Smørrebrød in Nyhavn - Traditional Danish food & tasty classics
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, the smørrebrød begins to take the Danish restaurants by storm, where they innovatively go to work with it, and really start to show what the smørrebrød can do. Since then, the smørrebrødet has been a Danish classic that has become known all over the world. And if you ask us, smørrebrød in Nyhavn is just the right place to experience the Danish classics. See the menu here.
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. A small, toasted wheat bread that is served with fine cold cuts, as a starter or for receptions.
All these options may be the reason why smørrebrød remains incredibly popular even after 170 years.
The smørrebrød is simple, hits all the taste buds, it is a piece of Danish history and then there are countless variations of it, which time and again make chefs challenge our perception of what a smørrebrød can do. See the menu here