Popular and traditional choices are:
Pickled herringplain, curry, or with red spices.
Liver Paté Sandwichprobably the most popular.
Stjerneskudsalad, one fried and one boiled plaice fillet, shrimp and mayonnaise.
Røget ål og rørægsmoked eel and scrambled eggs
Pariserbøfbeef patty cooked rare with capers, horseradish, raw onions, and a raw egg yolk on top.
Dyrlægens natmadliver pate, slices of corned beef, onion rings and aspic sky.
Beef tartarraw lean ground beef served with raw egg yolk, onions, horseradish and capers.
FlæskestegSlices of pork roast with pickled red cabbage.
Roastbeefwith remoulade, fried onion, horseradish.
Kartoffelsliced potatoes, tomatoes, crispy fried onions, and mayonnaise.
Hakkebøfpan fried ground beef patty with soft fried onions, a fried egg and pickles.
Shrimpsyou get a generous portion of just shrimp with a little mayonnaise.
OstCheese. Try a very old cheese served with raw onions, egg yolks and rum.
Apart from the ubiquitous kebab shops and pizza stands, dining in Denmark can be fairly expensive, but a worthwhile cost. Traditional Danish fare includes items as pickled herring, fried plaice, and other assorted seafood items. Hearty meat dishes are also prevalent, as seen in items such as frikadeller pork only or pork and veal meat balls topped by a brown sauce and "stegt flæsk og persillesovs" thick pork bacon slices topped by a parsley cream sauce. Many meals are also accompanied by a beer, and shots of aquavit or schnapps, though these are mainly enjoyed when guests are over. Drinking along with meals is encouraged as the foods are enhanced by the drinks, and vice versa. If looking for a quick snack to grab on the go, try the traditional Danish hot dog, served in a bun with a variety of fixings, including pickles, fried or raw onions as well as ketchup, mustard and remoulade a Danish invention in spite of the French name, consisting of mayonnaise with the addition of chopped cabbage and turmeric for color. For dessert, try either "ris à l'amande" rice pudding with almonds and cherries, again a French name with no relation to French cuisine or æbleskiver ball-shaped cakes similar in texture to American pancakes, served with strawberry jam, both normally only available in November and December. For candy try a bag of "Superpiratos" hot licorice candy with salmiakki.
In the past few years, Copenhagen has emerged as a very happening place for food enthusiasts and gastronomic travelers, the highlight being the world-renowned restaurant Noma.
Do avoid touristy places where no Danes are to be found, popularity amongst locals is almost always an indicator of quality.
Restaurants offering examples of international cuisine are common, mostly in major cities, especially Italian, Greek and Chinese restaurants, though Japanese, Indian and even Ethiopian restaurants can be found too. Quality is generally high, as the competition is too sharp for low-quality businesses to survive.
The traditional Danish lunch is smørrebrød, open sandwiches usually on rye bread - fish except herring, plaice and mackerel are served on white bread, and many restaurants give you a choice of breads. Smørrebrød served on special occasions, in lunch restaurants, or bought in lunch takeaway stores, are piled higher than the daily fare.The Danish rye bread rugbrød is dark, slightly sourish and often wholegrain. It is a must for all visitors to try.