Discover 8 iconic foods that define Copenhagen’s world-class culinary scene. Explore unique, sustainable, and authentic dishes with expert travel tips and hidden gems.
The King’s City
About a dozen years ago Denmark, and Copenhagen in particular, vaulted into the global food stratosphere with the emergence of New Nordic cuisine, but food in this city has long been absolutely fantastic. From Michelin stars to some of the best bakeries in the world to beautifully crisp and comforting pork belly, this is one of our favorite cities to bank calories.
Travel Tips: check out Cerca Travel‘s quick Guide to Copenhagen.
The Short Story of Danish Food
Danish cuisine has evolved over centuries, some of the earliest records come from the Viking Era (8th-11th Century).
During the Viking Age, Danes relied on locally available ingredients like fish, game, barley, and root vegetables. They preserved food through drying, smoking, salting, and fermenting, methods still seen in modern Danish cuisine. Mead and beer were staple beverages, while porridge and bread made from rye were dietary essentials.
With the spread of Christianity throughout Medieval Denmark (11th-16th Century) Danish food began incorporating more grains, dairy, and domesticated meats like pork and beef. Rye grew easily in harsh cold climates and rye bread (rugbrød) became a dietary cornerstone. Dairy farming led to the production of butter and cheese and spices and dried goods from the Hanseatic trade routes introduced new flavors like cinnamon, nutmeg, and cardamom.
As Denmark established stronger trade connections, especially with France and Germany throughout the 17th, 18th and 19th centuries, new ingredients like potatoes, coffee, and sugar became common. This period also saw the refinement of smørrebrød, Denmark’s famous open-faced sandwich. The Industrial Revolution improved food accessibility, and by the late 19th century, meat consumption—especially pork—became widespread.
After World War II, Danish food saw a shift toward convenience and processed foods, much like the rest of Europe. However, traditional dishes like frikadeller (meatballs), stegt flæsk (fried pork belly), and hearty stews remained popular. The emergence of pølsevogn (hot dog stands) in urban areas (starting in Copenhagen) also made street food a part of Danish food culture.
Today. What is New Nordic Cuisine?
New Nordic is a movement that was formally established in 2004 when Danish chef René Redzepi (of Noma: 3 Michelin stars and a green star) and food entrepreneur Claus Meyer co-authored the New Nordic Manifesto. This manifesto, signed by top Nordic chefs, outlined a commitment to:
Use only (or mostly) local and seasonal ingredients from the Nordic region.
Revive forgotten Scandinavian food traditions.
Aim for sustainability and ethical food production.
Showcase Nordic terroir (the unique environmental factors that shape flavors).
Reduce food waste and promoting regenerative agriculture.
This philosophy challenged the global reliance on imported foods, encouraging chefs to highlight Nordic nature’s bounty—wild berries, mushrooms, root vegetables, cold-water seafood, and game meats. These chefs source ingredients from forests, beaches, and meadows—sea buckthorn, juniper, and wild herbs. They forage for seaweed, birch sap, forest mushrooms, and lean on heirloom grains like spelt and rye.
Inspired by ancient preservation methods, fermented and pickled foods became staples in New Nordic dishes. Rene Redzepi even co-authored what some consider the fermentation bible: The Noma Guide to Fermentation. The book contains instructions for everything from pickled white asparagus to kombucha.
As a result of their dedication and skill Denmark’s New Nordic restaurants because known as some of the best places to eat in the world, and the fashion trend of cooking in this style spread to Scandinavia, Iceland (see: DILL), and Greenland (see: ULO).
Some New Nordic standouts:
Geranium – A three-Michelin-starred restaurant has a meat-free tasting menu and panoramic views of the city.
Kadeau – Specializing in Bornholm island ingredients that are dried and smoked, preserved and fermented. 2 Michelin stars and a green star.
Now that you understand the pillars of authentic Danish food, let’s dive in to exactly what you’re looking for and where to find it in Copenhagen:
1. Smørrebrød
Smørrebrød, the classic Danish open-faced sandwich, might just be the most authentic dish you can eat in Copenhagen. It dates back to the Middle Ages but became a staple of Danish cuisine in the 19th century when workers needed a hearty, nutritious meal to sustain them through the day.
