Food and Drink Guide to Denmark: What to Eat and Drink

Denmark on a plate

Danish food is hearty, seasonal and built around bread, pork, fish and dairy. Copenhagen put New Nordic cooking on the world map with restaurants like Noma, but everyday Danish eating is simpler and very enjoyable.

Signature dishes

• Smørrebrød — open rye-bread sandwiches piled with toppings. Classics include pickled herring, roast beef with remoulade, and stjerneskud (fried and steamed plaice with shrimp).
• Stegt flæsk med persillesovs — crispy fried pork belly with parsley sauce and potatoes, voted the national dish.
• Frikadeller — pan-fried pork meatballs, usually with potatoes and red cabbage.
• Flæskesteg — roast pork with crackling, a Christmas table staple.

Street food and snacks

• Pølser — Danish hot dogs from a *pølsevogn* (sausage wagon). Try a *ristet hotdog* with crispy onions, remoulade and pickles for around 35-45 kr.
• Reffen in Copenhagen is a sprawling street-food market on Refshaleøen with global stalls.
• Wienerbrød — the original "Danish" pastry. A *kanelsnegl* (cinnamon snail) pairs perfectly with coffee.

What to drink

• Beer — Carlsberg and Tuborg are everywhere, but the craft scene led by Mikkeller and To Øl is excellent.
• Akvavit (snaps) — caraway-spiced spirit drunk ice-cold with herring, often followed by a beer chaser.
• Gløgg — spiced mulled wine in December.
• Coffee — Danes are serious coffee drinkers; the social ritual of *hygge* often centres on a cup.

Dining tips and etiquette

• Tipping is not expected; service is included, though rounding up is welcome.
• Lunch (*frokost*) is often the smørrebrød meal; dinner is the main hot meal.
• Say velbekomme (enjoy your meal) and skål when toasting — keep eye contact while you clink.
• Tap water is excellent and free; ask for *postevand*.
• Card and phone payment is near-universal; many places are cashless.

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