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Copenhagen Dining
From:
Copenhagen, Denmark
ABOVE: These desserts are loaded
with calories, but they're no match for the Wienerbr�d ("Vienna
Bread") Danish breakfast pastries.
Danish cuisine is straightforward, for the most part, and it
tends to fall into three categories:
Traditional basics. Roasted meats, frikadeller
(Danish meatballs), and chicken are often served with potatoes and gravy. Fish
is popular, both as an appetizer and as a main dish.
Sm�rrebrod. Denmark's open-faced sandwiches come
in scores or even hundreds of varieties, with toppings that range from liver
paste, smoked eel, or herring to more familiar ingredients like ham, cheese, and
salmon.
Koldt bord. The Danish equivalent of
Sweden's sm�rg�sbord
is a multi-course affair. You start by loading up on various types of
herring, other seafoods, and salads, then get a clean plate for a main course
that may include cold cuts, hot sausages, meatballs, and fried potatoes. Breads
and a dessert buffet round out the menu.
In addition to classic Danish cuisine, you'll find a wide array
of international choices in Copenhagen--everything from French restaurants to
American fast-food chains.
Tips:
-
Wienerbr�d ("Vienna bread")
is Denmark's name for Danish pastry, which is served at breakfast and as a
snack in pastry shops. It's a far cry from the limp, heavy
"Danishes" served in other countries, so give it a try even if you
prefer doughnuts or croissants back home.
-
Look for restaurants that offer a
"Dan-Menu" or daglig kort, a meal of two or more courses at
a fixed price.
Restaurants at Tivoli
Gr�ften
This traditional Danish restaurant has a local institution since 1874. Come
alone, as a couple, or with the kids.
Nimb
The Moorish-style Nimb building, once known as "The Bazaar," now houses an
upscale hotel and several restaurants and bars.
Inset photo copyright © Nimb.
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