This smørrebrød spot in Tivoli Food Hall offers a modern take on Danish open sandwiches. Most of it is made from scratch with fresh ingredients, the fish is sustainable, and the roast pork and boiled eggs are organic. Rye bread is the foundation and stays visible on every piece, with no lettuce leaf or superfluous garnish. The chain began in 2012 at Torvehallerne.
You order at the counter, and tables cannot be booked. There is a bar with wine and beer, a large terrace overlooking Tivoli and shared seating in the food hall. Food can be taken away or delivered, and there are vegetarian dishes. The entrance and toilet are wheelchair accessible, and it is good for children.
