Smørrebrød is Denmark's open-faced rye sandwich: dense buttered rugbrød topped with marinated herring, leverpostej, roast beef or pickled fish, finished with dill and crisp onion.
Smørrebrød grew out of 19th-century working lunches in Copenhagen and was codified as a restaurant dish at Schønnemann from 1877 and Davidsen from 1888. Modern editorial-quality versions arrived in the 1980s and 1990s with restaurants like Ida Davidsen on Store Kongensgade; the 2010s renaissance was led by Adam Aamann at Aamanns 1921 and Magnus Pettersson at Selma, who pulled the form into the Bib Gourmand category.
4 editor picks for Smørrebrød in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Smørrebrød 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.
Selma ★ 4.7
indre-by · Rømersgade 20, 1362 København K
Selma on Rømersgade in Copenhagen holds a Michelin Bib Gourmand for chef Magnus Pettersson's modern smørrebrød at lunch and an evening tasting menu.
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 label.
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 outdoor seating on the square in warmer months.