This smørrebrød restaurant (Danish open sandwiches) in Frederiksberg Centret makes as much as possible from scratch, with local ingredients, sustainable fish and organic roast pork and boiled eggs. Rye bread is the foundation. The menu has classics such as potato and roast beef sandwiches and seasonal variants with fish, greens, homemade mayonnaise and pickles. Inspired by functionalism, it leaves out decoration such as lettuce leaves. The chain began in Torvehallerne in 2012 and has several branches in the Copenhagen area.
You can eat in or take away, and there is delivery and vegetarian dishes. Tables cannot be reserved. It is child-friendly, and catering can be arranged. The entrance, parking and toilet are wheelchair accessible, but the seating is not.
