Danish cuisine, although it may seem simple, hides a wealth of flavors and centuries-old tradition. The first dish you can't imagine a culinary journey in Denmark without is, of course, the famous smørrebrød. These open sandwiches on dark rye bread are a true icon of Danish gastronomy, dating back to the 19th century. Initially, they were a simple meal for workers, who would take their buttered bread and top it with leftovers from the previous day. Over time, they evolved into true works of culinary art, where every ingredient has its place and meaning.

In Copenhagen, the best smørrebrød can be found at Aamanns 1921 restaurant, where tradition meets modernity. The restaurant, whose name refers to the year of its opening, offers classic compositions with a modern twist. Chef Adam Aamann is credited with breathing new life into this traditional dish, elevating it to the status of culinary art. His interpretations are lighter and more refined than the traditional versions, but still retain the Danish spirit.

For those who prefer a more traditional approach, Gitte Kik's Slotskælderen restaurant, which has been in continuous operation since 1797, will be ideal. Located near Christiansborg Castle, this historic establishment serves smørrebrød according to recipes handed down from generation to generation. The interior is decorated with old photographs and memorabilia, and the staff proudly tells the history of each dish. It's worth knowing that in traditional establishments there is an unwritten rule about the order in which smørrebrød is eaten: herring first, then other fish, then meats, and finally cheeses.

No less important dish in Danish cuisine is stegt flæsk - officially recognized as Denmark's national dish in 2014 after a nationwide vote. This delicacy is crispy, fried slices of pork belly served with boiled potatoes and a creamy parsley sauce. This dish is best enjoyed at Restaurant Kronborg, where it is served in its traditional form, unchanged for decades. The restaurant, which has been family-run for generations, is famous for cultivating authentic flavors and a welcoming atmosphere. It is interesting to note that in some regions of Denmark there are 'stegt flæsk ad libitum' evenings, during which you can eat this dish freely for a fixed price.

Another mainstay of Danish cuisine is frikadeller, or Danish meatballs. Unlike Swedish meatballs, Danish frikadeller are more flattened and pan-fried. They are prepared from a mixture of ground pork and veal, with the addition of onions, eggs, bread crumbs and spices. The best frikadeller in Copenhagen is served by Restaurant Karla, where they are served with traditional side dishes: boiled potatoes, gravy and red cabbage. The restaurant, although not one of the oldest in the city, has won acclaim for its perfect execution of classic Danish dishes. It's worth knowing that frikadeller is not just a restaurant dish - it's also a staple of Danish home dinners and an integral part of the cold buffet during holidays and family celebrations.

Denmark, surrounded by the waters of the Baltic and North Seas, has a rich fishing tradition, which is reflected in its cuisine. One of its most distinctive dishes is stjerneskud, or 'falling star' - an exquisite version of smørrebrød with fish. It's a real feast for the palate, consisting of a slice of rye bread covered with lettuce, on which is arranged a fried and cooked flatfish fillet, shrimp, Limfjord caviar and decorative accompaniments. The name 'falling star' refers to the showy appearance of the dish, which was said to resemble a meteor crossing the sky.

At Restaurant Schønnemann, which has been in business since 1877, stjerneskud is prepared according to a traditional recipe, with top-quality ingredients delivered daily by local fishermen. This historic establishment, where time seems to have stopped, is famous for its huge selection of aquavit, a traditional Scandinavian liquor that pairs perfectly with fish. Interestingly, in the 19th century the restaurant was a popular meeting place for Danish artists and writers, including Hans Christian Andersen, who is said to have been inspired by the restaurant's atmosphere when creating some of his stories.

It's impossible to talk about Danish cuisine without mentioning herring, which has been a staple of food for coastal residents for centuries. At Husmanns Vinstue, a cozy wine bar with traditions dating back to 1888, they serve marinerede sild - herring marinated in vinegar with onions, spices and spices. They are served on rye bread with raw egg yolk and onions. The restaurant impresses not only with its authentic flavors, but also with its intimate atmosphere and extensive wine list, carefully selected to go with each dish. It's worth knowing that in the old days herring was such an important export commodity that it was called the 'silver treasure of Denmark'.

