Erik Frandsen's flagship blend — the name means 'Christianshavn herb.' The blend is complex (tarragon, fennel, ginger, plus other botanicals kept secret). It's potent (around 40% ABV), meant to be sipped cold as a palate cleanser between courses or after dinner. The bottle sits on the bar in its original container. It's the drink that defines the restaurant's identity.
Tips from diners
Order this chilled in a small glass — it's meant to be sipped, not gulped. One shot per person per course is the Danish tradition.
Bottles are available for purchase — you can buy Erik's schnapps directly and take them home. They make excellent gifts for someone who loves Danish tradition.
This is the dinner classic — pork chops are breaded and fried until the coating crisps and the meat stays juicy inside. The red cabbage is pickled (sweet and sour balance), served cold to contrast the hot pork. Mustard is traditional and assertive. It's comfort food that hasn't changed in 50 years, and for good reason.
Tips from diners
This is the dinner order — reliable, filling, and pairs perfectly with house schnapps. One pork chop is the base; two if you're hungry.
Book dinner in advance — this is a small space (40 seats, then 20 on the ferry) and fills up by 7 PM.
Tarteletter are small puff pastry tarts (made fresh in-house) filled with creamed vegetables (mushrooms, carrots, peas) and diced ham. They're baked until the pastry is golden and the filling is hot. It's a classic Danish dinner starter that tastes homemade because it is. Typically served with a small spoon so you can fill each shell yourself.
Tips from diners
Order this before your main — it's comforting and sets the tone for traditional Danish food. The puff pastry is worth the carbs.
Pickled herring arrives on dark rye with thin-sliced red onion (for brightness), a chopped boiled egg (for richness), and fresh dill (for fragrance). It's a study in balance — acid from the herring and onion, creaminess from the egg, earthiness from the rye. This is the herring-lover's smørrebrød. Locals order this on repeat.
Tips from diners
This is a less obvious choice than roast beef — order it if you like herring. Not for herring-first-timers.
Sit at the bar and eat standing — this is quick lunch food meant to be consumed and gone in 20 minutes. The bar feels like the Danish way.
This is classic Danish lunch — thinly sliced roast beef on dark rye, topped with house-made remoulade (mayonnaise with capers, pickles, and herbs), crispy fried onions for crunch, and whole capers for salt. The rye bread is dense and flavorful, meant to hold the toppings without falling apart. It's the textbook smørrebrød — every element serves a purpose.
Tips from diners
This is the lunch bread to order — it's substantial and the remoulade is made daily. The crispy onions are the detail that sets it apart.
Order with a house schnapps (tarragon or fennel) — it's the Danish lunch ritual. One small glass is 50 kr and a perfect palate cleanser.
Christianshavns Færgecafé opened in 1850 from the yellow building at Strandgade 50, one of Christianshavn's first establishments to obtain an alcohol license. Chef and owner Erik Frandsen calls himself a schnapps enthusiast, having developed a collection of 30+ house-made varieties — tarragon, fennel, ginger, and the signature 'Christianshavnerurten' blend. The restaurant serves classic Danish open-faced sandwiches (smørrebrød) at lunch and traditional Danish cuisine at dinner. The S:T Erik, a vintage Swedish ferry boat from 1880 (Stockholm's first fire boat), is moored outside and doubles as an overflow dining venue and photo op. It's a living museum of Copenhagen's maritime history.
Book 1-2 weeks ahead for dinner, especially weekends. Lunch (weekdays 11:30 AM-3 PM) is easier — walk in or call the same day.
This is the must-visit Christianshavn spot for visitors — the 170-year history, the canal setting, and the vintage ferry outside make it quintessentially Copenhagen. Instagram-famous for good reason.
Request waterfront seating when you book — you'll have views of the canal and the S:T Erik ferry. The sunset over the water is the best time to visit.
Erik Frandsen is a schnapps expert and loves talking about his collection. Ask him about the differences between batches or his seasonal infusions. He'll talk for hours.
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