Aamanns 1921 is a smørrebrød restaurant in Indre By, Copenhagen.
Aamanns 1921 on Niels Hemmingsens Gade in Copenhagen serves Adam Aamann's modern smørrebrød at lunch and a Nordic dinner menu, with a silver organic dining.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Roasted pork smørrebrød, Smoked salmon, Frikadeller
Must order: The four-piece smørrebrød lunch with a glass of snaps and a beer chaser.
Tip: Open seven days for lunch and dinner; book dinner on the website.
Address: Niels Hemmingsens Gade 19-21, 1153 København K, Copenhagen
Restaurant Sankt Annæ on Sankt Annæ Plads in Copenhagen has served traditional smørrebrød since 1894, a short walk from the Royal Palace with tree-lined.
Signature: Stjerneskud, Marinated herring, Liver pâté on rye
Order: The stjerneskud (shooting star) with fried plaice and salmon, plus a glass of akvavit.
Tip: Tuesday to Saturday lunch only, 11:00-16:00. Walk-ins likely after 14:00.
Slurp Ramen on Nansensgade in Copenhagen makes noodles from Bornholm wheat and rye, with a tonkotsu and shoyu menu by Austrian chef Philipp Inreiter.
Signature: Tonkotsu ramen, Shoyu ramen, Daily gyoza
Order: The classic shoyu ramen plus a side of gyoza; the noodles are made daily on site.
Tip: Walk-ins only; arrive at opening or after 20:00 for the shortest queue.
Restaurant Sankt Annæ on Sankt Annæ Plads in Copenhagen has served traditional smørrebrød since 1894, a short walk from the Royal Palace with tree-lined.
Signature: Stjerneskud, Marinated herring, Liver pâté on rye
Order: The stjerneskud (shooting star) with fried plaice and salmon, plus a glass of akvavit.
Tip: Tuesday to Saturday lunch only, 11:00-16:00. Walk-ins likely after 14:00.
Christian Puglisi's Bæst on Guldbergsgade in Nørrebro pulls wood-oven sourdough pizzas, cures its own charcuterie and makes mozzarella from Danish milk.
Signature: Sourdough pizza, House charcuterie
Order: The Margherita with house mozzarella plus a plate of charcuterie from the salumeria.
Tip: Book weekend evenings online. The 18:00 service is easier than the 20:00 turn.
Slurp Ramen on Nansensgade in Copenhagen makes noodles from Bornholm wheat and rye, with a tonkotsu and shoyu menu by Austrian chef Philipp Inreiter.
Signature: Tonkotsu ramen, Shoyu ramen, Daily gyoza
Order: The classic shoyu ramen plus a side of gyoza; the noodles are made daily on site.
Tip: Walk-ins only; arrive at opening or after 20:00 for the shortest queue.
Rosio Sanchez's Hija de Sanchez Cantina in Nordhavn pairs the original taqueria menu with sit-down ceviches, tostadas and a long mezcal list from a former.
Signature: Tacos al pastor, Ceviche tostada, Mole-roasted vegetables
Order: The al pastor taco, a ceviche tostada and a copita of mezcal.
Tip: The smaller Torvehallerne and Kødbyen counters are the takeaway play; the Cantina is the sit-down room.
WarPigs on Flæsketorvet in Vesterbro's Kødbyen runs a Texas-style smokehouse out of the old slaughterhouse, pouring 23 craft beers on tap brewed on site.
Signature: Brisket, Pulled pork, Beef ribs
Order: A half-pound of brisket with pickles, plus a pint of the house lager from the on-site brewery.
Tip: Walk-in only; arrive by 18:00 weekends or expect a 45 minute queue.
Restaurant Cofoco on Abel Cathrines Gade in Vesterbro has run a value-priced four-course Nordic tasting since 2004, the original room behind the CofocoGroup.
Signature: Four-course Nordic tasting, Daily fish
Order: The $275 four-course menu; the kitchen rotates with the season.
Tip: Open daily from 17:30; one of the easier mid-priced bookings in the city.
