Danish pork liver pate baked in a tin, served warm on rugbrød with crisp bacon, sauteed mushrooms and pickled beetroot. The lunch-table mainstay of every Danish household.
Leverpostej is the Danish baked liver pate, traceable to 19th-century kitchens when pork liver was a staple offcut from the family pig. The pate is baked in a water bath and served warm on rye bread with bacon and pickled beets, the canonical pålæg (open-sandwich topping) of every Danish lunchbox. Schønnemann plates the smørrebrød reference version with crisp bacon and mushrooms; supermarket leverpostej tins are universal household stock.
4 editor picks for Leverpostej in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Leverpostej 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.
Mad & Kaffe ★ 4.5
Sønder Boulevard 68, 1720 København V
Mad & Kaffe on Sønder Boulevard in Vesterbro codified the modern Copenhagen brunch board, with customisable plates and queues that snake into the boulevard.
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.