What to eat in Denmark: traditional dishes and how Danes eat
Danish food is rye bread, pork, fish, dairy and good pastry, cooked simply and served in small lunches and long dinners. The dishes below are the ones to try on a short trip. The one thing to know is that lunch is the traditional main event, and it is often cheaper than dinner.
The short answer
- Order this first
- Smørrebrød, an open sandwich on rye bread. It is the Danish lunch, and a good place to start.
- When people eat
- Lunch around midday, often cold and light. Dinner early, usually between 6 and 8 in the evening.
- Tipping
- Service is included, so tipping is not expected. Rounding up the bill is a courtesy.
- Where to eat well
- Our Copenhagen food guide names the places, each checked against a source.
What to eat in Denmark
- SmørrebrødOpen sandwiches on dark rye bread, topped with herring, egg, roast beef or fish. A lunch order, usually two or three pieces.Nationwide
- Stegt flæsk med persillesovsCrisp slices of fried pork belly with boiled potatoes and a white parsley sauce, often called the national dish.Nationwide
- FrikadellerPan-fried pork and veal meatballs, flat rather than round, served hot with potatoes and red cabbage or cold on rye bread.Nationwide
- WienerbrødThe pastry the English call Danish. In bakeries you will find flaky, buttery layers with custard, cinnamon or fruit.Nationwide
- Pickled herringHerring cured in vinegar, spices or curry, served on rye with onion and egg. A fixture of Christmas and Easter lunches.Nationwide
- Hot dogs (pølser)Sold from carts and kiosks in the cities. Order one with crispy onions, pickles and remoulade for a cheap, local snack.Nationwide
- FlødebollerSoft marshmallow cream on a thin biscuit base, coated in chocolate. A small sweet worth trying from a chocolate shop.Nationwide
- ÆbleskiverRound, puffy pancake balls dusted with sugar and served with jam. A Christmas market favorite in December.Nationwide
- Fish and shellfishPlaice, cod, shrimp and mussels from the surrounding seas. Look for the day's catch at harbor fishmongers and in restaurants by the water.The coasts
How the food changes across Denmark
Copenhagen and Zealand
The capital has the widest range, from traditional lunch rooms to bakeries and modern kitchens that cook with local ingredients.
Jutland
Fish from the North Sea and the Skagerrak, plus rich dairy and pork from the farms inland. Simple, hearty and seasonal.
Funen and the islands
Orchards, farm shops and small producers, with apples, cheese and smoked fish in many places. Good for slow lunches.
Bornholm
A Baltic island known for smoked herring from its smokehouses, plus local rye bread and cheese. A summer trip rather than a short one.
What to drink in Denmark
- BeerLagers from the big breweries sit beside many small craft brewers. A local beer is the usual drink with smørrebrød.
- AkvavitA caraway-flavored spirit, served ice-cold in a small glass with herring and rye bread at lunch or Christmas.
- CoffeeDanes drink a lot of it. Cafes serve good filter coffee and flat whites, often with a pastry.
- GløggHot spiced wine served in winter and at Christmas markets, often with raisins and almonds.
Where to eat in Denmark, city by city
Copenhagen
A compact waterside capital of canals, palaces, design shops and bicycles. It suits couples, families and anyone who wants a relaxed city with good food.
Order Smørrebrød
How Denmark eats
- Meal timesLunch around midday and dinner early, between 6 and 8. Kitchens often close by 9 or 10 in the evening.
- CoffeeA morning habit, and a break in the afternoon. Many bakeries open early and serve breakfast pastries by 7.
- ReservationsBook dinner at known restaurants a few weeks ahead for weekends. Lunch spots usually take walk-ins.
- TippingService is included in prices, so tipping is not expected. Leave a few coins only for exceptional service.
Signs of a place to walk past
Menus with photographs of every dish on the pavement.
A restaurant on a main tourist street with staff handing out menus.
A smørrebrød counter with only a few tired, pre-made pieces under plastic.
Pastries that look dry and have sat in the window all afternoon.
Food in Denmark: questions people ask
What food is Denmark known for?
Smørrebrød, fried pork belly with parsley sauce, frikadeller and Danish pastry are the best known. Herring and rye bread are everyday staples.
What is the national dish of Denmark?
Stegt flæsk med persillesovs, fried pork belly with parsley sauce, is often named as the national dish. Frikadeller are also very popular.
What is smørrebrød?
An open sandwich on dark rye bread, topped with ingredients such as herring, egg, roast beef or smoked fish. It is traditionally a lunch dish.
What do Danes eat for breakfast?
Rye bread with cheese or jam, cereal and yoghurt, and on weekends pastries from the bakery. Coffee is the usual drink.
Is food expensive in Denmark?
Eating out costs more than in much of Europe. Lunch is usually cheaper than dinner, and bakeries and hot dog stands keep costs down.
Do you tip in Denmark restaurants?
No. Service is included in the price, so tipping is not expected. Rounding up the bill is a courtesy, not a rule.
What is a good vegetarian option in Denmark?
Many cities now have vegetarian and vegan kitchens, and most restaurants offer a meat-free dish. Smørrebrød also comes with egg, cheese or vegetables.