A classic Danish preparation using young matjes herring — known for its tender flesh and milder flavor compared to aged herring. The browned butter adds richness and a nutty note, while the egg yolk provides creaminess. This is one of Denmark's most traditional smørrebrød foundations.
Tips from diners
Traditional and authentic — reviewers consistently recommend this to first-time smørrebrød eaters as the quintessential Danish experience.
A signature Norrlyst preparation showcasing their commitment to Scandinavian ingredients. The smoked salmon is sourced from Vestfjord and the dillemulsion adds a bright, herbaceous note that complements the richness of the fish. The crisp apple and cool cucumber provide textural contrast on traditional rye bread.
Tips from diners
Ask for a recommendation on which schnapps or local beer pairs best with your smørrebrød — Norrlyst has curated selection from local Danish breweries.
The restaurant's lunch format allows you to sample multiple preparations and creates a balanced meal. The 285 DKK price point is noted across multiple sources as remarkable value for the quality of ingredients and preparation. Reviewers consistently mention this as one of the best lunch values in Copenhagen.
Tips from diners
This is one of the best lunch values in Copenhagen — Michelin-recognized food at a price point that feels fair even by casual restaurant standards.
Named after a Danish vessel, this herring preparation leans into the spice and complexity. The horseradish cream and fresh horseradish provide heat and pungency, while the pickled mushrooms add umami and acidity. This is for adventurous diners who want layers of flavor.
Tips from diners
If you like bold flavors and don't shy away from horseradish heat, this is a memorable choice that shows the depth of Danish smørrebrød tradition.
A more delicate salmon preparation using rillette — a traditional French technique of shredded and potted fish. The root vegetable adds earthiness while the apple and cabbage provide a crisp, fresh counterpoint. This represents Norrlyst's blending of Nordic and continental European approaches.
Tips from diners
This is a lighter option if you want to try two different preparations — pair it with the herring for a quick, satisfying lunch that won't slow your afternoon.
Norrlyst is the flagship of a restaurant group and has won multiple competitions for their modern interpretation of Danish smørrebrød. The kitchen sources ingredients from carefully selected small producers: meat and poultry from Grambogård and Hopballe Mølle, organic vegetables from Kiselgården, and cold-smoked Vestfjord salmon from Norway. At lunch, the menu changes with the seasons and what the foragers bring back from the area north of Copenhagen. The restaurant earned Michelin Bib Gourmand recognition for their culinary expertise and sustainable sourcing philosophy.
Reservations are recommended, especially for lunch between 12:00-13:30 when the restaurant is most busy. The kitchen closes at 14:00, so come early if you want the full menu.
The smørrebrød menu changes seasonally and sometimes daily based on what the foragers and suppliers bring in. Come back across different seasons to experience the full range.
If you're new to Danish smørrebrød, order the lunch set to try two different preparations — it gives you variety and context for understanding the tradition.
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