One of Selma's signature creative takes on herring. The elderflower adds a floral note that's surprising but not forced. Multiple reviews praise the balance—you still taste the herring, but the dish is clearly Pettersson's invention. This is the dish that explains why Selma earned the Bib Gourmand.
Tips from diners
This is what Selma is famous for—creative herring that respects tradition without being bound by it. A must-try if you book ahead.
A seasonal special that appears only during tomato season. The tomato is ripe and flavorful; the herb mayo is made in-house. Reviewers who have had this dish note it's as close as smørrebrød gets to tasting like pure sunlight and simplicity. This is an example of Selma's philosophy: seasonal ingredients, minimal intervention.
Tips from diners
Only available in summer when tomatoes are at their best. Worth timing your visit to Copenhagen for this if you're a tomato person.
A vegetable-forward dish that showcases Pettersson's technical skill and ingredient sourcing. The celery is tender; the Old Crunch cheese is sharp. Reviewers note this is smørrebrød that speaks to the creativity at play—it's not a salad, not a warm dish, but something in between.
Tips from diners
If you're open to something unexpected, this is the place to experiment. The celery confit is proof that smørrebrød can be reinvented.
Smoked fish with a tart, slightly sour edge. The pickled rhubarb cuts through the oiliness of the mackerel. This is a dish for those who want something bold but not heavy—smørrebrød as a vehicle for contrast.
Tips from diners
A nice balance between warm and cold, rich and tart. The pickled rhubarb is key to why this works.
A meat option that shows Pettersson's restrained approach. The beef is properly seared; the horseradish cuts through the richness. The crispy shallot adds texture without overwhelming. This is smørrebrød as a refined composition.
Tips from diners
A more traditional-leaning dish than the vegetable or fish options. Great for those who want Pettersson's creativity but a familiar base.
Selma opened as a partnership between Swedish chef Magnus Pettersson and the craft brewery Mikkeller. Named after Pettersson's daughter, the restaurant became Copenhagen's only Bib Gourmand smørrebrød destination, awarded first in 2019. The menu changes daily and seasonally, with creative twists like elderflower herring or young celery confit with Old Crunch cheese. Pettersson's approach respects tradition but isn't bound by it—the result is smørrebrød that draws Copenhagen's food intelligentsia, often with queues out the door at lunch.
Book weeks in advance—often fully booked for lunch. Walk-ins frequently turn away. The restaurant is small and reservation-only.
The menu changes daily. No printed menu—dishes are written on a board. Call ahead if you have preferences or dietary restrictions.
Offer a 5- or 7-piece curated menu if you want the full experience. The chef's selections change with seasons and ingredient availability.
House-made snaps and craft beers from Mikkeller pair well with the food. Ask the staff for pairing suggestions when you arrive.
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