Danish open sandwiches on dense rye bread, piled with pickled herring, roast beef, egg and shrimp, or fried plaice. The dish to eat here, and the three places that do it best. Recipe at chefamazing.com/food-travel/dish/copenhagen.
Save this list in Chef Amazing Where to eat in Copenhagen: the full guideGet: Pickled herring, the hand-peeled shrimp on egg, and a glass of their own akvavit
Open since 1877, the classic smørrebrød lunch room; book ahead.
Also on these lists: Breakfast and sandwiches in Copenhagen, Old-school favorites in Copenhagen.
Get: The smørrebrød lunch: herring, fried plaice and the tartare
Adam Aamann's modern take, with bread baked in-house and very careful toppings.
Also on the list: Old-school favorites in Copenhagen.
Get: Fried plaice with remoulade and the roast beef with horseradish
A handsome lunch room near Kongens Nytorv with a long smørrebrød card.
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