Tartletter are crisp pastry shells filled with a creamy mixture of chicken and white asparagus. This classic dish is a staple of traditional Danish luncheons and festive family gatherings. The filling is made by creating a rich veloute sauce from chicken broth and cream. It is a comfort food favorite that combines a crunchy texture with a smooth, savory filling. They are best served warm and garnished with a sprinkle of fresh parsley for color.
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Tartletter are crisp pastry shells filled with a creamy mixture of chicken and white asparagus. This classic dish is a staple of traditional Danish luncheons and festive family gatherings. The filling is made by creating a rich veloute sauce from chicken broth and cream. It is a comfort food favorite that combines a crunchy texture with a smooth, savory filling. They are best served warm and garnished with a sprinkle of fresh parsley for color.
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“Founded in 1877 and now run by Juliette and Thomas Gaarn Rasmussen (since 2015), Schønnemann is Denmark's oldest lunch restaurant — its frikadeller are served cold as a smørrebrød topping on rugbrød in the wood-panelled dining room on Hauser Plads. Lunch-only; book one to two weeks ahead as tables are almost never available for walk-ins.”
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Verdict: Palægade opened in 2016 and quickly became one of Copenhagen's most praised smørrebrød destinations, rebuilding as "Palægade 2.0" after a 2020 fire. The kitchen serves lunch and dinner, treating smørrebrød as a craft — the karrysild (curried herring) and the roast beef with remoulade and crispy onions are the priority orders. Book ahead for lunch; the compact dining room fills on weekdays. — City Center
Queue: Easy.
Go: 13:00.
Price: $$$
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Verdict: Restaurant Sankt Annæ on Sankt Annæ Plads is a traditional Danish restaurant with a more polished setting than the typical bodega, positioned facing the harbour near Amalienborg and attracting embassy staff and the well-heeled Frederiksstaden crowd. Stegt flæsk is prepared with a slightly elevated finish — crisper rendering and a parsley sauce made with cream — and booking ahead is recommended for the prime early afternoon window. — City Center
Queue: Easy.
Go: 15:30.
Price: $$$
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Verdict: Toldbod Bodega is a relaxed, old-school bodega near the Kastellet fortress that has served hearty smørrebrød to locals for generations in an unhurried, informal setting. The tone is casual and the portions are generous; the rullepølse (spiced rolled pork sausage) and liver pâté on rye are house staples worth ordering. No reservation needed — arrive at lunch and settle in with a cold beer for the full bodega experience. — Esplanaden
Queue: Easy.
Go: 13:00.
Price: $$
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Verdict: Restaurant Gammel Strand occupies a prime canal-facing address opposite Christiansborg and serves upmarket smørrebrød in a formal dining room with a long local pedigree. The menu emphasises seafood — crab claws, Greenlandic shrimp, and marinated herring are among the starred items — alongside traditional meat toppings. Advance booking is strongly recommended, particularly for the canal-view tables. — City Center
Queue: Easy.
Go: 13:00.
Price: $$$
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Verdict: Told & Snaps opened in 2000 at Toldbodgade 2 and has over 20 varieties of house-made seasonal snaps — the name ("Customs and Schnapps") signals the dual focus. The fiskefrikadelle on rugbrød with house remoulade is a lunch staple; reservations are recommended, especially for the popular Friday sitting. — City Center
Queue: Easy.
Go: 12:30.
Price: $$$
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Verdict: Guldkroen is a classic Nørrebro pub and kitchen with a loyal local following, serving traditional Danish dishes including flæskesteg as a proper sit-down plate with potatoes, gravy, and red cabbage. The pork is roasted daily and the crackling (svær) is the measure of quality here; regulars order an extra portion of crackling on the side. Evenings only; booking recommended for weekends. — Nørrebro
Queue: Easy.
Go: 19:00.
Price: $$
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Verdict: Restaurant Klubben in Vesterbro is a community-minded evening restaurant serving hearty traditional Danish food including a well-regarded flæskesteg plate at dinner. The kitchen is unpretentious and the portions are large; roast pork comes with the full trio of potatoes, gravy, and sweet red cabbage. Evenings only; advance booking is a good idea as the neighbourhood following keeps tables busy. — Vesterbro
Queue: Easy.
Go: 18:00.
Price: $$
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Verdict: Restaurant Puk is a traditional Copenhagen lunch house near City Hall Square serving flæskesteg smørrebrød and sit-down plates to a mixed crowd of city workers and visitors. The pork is carved from daily roasted joints and the crackling quality is a point of pride; order the flæskesteg smørrebrød with extra svær. Walk-ins usually possible at lunch; arrive early for the best crackling portions. — City Center
Queue: Easy.
Go: 15:30.
Price: $$
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Verdict: Restaurant Skindbuksen traces its history to 1728, named after the leather-trousered coachmen who made it their regular — the nickname "Skindbuksen" (leather pants) became the official name in 1930. Located at Lille Kongensgade 4 rather than directly in Nyhavn, the pub serves a reliable flæskesteg plate with crackling and red cabbage; walk-ins are usually accommodated, evenings fill on weekends. — City Center
Queue: Easy.
Go: 15:00.
Price: $$
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Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
Best nearby foods: Signature order
Pairs naturally with this food stop.
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