10 Best Danish Foods and Dishes

Long considered a Scandinavian classic, stegt flæsk is a rich and hearty meal that shines a bright spotlight on its hero ingredient: crispy fried pork belly. This mouthwatering dish is often enjoyed during key events of the year like national election night, as well as in the dark winter months when the cold weather rolls in.

Stegt flæsk is elevated with comforting accompaniments like boiled potatoes drizzled with parsley sauce and tart apple compote. Enjoy a plate at some of Copenhagen's most popular eateries like Christianshavns Færgecafé and Rio Bravo.

There’s nothing more satisfying than smørrebrød: delicious open sandwiches made with dense brown rye bread topped with meat, cheese or seafood and a range of enticing garnishes. With roots that stretch back to Denmark’s 19th-century factory workers, this simple but inviting dish is a must-try for travellers who are sticking to a budget but have worked up a serious appetite.

Wander the streets of Copenhagen, Aarhus and Odense and you’ll find these savoury treats in cosy cafe windows and chic upmarket eateries, dressed with pickled herring, barrel-smoked salmon, thinly sliced cucumber and horseradish cream. We love Restaurant Schønnemann for its ‘Madame Smørrebrød’ on freshly baked rye. It’s loaded with chicken salad, Dijon mustard and pretty stems of watercress.

Giving German and Italian meatballs a run for their money, frikadeller are traditional Danish patties that are made with minced pork, veal, beef, or a combination of any 2. Pan-fried to perfection, these mouthwatering morsels are often served with boiled white potatoes, creamy sauce, cooked red cabbage and glossy pickled beetroot.

In Copenhagen, swing by 18th-century Café Petersborg for a plate of filling frikadeller in its intimate vintage dining room, or opt for its plant-filled courtyard during the warmer months of the year. Alternatively, visit Frank’s Kro for a plate of these legendary Danish meatballs and a glass of Cabernet Sauvignon, but make sure you book a table as the place is super-popular.

Another of Denmark’s open sandwiches, stjerneskud is an over-the-top homage to all things seafood, with toppings piled high on a buttered French baguette. Meaning ‘shooting star’ in Danish, this delectable treat is often found in the nation’s most prestigious Michelin restaurants, as well as in traditional countryside inns named kros.

You have been warned: stjerneskud overwhelms with its towers of fried haddock and steamed sole, succulent shrimp and whole crayfish, as well as glistening black caviar and Marie Rose sauce. Det Lille Røgeri, an eat-in delicatessen in Skanderborg, specialises in this culinary treasure, as does Frk. Barners Kælder in central Copenhagen.

An old-fashioned staple with storied peasant roots, koldskål is a simple buttermilk dessert that dates back to the 1900s and is sweetened with sugar, cream, vanilla and lemon. Boasting a soup-like consistency, it is often enjoyed on hot summer days when it’s made fresh in the kitchen or bought pre-made in cartons from Denmark’s major supermarkets.

Treat yourself to this homely ‘cold bowl’ like a true Scandinavian by adding strawberries and crumbled biscuits like kammerjunker and tvebakker. Try big-name brands like Arla or head to Copenhagen’s Schønnemann Restaurant, where you can sample fresh batches of koldskål just like Mother used to make.

Denmark’s oysters are coveted by Copenhagen’s trend-setting seafood restaurants, which serve them with top-shelf champagnes and summery white wines. Consumed here since the Stone Age, the nation’s celebrated Limfjord species is widely considered the best in the world, characterised by its refined nutty flavour and firm textural profile.

Head to the Jutland Peninsula to participate in an oyster safari led by Viking forager, Jesper Voss, or attend the annual Denmark Oyster Festival on the picturesque island of Rømø. In Copenhagen, reserve a table at Kødbyens Fiskebar for freshly shucked oysters that have been artfully plated, or head to Hav Torvehallerne fishmongers for molluscs by the kilo.

Leverpostej is a flavourful Danish pate made from freshly ground pork liver and is often used as a spread on smørrebrød sandwiches. This meaty pate pairs perfectly with vegetables like pickled beetroot, cucumber and crispy onions.

You can purchase ready-made leverpostej in Denmark’s delicatessens and supermarkets or at most local butcher’s shops and speciality grocers. For a swish gastro experience, visit Copenhagen’s Ida Davidsen restaurant for its Niels-Jørgen Kaiser sandwich, house-baked rye bread loaded with house-made leverpostej, crispy bacon, lingonberries and sauteed mushrooms.

A traditional Scandinavian dish that’s popular during the festive season, brunkål is slow-cooked white cabbage with an earthy brown hue. The Danish version, also known as brunkål med flæs, features thick slices of fatty bacon that renders down during the cooking process.

Celebrated for its scrumptious caramelisation, this yuletide side dish is enhanced with sugar, salt and vinegar and pairs perfectly with a main course of meat, game or poultry. We recommend serving hot on Christmas Day with delicious roast pork, boiled white potatoes and plenty of crackling.

Originating in Austria, wienerbrød found a new home in Denmark in the mid-1800s when bakers brought this sweet ‘Viennese bread’ across European borders. A collection of classic Danish pastries, each variation showcases a flaky, textured exterior that’s finished with irresistible preparations like homemade jam, sugar glazing and eggy golden custard.

A mainstay in Denmark’s gastro scene, visitors can try these delicious treats at Copenhagen’s chain bakery Lagkagehuset, as well as in artisan patisseries that are peppered across the country. Our top wienerbrød picks include the hindbærsnitte slice, which is coated with raspberry marmalade, and the tart rhubarb horn, which is sprinkled with slivered almonds.

Flødeboller are fluffy marshmallow domes that feature a crunchy biscuit base and a hard shell of chocolate. Originating in the 19th century, these delicate edibles were soon adopted by Canada’s confectioners who began manufacturing them in the city of Montreal.

While there are several flødeboller brands on the market today, you can still stroll the streets of Denmark’s charming towns and cities and buy these delicious baubles from artisan sweet makers. We recommend Anker Chokolade in Copenhagen and Frederiksberg Chokolade in Frederiksberg for colourful toppings and imaginative flavours.