… You can substitute with a similar sauce from a local store.
Dill: This fresh herb is used generously, particularly with seafood and in sauces. Its fresh, slightly lemony flavor brightens many dishes.
- If you can’t find it… Parsley can provide a similar, though less pronounced, freshness.

5 Facts You May Not Know About Copenhagen

Copenhagen has more bicycles than people, making it one of the most bike-friendly cities in the world.
The Little Mermaid statue, a famous landmark, was inspired by Hans Christian Andersen’s fairytale, and often gets dressed up.
Copenhagen is known for its canals and harbor, and you can often swim in them as the water is clean.
The city is home to Christiania, a self-governing community known for its unique history and rules.
Copenhagen’s Nyhavn harbor, with its colorful buildings, is one of the most photographed locations in Denmark.

Frequently Asked Questions (FAQs) About Copenhagen Cuisine

Are reservations required at most restaurants?

Yes, it’s a good idea to make reservations, especially for dinner at popular restaurants and during peak tourist season.

Is it safe to drink the tap water?

Absolutely! Tap water is excellent and perfectly safe to drink throughout Copenhagen.

What’s the best way to find authentic local food markets?

Visit Torvehallerne Market, a large indoor food market that offers many local products, or look for smaller local markets across the city.

Are there any food-related festivals I should know about?

Yes, there are numerous food festivals held throughout the year, including the Copenhagen Cooking & Food Festival, check the local calendar for events during your visit.

How do I ask for the bill in local language?

Ask the waiter “Må jeg bede om regningen?” or simply say “Regningen, tak”.

Is it common to order multiple courses?

Yes, many Danes enjoy a multi-course meal, especially for dinner, but it’s also perfectly acceptable to order just one dish.

Are credit cards widely accepted?

Yes, credit cards are widely accepted, but it’s always a good idea to carry some cash, particularly for smaller vendors.

Conclusion: Savoring the Flavors of Copenhagen

Copenhagen is a city where culinary excellence and cultural charm combine seamlessly. From traditional smørrebrød to innovative New Nordic creations, Copenhagen cuisine offers a diverse and exciting dining experience. By following this guide, you are well-prepared to explore the city’s food scene like a local, discover your new favourite dishes, and enjoy unforgettable gastronomic experiences.

What are your favorite Copenhagen dishes? Share your culinary adventures in the comments below!