Traditional Danish fare relies on provisions native to the region: grains, potatoes, pork, beef, and fish. Most meals begin with sild, pickled herring of various flavors, served on rugbrød, a very dark and dense rye-based bread. This bread also provides the basis for the most common Danish lunch: smørrebrød—open-face sandwiches piled high with various meats, vegetables, and condiments. For dinner, try flæskesteg, pork roast with a crispy rind, which is commonly served with rødkål, stewed red cabbage, and potatoes.

Denmark's major cities have a good selection of restaurants serving both traditional Danish and international cuisines. Danes start the workday early, which means they generally eat lunch at noon and consume their evening meal on the early side. Make your dinner reservations for no later than 9 pm. Bars and cafés stay open later, and most offer at least light fare.

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