16 Best Danish Food Dishes to Try

Smørrebrød, literally “butter and bread,” is a classic open-faced sandwich for lunch in Denmark. It consists of buttered rye bread (rugbrød) and toppings, like cold cuts, spreads, cheese, pickled herrings, cucumbers, tomatoes, and fresh herbs.

Depending on the ingredients, there are many popular variations of smørrebrød. The most famous one is dyrlægens natmad (“Veterinarian’s midnight snack”), which is made with dark rye bread, salt beef, meat aspic, liver pâté, garden cress, and raw onion rings.

Another well-known variation is stjerneskud (literally “shooting star”), which was created in the 1960s to welcome the famous astronaut Yuri Gagarin who was visiting Copenhagen. It consists of buttered bread slices and various types of seafood.

Frikadeller is the Danish version of pan-fried meatballs. It is typically made using minced veal (with beef and pork as possible alternatives), eggs, chopped onions, bread crumbs, and milk.

Frikadeller is golden and crispy on the outside, yet tender and juicy inside. These delicious meatballs can be served hot or cold with boiled potatoes, gravy, pickled vegetables, or red cabbage.

Speaking of meatballs, another Danish dish worth trying is boller i karry, which is prepared by coating pork meatballs in a creamy curry sauce on a bed of steamed rice.

Stegt flæsk is a classic Danish dish prepared with fried pig belly, potatoes, and persillesovs (parsley sauce). Its typical accompaniments include mashed potatoes, cornbread, apple compote, and cheese.

Since the 2000s, eating stegt flæsk on election nights has become a tradition in Denmark. This is because its name sounds like valgflæsk (“election pork”), a term for politicians’ unrealistic promises throughout their campaigns.

Æbleskiver, literally “apple slice,” is a Danish pancake-like treat that comes in a spherical shape. It is made from a batter similar to that used for pancakes, consisting of flour, eggs, sugar, milk, and baking powder or yeast.

In Denmark, æbleskiver is a casual snack for family gatherings, with jam, powdered sugar, maple syrup, butter, and whipped cream being well-liked toppings. This spherical pancake is sometimes sold by street sellers in the winter.

Legend has it that æbleskiver was invented by a band of Vikings who made pancakes with their helmets or shields due to the lack of regular pans.

Flæskesteg, or roast pork, is an important dish in Denmark. It is a traditional part of the Danish Christmas supper, which is served on Christmas Eve.

Many Danish people love flæskesteg because of its crispy, crackling skin and the savory, succulent meat beneath. They typically pair roast pork with boiled potatoes, brown sauce (made from the meat juices), red cabbage, and pickled cucumbers for a rounded meal.

While pork has long been a popular food in Denmark, it wasn’t until the Industrial Revolution in the 1860s, when wood-fired ovens were introduced for domestic use, that roast pork and other pork-based dishes became widely accessible.

Rundstykker, literally “round bits/ pieces”, is a Danish round breakfast bun. It comes in numerous varieties: some are soft, some are crusty, and some are covered in poppy or sesame seeds.

Rundstykker is available at every bakery in Denmark, and locals often grab a few when they want a quick breakfast on the go. In addition, this buttery bread roll is also a versatile side dish, snack, and appetizer.

Tarteletter is a traditional Danish dish prepared by filling a small, open-faced pastry shell with a savory and creamy mixture. Chicken and asparagus are the most popular ingredients for the filling, though other types of meat and vegetables are used in other variations.

Tarteletter is usually part of a buffet served at restaurants or during parties. Because of its modest size and lightness, this pastry dish is enjoyed as a starter, though some people also consume it as an entree or breakfast dish.

Æggekage is a hearty Danish omelet or frittata. Beaten eggs, flour, milk, and seasonings are its core ingredients, while diced bacon, chives, onions, and tomatoes are ideal additions.

Overall, æggekage is a simple yet excellent breakfast or supper dish. Serve it the Danish way with boiled potatoes and rye bread.

Grød refers to porridge made by simmering grains in milk or water. It is a widely enjoyed breakfast dish in Danish cuisine.

Grød’s main ingredients range from traditional choices like oats, rye, and barley to more modern interpretations using quinoa or chia seeds. Danish people often add sugar, butter, and dried fruits to their grød, as well as serve the porridge alongside syrups, honey, and nuts.

Pålægschokolade is the Danish food product of thin, tempered chocolate slices designed specifically to be used as a topping on bread. It was first introduced to the Danish market in 1963 by Galle & Jessen, a famous chocolate and confectionery brand.

Pålægschokolade has a smooth texture and melts easily upon contact with warm bread, providing a sweet and indulgent contrast to plain or savory bread.

Danish chocolate slices are especially popular among children and are a common sight in Danish lunch boxes.

Spandauer, often known as the Danish or Danishes in English, is a beloved Danish pastry that originated in the Austrian baking tradition. It combines a flaky, buttery laminated crust with sweet fillings and toppings.

Traditional spandauer fillings include apples, raspberries, vanilla custard, and almond paste, while toppings are usually icing or almonds. Spandauer is easy to find in every Danish bakery and is suitable for all occasions, especially a Sunday breakfast.

Øllebrød, literally “beer bread,” is an interesting Danish porridge made by soaking rye bread in beer (often a dark porter) and cooking it. Sugar or cream is sometimes added to sweeten the taste.

A well-known breakfast dish, øllebrød has a sour, rich, and caramel-like flavor thanks to the combination of unlikely ingredients.

Legend has it that øllebrød originated in monasteries, as monks dipped leftover or stale bread in hot beer and consumed it to avoid food waste. Nowadays, øllebrød is considered a healthy and easily digestible dish, so it is a common sight at hospitals or retirement homes.

Æbleflæsk is a classic Danish dish made by frying thinly sliced tart apples and bacon or pork belly with onions and seasoning. It combines the sweet, tart, and savory elements of apples and pork into a strange yet refreshing flavor profile.

Æbleflæsk was created in Funen, a Danish island between Jutland and Zealand, in the 16th century. Since then, it has been a popular dish around Christmas or Easter, commonly served on top of rye bread.

Pariserbøf, literally “Parisian steak,” is a beloved Danish open-faced sandwich created in the 1960s. Its star is minced beef that has been seasoned and pan-fried in butter until medium rare or well done.

Pariserbøf also features pickled beets, capers, red onions, and a raw egg yolk atop butter-fried French toast. Despite its fancy name, this Parisian steak sandwich has no connection with Paris or even France, except for the use of French-style white bread.

Brændende kærlighed, which translates to “burning love,” is a typical Danish dish made of mashed potatoes, bacon, and fried onions. It is often topped with grated nutmeg, leek, and parley and served with a side of syltede rødbeder (sweet pickled beets).

Brændende kærlighed originated in rural Danish cuisine as a hearty meal to warm up during the cold months. Today, this mixture of crispy bacon and creamy mashed potatoes is still a staple in fall and winter.

Bøfsandwich is a fascinating Danish sandwich consisting of a thick beef patty served on a bun or a bread roll. While this concept sounds like an American hamburger, what makes it different is that the Danish sandwich is coated in a lot of brown gravy.

Bøfsandwich first appeared in 1949 and has since been an essential element of Danish fast food culture. This unique take on hamburgers is available at various burger joints, casual restaurants, and roadside stalls throughout the country.

Now that you have learned about the most popular Danish dishes, let’s check out some general aspects of local cuisine to deepen your understanding.