A signature dish that showcases Chef Karina Pedersen's approach to smørrebrød—traditional base, modern garnish. The rosehip compote adds tartness and color; reviewers note the balance between the briny herring and the sweet-tart fruit. This is one of the daily specials that changes seasonally.
Tips from diners
This is one of the standout herring options in Copenhagen. The rosehip element is unique to Møntergade.
A riff on traditional karrysild. The fried egg adds richness; the cress adds peppery freshness. Reviewers find this version lighter than classic versions—less mayo-heavy, more about the herring and spice. This is what Chef Pedersen serves when she wants to honor tradition but add a contemporary touch.
Tips from diners
Lighter than curry herring at other places due to the fried egg instead of heavy mayo. A good second piece if you start with the rosehip version.
A lighter fish option with bright flavors. The smoked mackerel is rich but not heavy; the pickled beet adds acidity and visual pop. The horseradish cream ties it together. This is a dish for those seeking something between the light plaice and heavier beef options.
Tips from diners
A solid middle choice between fish and meat options. The smoked mackerel has a pleasant oiliness that pairs well with the pickled beet.
Plaice (a local flatfish) is a Danish classic when fried. Møntergade's version uses fresh fish and a light batter. The remoulade is homemade. Reviewers note the crispness and the fact that the fish stays tender inside—a sign of proper technique.
Tips from diners
The fried plaice is crispy without being heavy. A nice option if you want something warm and crunchy.
A dinner-menu dish that appears at lunch on special request. The black garlic adds umami depth; the fried potatoes add crunch. The apple provides textural and flavor contrast. This is Chef Pedersen's approach to smørrebrød as a vehicle for technique and ingredient pairing.
Tips from diners
Ask if the beef with black garlic cream is available—it's not always on the lunch menu but worth requesting.
Restaurant Møntergade opened in June 2020 when the team behind the acclaimed Restaurant Palægade relocated to this space under new leadership from Chef Karina Pedersen. The restaurant balances a lunch menu of classic and contemporary smørrebrød with a dinner concept rooted in seasonal Danish cuisine. It earned a Michelin Bib Gourmand designation shortly after opening and maintains an upmarket-brasserie atmosphere with a small drinks counter where diners can chat with waiters.
The chalkboard specials change daily. Call or check their Instagram for what Chef Pedersen is highlighting that day.
The dinner menu (17:30–00:00) shifts to warm dishes, but smørrebrød are available for lunch. Come at 11:30–14:00 for the full lunch menu.
The drinks counter is intimate—great for solo diners or small groups who want to chat with the bartender.
Book ahead for lunch and dinner both. The restaurant fills quickly at peak hours, especially Friday.
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