Traditionally served on dense rye bread (rugbrød), smørrebrød is an edible canvas adorned with pickled herring, shrimp, roast beef, or cured salmon, garnished with fresh herbs, crispy onions, and homemade sauces.
Today you can find modern takes, with crispy fish and curry remolade, or a trio of tomato: fresh, pickled and dehydrated, along with the traditional shrimp layered with sliced jalapeño.
You’ll find smørrebrød everywhere, try lots of versions.
Where to Try It
Schønnemann: This historic spot, open since 1877, serves some of the best traditional smørrebrød in Copenhagen, but there are at least two dozen varieties on the menu at any given time, from sliced duck breast to fried plaice topped with Norwegian crabmeat to a pyramid of Greenland shrimp.
Selma: This high end restaurant does beautiful smørrebrød – so pretty it’s almost a shame to eat it, like pink-hued herring stained with hibiscus and beetroot, with pearl onions and caviar.
2. Danish Pastries
It is literally called a “Danish”. There are many kinds. They are all good.
While the world calls them “Danish,” these buttery, flaky pastries actually owe their existence to Austrian bakers who introduced laminated dough techniques to Denmark in the 19th century. This method leans on eggs and yeast, making it a bit more “bread-like” than its pastry cousins from France, which rely on more butter for a lighter, crispier result – and why Danish pastries could not be confused with croissants.
Wienerbrød (Viennese bread) is a cornerstone of Danish culture. Here are a few staples you should try while in Copenhagen:
Spandauer – The Classic: One of the most famous Danish pastries, the Spandauer is a round, flaky pastry filled with vanilla custard or remonce (a mixture of butter, sugar, and almond paste), often topped with a drizzle of icing or powdered sugar. It’s the pastry that most closely resembles what the world thinks of as a “Danish.”
Kanelsnegle – Cinnamon Roll: Literally “cinnamon snail”, a spiraled cinnamon roll made with laminated dough, butter, cinnamon, and sugar. Some versions are topped with icing, while others have a caramelized, crispy sugar coating.
Tebirkes – Poppy Seed Pastry: A buttery, flaky puff pastry topped with poppy seeds and sometimes filled with remonce. It’s less sweet than other Danish pastries, making it perfect for breakfast.
Where to Get Them:
Juno the Bakery: Owned by a former Noma chef, Juno is a must-visit for its perfect cardamom buns.
Andersen & Maillard: The project of another Noma alum, there are 3 locations, specializing in beautiful rich coffee and pastries Danish and French pastries.
Hands-On Experience: Just outside Copenhagen in Frederiksberg there’s a pastry school called the “Terrible French Pastry School“. If the name wasn’t enough, you can take a class (in English) to learn how to bake 4 different kinds of Wienerbrød. Classes even come with coffee and tea to enjoy alongside your pastries.
3. Stegt Flæsk
Denmark’s National Dish
Stegt flæsk, or crispy fried pork belly (yum) with parsley sauce, is Denmark’s official national dish. A rustic, comforting plate that originated in the 1700s in rural Denmark, was augmented with boiled potatoes and a creamy parsley sauce – almost a bechamel. This is, essentially, the Danish version of bacon and potatoes.
Where to Try It:
Klubben: A red-checkered-table-cloth kind of place with classic Danish food served up in healthy portions. Fish, meat, and a killer sandwich menu.
4. Frikadeller
Meatballs!
The origins of frikadeller trace back to at least the 17th century, making them one of Denmark’s oldest continuously prepared dishes. The name likely comes from the Italian “frittatella”, meaning “small fried thing,” which suggests an influence from Mediterranean cuisine, possibly via German or Dutch trade routes.
By the 18th century, Danish cookbooks had begun recording recipes for frikadeller, indicating their rising popularity. Unlike the smaller, round Swedish köttbullar (which are oven-baked or simmered in sauce), Danish frikadeller are larger, flatter, and always pan-fried, giving them a crispy, golden-brown crust.
Where to Try It
Tivoli Hallen: Famous for both pork and fish frikadeller, a great introduction to both styles.
Cafe Petersborg: A home of classic Danish cuisine, from herring to meatballs.
