Selma

If you are looking for the soul of Danish cuisine, then you cannot go beyond smørrebrød, the cornerstone of the Danish lunch tradition: slices of rye bread with a spread of cold meat, fish and or vegetables. Chef Magnus Petersson gives smørrebrød a new dimension with his innovative creations such as herring with black currant with chives, horseradish and cress or shrimp with wild garlic, kefir, lime and sourdough. You also drink a local beer on tap.