The Børge is the iconic hotdog that put Harry's Place on the map. It's an extra-large sausage with a high meat content and juicy interior. Reviewers consistently call out the quality of the sausage meat and the ratio of toppings to bread. The fried onions are crispy and not greasy, and the remoulade adds tanginess. This is the dish to order if you want the full Harry's Place experience.
Tips from diners
Order the Børge with 'alt,' which means 'everything' — remoulade, crispy onions, pickles, and ketchup. It's the classic way Harry's regulars eat it.
Ask the counter staff if they have Krudt (gunpowder sauce) — it's a spicy special sauce that's not always on the menu but transforms the Børge if you like heat.
This is Harry's second-most-famous item. Flæskesteg is a Danish classic — roasted pork belly with crispy crackling. Harry's version uses quality pork with a proper crackle, and the sandwich is substantial and flavourful. Reviewers mention it as equal to the Børge in quality, and some prefer it for its different texture and richness.
Tips from diners
If you tried the Børge on your first visit, try the flæskesteg on your second — it's a completely different and equally satisfying experience.
If the Børge is too much, Harry's also serves a regular-size sausage that still uses high-quality meat. Reviewers mention it as a properly sized sausage that holds its own against Copenhagen's other hotdog stands. The meat is noticeably juicy and the bread doesn't fall apart — both marks of a well-executed hotdog.
Tips from diners
The classic hotdog is a satisfying lunch — pair it with a beer from a nearby bar if you want to linger in the neighbourhood.
Harry's Place is tiny and doesn't serve alcohol itself, but it's located in a neighbourhood full of bars. However, many regulars order their hotdog and eat it with a beer from a nearby café. The hotdog pairs particularly well with a crisp lager.
Tips from diners
Buy your hotdog at Harry's, then grab a beer from a nearby bar and eat at one of the outdoor tables — this is how the neighbourhood eats.
A third signature dish that reviewers mention as hearty and flavourful. The meatballs are soft and well-seasoned, and the combination of gravy and lingonberry provides a sweet-savoury balance. One reviewer notes that the original producer stopped making the meatballs about 30 years ago, and while the current version is still good, it doesn't match the legendary original.
Tips from diners
The meatball sandwich is good, but older regulars mention the original recipe from the 1960s–80s was even better. Don't let that stop you from trying it — it's still solid.
Harry's Place opened in 1965, founded by Harry Löfvall, a trained sausage maker. The stand is still in its original location on the corner of Nordre Fasanvej and Nordvestpassagen, and has changed hands only twice. Harry developed an extra-large sausage (equivalent to 1.5 normal sausages) and named it 'Børge' — it remains the signature item. Though Harry passed away in 1989, the stand has maintained its reputation and continues to serve locals, craftsmen, students, and tourists seeking authentic Danish fast food. The place is tiny, you order at the hatch, and the queue mixes everyone in the neighbourhood.
Harry's Place is a tiny counter with limited seating — come expecting to stand at the bar and eat quickly, or take your hotdog to go. The queue moves fast.
There are no reservations — just walk up and order at the hatch. Lunch (12–1 PM) and dinner (5–7 PM) are the busiest times.
This place is the real deal — founded in 1965 and still run with the same philosophy. You're eating the same hotdog that Danish politicians and celebrities have ordered for 60 years.
A Børge at 55 DKK is one of Copenhagen's best values for a filling meal — especially compared to trendy restaurants in nearby Nørrebro.
Similar picks in Copenhagen
Page last updated: