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the fp is food-and-drink

Denmark Food and Drink

Given its geographical position, it is not surprising that fish forms an important part of Danish cuisine. Around a dozen restaurants in Denmark, the majority in the capital, boast Michelin star or 'rising star' status. Most towns have fast food outlets, and sausage (pølser) stalls also offering soft drinks and beer. There are no licensing hours.


• Smørrebrød is a traditional lunchtime Danish dish consisting of a slice of dark bread with butter, topped with sliced meat, fish or cheese.
• Buffet-style lunch (the koldt bord) is also popular with a variety of fish, meats, hot dishes, cheese and sweets, usually on a self-service basis.
• A normal Danish breakfast, or morgen-complet, consists of an assortment of breads, rolls, jam and cheese, often also sliced meats, boiled eggs and warm Danish pastries.

National drinks:

• Scandinavian coffee is usually drunk strong and black.
• Denmark also has many varieties of beer, famous breweries being Carlsberg and Tuborg. Most popular is pilsner (lager) but there are also specialist beers, notably those produced by Jakobsen, whose brewery is located at the original Carlsberg installation.
• Akvavit, popularly known as schnapps, is meant to be drunk with cold food or at Christmas, preferably with a beer chaser. It is served ice cold.

Things to know

The Danish Hotel and Restaurant Association displays signs indicating restaurants where the needs of diabetics are given special attention. It consists of the words 'Diabetes mad - sund mad for alle' ('Food for Diabetics - healthy food for everyone') encircling a chef's head.


Hotels and restaurants quote fully inclusive prices and tipping is not necessary.

Drinking age


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