Danish Food (2024)

FAQs

Danish Food? ›

Cabbage and root vegetables like beets were an important part of the diet, along with rye bread, fish, and pork. Open-faced sandwiches, known as smørrebrød, are among the best-known examples of traditional Danish cuisine.

Cabbage and root vegetables like beets were an important part of the diet, along with rye bread, fish, and pork. Open-faced sandwiches, known as smørrebrød, are among the best-known examples of traditional Danish cuisine.

Typical Danish breakfast is bread (white or rye bread) with cream or soft cheese, sausage, cured cold meat or jam with coffee or tea. Among popular breakfast dishes are also cereals and porridge. One of the most interesting things and a very traditional Danish food you can eat in Copenhagen is øllebrød.

The must-try traditional dishes in Copenhagen include smørrebrød, a Danish open-faced sandwich, frikadeller (Danish meatballs), and the Danish hot dog. Other notable dishes include flæskesteg, a juicy roast pork with crispy crackling, and forloren hare, a meatloaf-style dish.

Main meals. Most Danes have three regular meals a day, usually consisting of a cold breakfast with coffee or tea, a cold lunch at work and a hot dinner at home with the family. Some also have a snack in the middle of the afternoon or in the late evening.

Denmark's national food dish: Stegt flæsk

And the winning dish, a classic pork recipe 'stegt flæsk med persillesovs', was no surprise. The crispy pork with parsley sauce and potatoes is a very old dish that has won the hearts, and tummies, of Danes for centuries.

While there are many meat dishes, fried pork with parsley sauce and potatoes (stegt flæsk med persillesovs og kartoffler), is Denmark's national dish. Pieces of pork meat seasoned with salt and pepper are fried until crisp, then served with potatoes and parsley sauce.

Danish Eggs are of Danish origin and quality. The Danish farmer produces the eggs with care and pride. And you only get eggs from hens bred in Denmark. The egg: Danish Eggs are perhaps the safest in the world.

Table manners are Continental -- hold the fork in the left hand and the knife in the right while eating. Always keep your hands visible when eating. Keep your wrists resting on the edge of the table.

If you are new to a Danish workplace, you might think that going for lunch at 1200 would be beating the lunchtime rush. The opposite is true. Lunchtime in Denmark begins as early as 1130 and you won't find many eating after 1300.

What alcohol is Denmark known for? ›

Snaps is the traditional hard liquor. The word refers generically to a shot of hard liquor, but in Denmark is almost always akvavit. This is distilled from grain and potatoes and flavored with herbs. It is a core part of Danish culture, drunk with herring and potatoes and at crayfish parties.

The open-faced sandwich, or smørrebrød, is as Danish as a block of LEGO. It is a mini design marvel in its own way too: a delicately balanced dance of textures, flavours and colours piled in a tower built on a buttered rye bread base.

A hot dog with mustard, ketchup, rémoulade, fried onions, fresh onions and pickles from award-winning Den Okologiske Polsemand.

Akvavit, translated from Latin to mean 'water of life', is a Scandinavian drink distilled from potatoes and grains and flavoured with herbs. It is the national drink of Denmark and is enjoyed as a celebration drink, sipped from a shot glass.

"The tradition to eat lunch early, at 12, might be that lunch in Denmark is not a big meal like other European countries. It's a cold meal and often a lunch pack from home, often a few sandwiches," Professor Lotte Holm of the University of Copenhagen told The Local.

Fyn is famous for its brunsviger. This cake is made from soft, yeasty dough and is topped with brown sugar mixed with butter. Traditionally served warm, it's really popular and available all over the country, but of course the best is in Fyn.

Typical Danish pastries include a snegl, a cinnamon roll-style pastry, a spandauer, a pastry with a dab of custard cream in the middle (you probably know this as a 'Danish pastry'), and a tebirkes, a pastry with remonce in the middle and poppy seeds all over the top.

"The tradition to eat lunch early, at 12, might be that lunch in Denmark is not a big meal like other European countries. It's a cold meal and often a lunch pack from home, often a few sandwiches," Professor Lotte Holm of the University of Copenhagen told The Local.

Kongen af Danmark (Danish for "King of Denmark") is a type of hard candy with an aniseed flavour. The candy was previously eaten as a cure for cough and for general "chest pains". Kongen af Danmark candy.