Another popular fish dish is æbleflæsk, a traditional dish that combines the sweetness of apples with the distinct flavor of bacon. It's an unusual combination, characteristic of Danish cuisine, which often juxtaposes sweet and salty flavors. At Christianshavns Færgecafé, a charming canal-side restaurant in the historic district of Christianshavn, æbleflæsk is prepared according to a recipe passed down from generation to generation. Housed in the building of a former ferry landing, the restaurant impresses not only with its authentic cuisine, but also with its unique view of the canal. According to tradition, the dish was particularly popular in winter, when fresh apples from the autumn harvest were combined with salted bacon, providing a nutritious meal in the cold months.

At Det Lille Apotek, Copenhagen's oldest restaurant, which has been in continuous operation since 1720, you can try another classic - rød pølse, the signature red sausage. This unassuming snack has a cult status in Denmark and is an integral part of the urban landscape. It owes its red color to a dye added to the casing, which was originally intended to mask the meat's imperfections. Today it is a symbol of Danish street food, although at Det Lille Apotek it is served in a more exquisite version, with homemade side dishes. The place itself, whose name means 'Little Pharmacy,' was originally housed in a pharmacy building and still retains its historic decor with wooden beams and original furniture. It is said to have been frequented by Hans Christian Andersen and even Wolfgang Amadeus Mozart himself during his visit to Copenhagen.

Danish cuisine, although mainly associated with hearty, filling dishes, also has a sweet side that deserves special attention. One of the most distinctive desserts is risalamande, a creamy rice pudding topped with chopped almonds and cherry sauce. This festive treat has a fascinating history dating back to the 19th century, when Danish cooks modified the French dessert riz à l'amande, adapting it to local tastes. It is traditionally served on Christmas Eve, and its integral part is the game of searching for a whole almond hidden in one of the servings. The person who finds it receives a special gift, called an 'almond gift' (mandelgave).

At Restaurant Tight, a modern establishment with a respectful approach to tradition, risalamande is served year-round, although it becomes especially popular during the holiday season. The chef adds a hint of vanilla from Madagascar and serves it with a homemade Danish cherry sauce. Interestingly, during World War II, when rice was hard to come by, Danes made a similar dessert from barley, calling it 'bygotto' - ' This version still appears in some homes today as a reference to hard times.

Another dessert without which Danish cuisine cannot be imagined is koldskål, a refreshing, cold milk soup served mainly in summer. Prepared from buttermilk or a mixture of yogurt and milk, sweetened with sugar and flavored with lemon and vanilla, it is the perfect refreshment on hot days. It is traditionally served with small, crunchy cookies called kammerjunkere, which are soaked in the soup. At Chicky Grill Bar, a place that combines traditional flavors with a modern approach, koldskål is served in an updated version, with fresh seasonal fruits and homemade cookies. You should know that the name 'koldskål' literally means 'cold bowl' and refers to the way this dessert is served.

Danish cuisine is also unique drinks, among which gløgg - the Danish version of mulled wine, popular during the holiday season - deserves special attention. This warming drink, prepared from red wine, rum or aquavit, with the addition of spices, almonds and raisins, has its roots in 16th-century tradition. At Slotskælderen Gitte Kik, you can enjoy this aromatic liquor during the winter season, prepared according to a recipe passed down from generation to generation. Interestingly, the name 'gløgg' comes from the Old Norse word 'glödgat vin', meaning 'glowing wine'.

For those who prefer less alcoholic options, an ideal choice would be kaffe med wienerbrød, a traditional Danish coffee served with a pastry, which is known around the world as 'danish pastry'. These layered, buttery pastries with fillings of marzipan, cream or fruit have their origins in the 19th century, when Danish bakers began experimenting with Austrian baking techniques. At Restaurant Kronborg, they serve them according to the original recipe, with top-quality butter and handmade filling. It is worth knowing that there are more than 20 different types of wienerbrød in Denmark, and each region has its own specialty.

At the end of the culinary journey in Denmark, it is worth mentioning leverpostej - pork liver pate, which is a staple of Danish sandwiches and snacks. This creamy, flavorful pate, seasoned with onions, butter, eggs and spices, is best enjoyed warm, served on rye bread with fried onions, bacon and pickles. At Aamanns 1921 leverpostej is prepared according to a traditional recipe, but with a modern twist - forest mushrooms and herbs are added, which gives it a unique character. Interestingly, the average Dane eats about 3 kg of leverpostej a year, making it one of the most popular foods in the country.

Danish cuisine, although it may seem simple, hides a wealth of flavors, history and traditions. Each of the dishes described is not only a culinary delight, but also a story about the culture, history and values of this fascinating country. When visiting Copenhagen, make time for a culinary journey through these traditional flavors that best capture the spirit of Denmark and its people.