The traditional opening smørrebrød—briny and acidic herring that cleanse the palate. Multiple reviews note this is where to start at Schønnemann; the herring is properly cured and the rye bread provides the perfect vessel. This is the dish that sets the tone for the meal.
Tips from diners
Start here—this is the traditional first piece. The herring is perfectly balanced between salt and tang.
Reviewers consistently call out this dish as a standout—the horseradish cream cuts through the richness of the beef. The crispy fried onions add texture and sweetness. Locals often order this as their second or third piece, paired with akvavit.
Tips from diners
Order this second after the herring. The horseradish cream is what makes it special—don't skip it.
The pâté is made in-house following old-school recipes. Reviewers note this is one of the more comfort-food-oriented choices on the menu. The pickled beets provide sharpness against the rich pâté.
Tips from diners
The liver pâté is made fresh daily—richer than the fish options but just as traditional.
A more refined choice from the menu. The smoked eel is silky and subtle; the scrambled egg adds creaminess. This is a dish for those who want to venture beyond herring and roast beef but stay within classic territory.
Tips from diners
If you want something more delicate than roast beef, try the smoked eel. It's one of the quieter treasures on the menu.
A lighter seafood option among the offerings. The shrimp are quality and the remoulade is homemade. This is often chosen by diners wanting something briny but less acidic than herring.
Tips from diners
A solid seafood option if you want shrimp instead of herring or smoked fish.
Schønnemann opened in 1877 and remains the benchmark for traditional Danish smørrebrød. The restaurant serves lunch only, tucked behind dark wood paneling and white tablecloths in the heart of Indre By. Waiters in white shirts pour akvavit and guide diners through hand-written menus featuring herring, roast beef, and smoked fish on dense rye bread—recipes unchanged for generations.
Book at least 2–3 weeks ahead during lunch hours. Walk-ins often face 30-minute waits or unavailability.
Lunch only—opens at 11:30 and closes at 17:00. Arrive between 12:00–13:30 for the smoothest seating.
Ask the waiter to pair akvavits with your smørrebrød. The 140+ selection includes caraway, dill, and berry varieties—each complements different pieces.
Order 3–4 pieces rather than one. Smørrebrød portions are card-sized, designed for variety. The progression from herring → roast beef → eel is traditional.
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