This love of all things culinary is naturally reflected in restaurants, cafes etc. throughout the country, whether you are eating in a classy Michelin-starred restaurant – of which Copenhagen boasts no fewer than 10 – or a cosy country inn. And restaurants serving Danish food are now complemented by a wide range of ethnic restaurants from almost every corner of the globe.

Danish food is prepared from raw ingredients similar to those used in the UK, though there are some local specialities. Traditional Danish dishes include pan-fried meatballs with potatoes and gravy, or delicious roast pork with crispy crackling served with red cabbage and small, caramelised potatoes. And the fish is fantastic, too. Plaice, cod and herring are among the most popular and in summertime, a great Danish speciality is fried eel.

On a typical Danish breakfast table you may find some or all of the following: crusty rolls, sliced bread, rye bread – usually a lighter bread than the very dark German style ‘pumpernickel’, cheeses, cold meats such as salami, smoked or cured ham, pate, honey, jam and even thin ‘plates’ of chocolate. Soft-boiled eggs and cereals such as oats and cornflakes as well as pastries may also be served. Eggs and bacon are not a standard feature of a Danish breakfast table, though many hotels may offer this. In fact, the best bacon is exported, much of it to the UK.

No visit to Denmark is complete without a taste of the famous open-faced sandwiches, called ‘smørrebrød’. These are available with a choice of tempting toppings, such as marinated herring, liver pate with beetroot, roast beef with remoulade sauce and crispy onions, smoked salmon, smoked eel – to name just a few. A couple of these will make a delicious lunch.

Danish pastries are world famous – in Denmark they are known as “wienerbrød’, meaning ‘Viennese bread’, and they are great with a coffee break in a trendy café, or indeed at any time as they’re readily available from all baker’s shop!

Most Danes eat a hot meal in the evening, and it usually consists of meat, chicken or fish, often served with potatoes. Potatoes are a favourite with most Danes, and there are many ways to prepare them, from plain boiled potatoes to potato soufflés and much more. Rice and pasta are popular, too, and vegetables and salad are also found on most dinner tables. As happens in many other countries, the Danes are increasingly health conscious, and rich desserts are less a feature of an ordinary weekday evening meal than previously, many opting instead for fruit. Although ice cream is always popular.

The Cold Table – perhaps better known in the UK by the Swedish name ‘smørgåsbord’ is a veritable food feast – both for the eyes and the stomach! Here you will find just about everything that your heart might desire. You will usually pay a fixed price for the meal, and you can then help yourself from the table as many times as you like, taking a fresh plate each time.
You start with the cold fish dishes – several kinds of marinated herrings, prawns, smoked mackerel, smoked eel, smoked salmon, mussels etc.
Cold meats such as roast pork, smoked and cured ham, roast beef, chicken, also pates, cold potato salad, beetroot, red cabbage, cucumber, tomatoes and various salads.
Warm dishes are also features of the cold table and may include pork sausage, meatballs, fried plaice fillets, potatoes and vegetables.
The desserts table may include cheeses, fruit salad, apple dessert, meringues, chocolate cake and ice cream.

Each restaurant has its own specialities but the items shown here are what you would typically find on a Cold Table buffet.

Drinks served with this meal are traditionally aquavit, or ‘snaps, as it is also known in Denmark, and Danish lager, although wine is also popular.

The Cold Buffet Table may not be available daily but many restaurants offer a ‘platter’ with a selection of fish and meat that would typically be found on a Cold Table.