5. Pølser
Denmark’s #1 Street Food: The Hot Dog
At Cerca Travel we’ve tested out a lot of culturally significant hot dogs – Icelandic hot dogs made with lamb, Greenlandic hot dogs made with reindeer, Bavarian hot dogs made with bratwurst, and the Danes take as much pride in their hot dogs as anyone else.
The first hot dog carts showed up in Copenhagen in 1920, sometime after Sweden and Norway, and today you can’t throw a rock without hitting one. What makes this dog unique is the toppings – remoulade, sliced cucumber pickles, and crispy onions.
Where to Get it:
DØP (Den Økologiske Pølsemand): The best organic hot dog stand in Copenhagen, they even have a vegan option.
John’s Hot Dog Deli: One of the best in the city, John’s offers classics, but also unique flavors that borrow from global hot dog culture (think: curry sausage, chanterelle remoulade, and teriyaki sauce).
6. Rødgrød med Fløde
A Classic Copenhagen Summer Dessert
No, we can’t tell you how to pronounce it. During World War II, Danish resistance fighters reportedly used “Rødgrød med Fløde” as a test to identify native Danes from German soldiers, who often struggled with the pronunciation. Today, it remains a lighthearted way to test whether someone can handle the complexities of the Danish language.
This traditional dessert takes advantage of beautiful summer berries like red currants, raspberries and blackberries, simmered with sugar and topped with thick local cream.
Where to mispronounce it:
Schønnemann: Home of classic Danish food, complete your meal – and see if the waiter will teach you how to pronounce the name.
7. Herring (Sild)
Pickled, Smoked, and Fried
Herring has been a staple of the Danish diet for centuries, dating back to the Viking Age. Today, it’s served pickled, curried, or fried, usually alongside rye bread. As one of the most authentic Danish foods you simply have to try it in some form, especially in Copenhagen where some of the most creative interpretations and delicious classics sit side-by-side on menus. Because it’s such an important staple of the diet here, we’ve put together a little cheat sheet of the preparations you’ll probably encounter most:
1. Marineret Sild (Pickled Herring): Fresh herring is cured in a vinegar-based brine with sugar, onions, and spices like cloves, bay leaves, and mustard seeds. Eat it with rugbrød (rye bread), butter, and a shot of snaps (aquavit).
2. Karrysild (Curry Herring): Pickled herring is mixed with a creamy curry sauce made of mayonnaise, yogurt, mustard, apples, and onions, served on top of Rye bread, with chopped chives, and boiled eggs.
3. Stegt Sild (Fried Herring): Herring fillets are breaded and pan-fried until crispy, then served with a warm mustard or vinegar sauce. Served with potatoes and remoulade.
4. Røget Sild (Smoked Herring): Herring is salted, cold-smoked, and served warm or cold. Best served with chives, radishes, raw egg yolk, and rye bread. This version is called Sol Over .
5. Kryddersild (Spiced Herring): Similar to marinated herring, but with a stronger infusion of spices like allspice, cinnamon, and cloves. Common around the holidays.
Tour de Herring:
Restaurant Kronborg: Known for its outstanding herring platters.
Restaurant Puk: A white-tablecloth tavern, operating since 1750.
Told & Snaps: A smørrebrød restaurant with a full herring menu.
Hasle Røgeri: One of Bornholm’s most famous smokehouses, dedicated to old Bornholm craftsmanship and smoked herring. Closed over the winter (typically opens in April).
Aamanns 1921: Michelin recommended, local favorite.
Møntergade: In the city center, with curried and spiced herring specialties.
8. Flødeboller
Flødeboller are chocolate-coated marshmallow treats with a wafer or marzipan base. Once considered an everyday snack, artisanal versions have elevated them into a gourmet experience. You can find them at most chocolate shops in Copenhagen, now in many different and creative flavor combinations.
Where to Try It
Summerbird Organic: One of the best places to find high-end, organic flødeboller. Exquisite designer chocolates that will make great gifts. There are 12 shops throughout Denmark and Norway.
Peter Beier: Touted as one of the best chocolatiers in Denmark.
Alida Marstrand: Home of classic Danish confections since 1930.
Bonus? A really traditional buttermilk soup called Koldskål, thickened with egg yolk, with lemon and sometimes berries, and topped with crumbled biscuits called Kammerjunkere.
