Sans Souci – french for “no worries” – opened as an inn back in 1902 and has been a classic watering hole up through history. Now it has changed owners, and been renovated in the authentic style. At Sans Souci you can enjoy a lunch of classic smørrebrød in top quality, and at night you can have traditional danish dishes from olden days, like wienerschnitzel, … Læs mere An old fashioned inn becomes edible

Rasmus Kjær – Chef of the Year 2000 – started his career with sophisticated and foreign influences, but has now connected to his danish roots, in this fine eatery in Copenhagen.   The food is characterized by a hiqh quality level, as well regarding raw ingredients as craftsmanship. The combination of modern techniques and traditional cooking methods works great, and almost everything is produced inhouse. … Læs mere Signatur serves fine danish classics in slightly modernised versions

The king of Smørrebrød Adam Aamann at New Nordic Cookout, New York 22. october. The danes have been eating smørrebrød since ancient times. In the old days it consisted mostly of rather dry bread with lard or butter, but in the late 1800’th it turned in to a more sophisticated culinary craft. The most famous family in smørrebrød was the Davidsen family, a strong force … Læs mere Smørrebrød is not a Smorgasbord