This smørrebrød restaurant is in Copenhagen Airport and belongs to a chain with several shops, the first of which opened in Torvehallerne in 2012. Rye bread is the base of every open sandwich, and most dishes are made from scratch with local ingredients where possible. The fish is sustainable, and the roast pork and boiled eggs are organic. The menu mixes classic and modern versions, such as prawns, fish fillet with remoulade and crayfish salad with avocado.
Breakfast, lunch and dinner are served, to eat in or take away. Beer, coffee and organic akvavit are on offer. Cards and mobile payments are accepted, and the entrance and toilet are wheelchair accessible.
