Denmark
Ask what Denmark eats and the answer starts with this: open sandwiches, pork, and pastries; hygge comfort food now joined by New Nordic innovation. Look for Smørrebrød (open rye sandwiches topped with herring, egg-shrimp, or roast pork), Frikadeller (pan-fried pork meatballs with potatoes, gravy, pickled cucumber) and Stegt flæsk (crisp pork belly slices, parsley sauce, potatoes; voted national dish). Open rye sandwiches were formalised in nineteenth-century Copenhagen; Oskar Davidsen’s restaurant listed 178 varieties on a metre-long menu from 1888. This atlas has 36 Denmark dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
37 dishes.
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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Æbleskiver
Sphere pancake puffs with jam and icing sugar, December treat. Ready in 20 min prep and 25 min cooking. About…
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Akvavit
Caraway snaps drunk ice-cold with herring lunches. A wine & spirit recipe from Denmark.
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Asier
Peeled cucumber pickled sweet and sour, sliced onto pork and meatballs. Ready in 30 min prep and 15 min cooking.…
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Boller i karry
Pork meatballs in a mild curry sauce over rice. Ready in 30 minutes prep and 45 minutes cooking. Serves 4.…
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Brunede kartofler
Potatoes caramelised in butter and sugar for Christmas dinner. Ready in 15 minutes prep and 20 minutes cooking. Serves 6…
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Brunsviger
Sheet of sweet yeast dough dented and flooded with brown sugar butter. Ready in 30 minutes prep and 20 minutes…
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Danablu
Sharp, salty blue cow’s milk cheese crumbled onto rye bread. A cheese & dairy recipe from Denmark.