Best Dishes at Møntergade

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.

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.

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.

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.

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.