Scandinavian salt-and-sugar cured raw salmon, flavoured with dill and white pepper, sliced thin and served with mustard-dill sauce on rye bread. A Christmas table staple turned year-round smørrebrød classic.
Gravad laks (literally 'buried salmon') is the medieval Scandinavian preservation technique of curing salmon under salt and sugar in the ground, with the modern Danish version dating to the 19th century when sugar became widely available. The Christmas julefrokost table without gravlax is incomplete in Denmark. Schønnemann and Aamanns 1921 plate the canonical smørrebrød with mustard-dill sauce; Torvehallerne fishmongers cure their own daily.
4 editor picks for Gravad laks in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Gravad laks across every city.
Schønnemann ★ 4.8
indre-by · Hauser Plads 16, 1127 København K
Schønnemann on Hauser Plads in Copenhagen has served smørrebrød since 1877, with house-baked rye, a 140-bottle snaps cabinet and lunch-only service.
Aamanns 1921 ★ 4.6
indre-by · Niels Hemmingsens Gade 19-21, 1153 København K
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.
Torvehallerne (fishmonger row) ★ 4.3
Frederiksborggade 21, 1360 København K
Torvehallerne's fishmonger row on Frederiksborggade pulls Limfjord oysters, hot-smoked salmon, marinated herring and seasonal North Sea catch to a standing.
Restaurant Sankt Annæ ★ 4.3
indre-by · Sankt Annæ Plads 12, 1250 København K
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.