Dine Like a Local
Discovering the DANISH Smørrebrød

One of the best ways to truly experience a new country is by tasting its local specialties. Food is a gateway into culture, and in Denmark, that means sitting down for a plate of beautifully crafted Smørrebrød.

If you’re visiting Denmark, one culinary experience you simply can’t miss is trying Smørrebrød, Copenhagen’s legendary open-faced sandwich. But don’t be fooled by the word “sandwich” — this is not something you eat with your hands. In Denmark, Smørrebrød is always eaten with a knife and fork. To do otherwise is almost unthinkable to a Dane.

What is Smørrebrød?

Smørrebrød, meaning “buttered bread,” is a beloved part of Danish culinary heritage. It began as a humble worker’s lunch — a practical way to use leftovers and make a filling meal from simple ingredients. At its core is a slice of hearty buttered rye bread (rugbrød), topped with a wide variety of carefully selected ingredients.

Over time, particularly in the 19th century, Smørrebrød evolved into a refined and artistic dining experience. Throughout the years, restaurants and wine bars in Copenhagen helped elevate it into a recognizable symbol of Danish food culture, turning rustic bites into elaborate creations that often stacked ingredients vertically and played with both flavor and presentation.

Today, modern restaurants continue to honor this tradition, adding a modern, sustainable twist with gourmet ingredients, as noted by Danish food expert Anders Husa.

A Taste of History: Smørrebrød at Restaurant 1733

To enjoy this dish in the most authentic and historic setting possible, we decided to visit Restaurant 1733, a true gem in the heart of Copenhagen. This restaurant boasts a tradition of serving Smørrebrød dating back to — you guessed it — the year 1733.

Located beside Slotsholmen’s Canal, with scenic views of Christiansborg Palace and Thorvaldsens Museum, Restaurant 1733 isn’t just a place to eat — it’s a place to step into Danish history while enjoying a traditional meal that locals have loved for centuries.

What makes the experience even more special is that the Smørrebrød here is served on the iconic porcelain of Royal Copenhagen — the classic blue and white tableware that is deeply tied to Danish identity. It’s not just a visual delight; it’s a symbol of national pride, craftsmanship, and the Danish appreciation for quality and tradition. It’s amazing to see how Danes are both proud and practical when it comes to using local products, seamlessly blending heritage with everyday life.

Key Aspects of the Smørrebrød Tradition

Smørrebrød is more than food; it’s a ritual with its own rules and etiquette:

• Base: Always starts with a slice of dark, dense rugbrød (buttered rye bread). Occasionally, white bread may be used for specific toppings, such as smoked salmon or shrimp.

Eating Order: There’s a specific sequence to follow for a harmonious flavor journey:

• • Fish: Begin with pickled herring, often served with red onions and dill. Then move on to shrimp, salmon, or other seafood.
  • Meat: Follow with heartier toppings such as roast beef with remoulade and crispy fried onions, or even vegetarian options like potato with mayo and chives.
  • Cheese: End the meal with cheese — Danish blue cheese paired with fruit or nuts is a classic finale.

Eating Method: Never with your hands! Smørrebrød is typically eaten with a knife and fork due to its delicate, layered construction.

Key Aspects of the Smørrebrød Tradition

Smørrebrød is more than food; it’s a ritual with its own rules and etiquette:

• Base: Always starts with a slice of dark, dense rugbrød (buttered rye bread). Occasionally, white bread may be used for specific toppings, such as smoked salmon or shrimp.

Eating Order: There’s a specific sequence to follow for a harmonious flavor journey:

• • Fish: Begin with pickled herring, often served with red onions and dill. Then move on to shrimp, salmon, or other seafood.
  • Meat: Follow with heartier toppings such as roast beef with remoulade and crispy fried onions, or even vegetarian options like potato with mayo and chives.
  • Cheese: End the meal with cheese — Danish blue cheese paired with fruit or nuts is a classic finale.

Eating Method: Never with your hands! Smørrebrød is typically eaten with a knife and fork due to its delicate, layered construction.

More Than a Meal

Smørrebrød is a window into Danish culture — a fusion of simplicity and elegance, of history and hospitality. Whether you try it in a historic restaurant like 1733 or at a modern eatery that puts a contemporary spin on the classics, you’ll be tasting a dish that has been shaped by centuries of Danish life.

So next time you’re in Denmark, don’t just grab a sandwich. Sit down, take your time, and enjoy a piece of living history — fork and knife in hand, served on Royal Copenhagen porcelain, just like the Danes do.

More Than a Meal

Smørrebrød is a window into Danish culture — a fusion of simplicity and elegance, of history and hospitality. Whether you try it in a historic restaurant like 1733 or at a modern eatery that puts a contemporary spin on the classics, you’ll be tasting a dish that has been shaped by centuries of Danish life.

So next time you’re in Denmark, don’t just grab a sandwich. Sit down, take your time, and enjoy a piece of living history — fork and knife in hand, served on Royal Copenhagen porcelain, just like the Danes do.