Smørrebrød: More Than Just Bread and Butter

Whether you’ve been to Denmark before or have done a bit of research before your upcoming trip, you’ve probably already come across this culinary staple of the Nordic kitchen — smørrebrød.

Although it originated as a simple slice of bread spread with butter, it quickly evolved into a practical solution for eating outside the home, and became one of the first Danish dishes to gain worldwide fame, especially after smørrebrød restaurants began popping up around Copenhagen in the 1880s.

The name reflects its origins, Smør means butter and Brød means bread in Danish. Much like its name, the dish evolved over time, though its core remained the same: a slice of rye bread spread with butter and topped with a variety of ingredients such as cheese, fish, or meat.

The most popular type is the lunch smørrebrød (Frokostsmørrebrød, in Danish) - a light meal, often enjoyed for lunch, a nighttime meal, or as a snack between meals. It originally offered a practical solution for working people who spent long hours away from home.

As smørrebrød restaurants grew in popularity, a new type emerged — the party smørrebrød (festsmørrebrødet in Danish), known for its elaborate decoration and meant to be eaten with a knife and fork. To be honest, it’s just not practical any other way.

There are several classic types of smørrebrød that have earned their own names, among them:

• Marineret sild - marinated herring served on rye bread, often with curry salad, onion, and a hard-boiled egg on top.

• Leverpostej - warm, coarsely chopped liver pâté on dark rye bread, topped with bacon and sautéed mushrooms, sometimes with salad or pickles.

• Roast beef - thin slices of roast beef on rye bread with remoulade sauce, grated horseradish, and crispy fried onions; often served with pickled cucumbers.

• Flæskesteg - thin slices of roast pork on rye bread with red cabbage and a slice of orange.

• Æg og rejer - a combination of boiled egg and shrimp, topped with cress and other garnishes.

In today’s Copenhagen, you’ll find a mix of traditional smørrebrød restaurants serving locals and tourist-oriented spots that aim to dazzle visitors with beautifully presented and delicious introductions to the world of smørrebrød.

Here are 3 recommendations I want to share with you:

Hallernes Smørrebrød

Hallernes Smørrebrød began as a small stand in Copenhagen’s Torvehallerne in 2012, founded by three partners: a tea merchant, an architect, and a goldsmith-turned-journalist, united by their shared love of smørrebrød and a desire to do something different.

Since then, they’ve expanded across Copenhagen and Kongens Lyngby, becoming a must-visit for tourists and locals alike.Their modern approach to smørrebrød is built on three principles:

• High quality - most items are made from scratch with top-quality, often locally sourced ingredients.

• Rye Bread - which they call the most Danish, healthy, and flavorful of all breads.

• Simplicity - inspired by the sayings “Ornament is a crime” (Adolf Loos) and “Less is more” (Mies van der Rohe), they believe every ingredient should serve a purpose and contribute to a perfect balance of taste and texture.

As a visitor, you are bound to come across them at either their original location at Torvhallerne, Tivoli’s Food Hall, Magasin du Nord, and even at Kastrup International Airport. Typically open everyday between 11:00-19:00.

Domhusets Smørrebrød

Located just off the main tourist street of Strøget, this smørrebrød shop hides in plain sight and is especially popular among locals who work nearby. I discovered it myself while working in the area and quickly became a fan. It’s a classic spot offering traditional styles and flavors — simple, satisfying, and full of local charm.

Since it is a more traditional lunch\in-between-meals kind of smørrebrød, the shop is open Monday to Friday, 7:30-15:00 (and they often close early once everything’s sold out).

Birthes Smørrebrød

If you wander a bit further off the beaten path and prefer an authentic — and more affordable — experience, this one’s for you. Alongside smørrebrød, you’ll also find traditional Danish dishes such as frikadeller (pork patties) and flæskestegssandwich (roast pork sandwich).

The shop is open Monday to Friday, 7:00-16:00.

If there’s one thing I’ve learned while exploring Copenhagen’s food scene, it’s that smørrebrød is more than just a meal — it’s a small slice of Danish culture. Whether you’re grabbing a quick lunch on the go or sitting down for a festive feast, each bite tells a story of tradition, creativity, and everyday life in Denmark.

So next time you’re in Copenhagen, treat yourself to a piece (or three) — and let the flavors surprise you with new tastes and experiences in every bite.