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Smørrebrød i Nyhavn - Tradionel dansk mad & smagfulde klassikere

As industrialization reached Denmark, the tradition of "Smørrebrød" emerged. Men had to bring packed lunches to work, and that's when they started having smørrebrød, which was a practical solution for their meals. The word "smørrebrød" literally means "butter on bread," referring to the practice of spreading butter or fat on slices of bread.
In the 1880s, open-faced sandwiches (smørrebrød) began to take Danish restaurants by storm, where they creatively approached it and truly began to showcase what the open-faced sandwich could be. Since then, the open-faced sandwich has become a Danish classic known worldwide. And if you ask us, enjoying open-faced sandwiches (smørrebrød) in Nyhavn is the perfect place to experience Danish classics.

DID YOU KNOW THIS ABOUT SMØRREBRØD?

     At Smørrebrød er ikke Mad
     og Kierlighed er ikke Had
     Det er for Tiden hvad jeg veed
     Om Smørrebrød og Kierlighed”
          – Johan Herman Wessel



Smørrebrød is meant to be a convenient snack enjoyed outside the comforts of home, allowing you to satisfy your hunger on the go. The possibilities and variations of smørrebrød are endless, offering a wide range of choices:

Popular types of smørrebrød include:
Håndmad: "Håndmad" (Hand-food): A typical homemade snack made with a simple piece of bread, butter, and desired toppings. It's eaten by hand, as the name suggests, without the need for a knife and fork.

Amagermad: "Amagermad": Consists of a slice of French bread and rye bread layered with butter in between.

Klapsammen: "Klapsammen": A delightful, child-friendly smørrebrød that can be eaten without a knife and fork. It consists of fillings sandwiched between two pieces of bread. This makes it perfect for packed lunches and a great option to take on the go. It should not be confused with a sandwich!

Højtbelagt: "Højtbelagt" (Highly-layered): An upgraded version of håndmad enjoyed with a knife and fork. It is often served in restaurants. The distinguishing feature of this smørrebrød is its height and extravagant appearance achieved through layering.

Pindemadder: "Pindemadder": Typically enjoyed at standing events, pindemadder consists of bread with toppings and garnishes held together by a skewer, making it easy to grab from a passing tray.

"Smørrebrødslagkage" (Smørrebrød layer cake): A layer cake made with slices of wheat bread stacked with various fillings in between.

"Kanapé": A small, toasted wheat bread served with delicate toppings, often served as an appetizer or at receptions. Et lille, ristet hvedebrød der serveres med fint pålæg, som forret eller til receptioner.

 
All these options may be the reason why smørrebrød remains incredibly popular even after 170 years.
Smørrebrød is simple, tantalizes all taste buds, offers a taste of Danish history, and presents endless variations that continuously challenge our perception of what smørrebrød can be.