Stegt Flaesk appears as a signature dish in 1 Denmark cities. See each city's local variant and where to eat it.
Stegt flæsk med persillesovs · Copenhagen
Stegt flæsk is fried pork belly slices, crisp at the edges, served with new potatoes and a thin parsley cream sauce. Denmark voted it the national dish in 2014.
Stegt flæsk traces to 17th-century Danish farmhouses, where pork belly was the everyday cured-and-fried staple for evening dinner. The dish moved into restaurant menus in the 1880s, especially at smørrebrød-adjacent rooms like Restaurant Sankt Annæ. Today most lunch counters serve a single-piece version on rye for under DKK 145; the canonical full plate sits at Schønnemann and Aamanns 1921.
Where to eat in Copenhagen:
- Schønnemann
- Aamanns 1921
- Restaurant Sankt Annæ