We normally put “Sol over Gudhjem” on the specials board in the late summer (from the beginning of July to the beginning of September) when the fat summer herrings have taken the Nordic seas, guaranteeing juicy, flavourful herrings
“Sun over Gudhjem” (literal translation Sun over God’s home) is a classic “smørrebrød” dish with a slightly confusing name until, that is, a kind soul informs you that Gudhjem is a town on the Danish Island Bornholm famous for its tasty smoked herrings and its beautiful beach.
Recipe for “Sol over Gudhjem”
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We welcomed Chaîne de Rôtisseurs Denmark for a traditional Danish Sunday lunch, served family style with 13 dishes, on Sunday 5 May 2016.
“Restaurant Kronborg, a classic Copenhagen lunch restaurant, recently has sharpened its gastronomic profile while keeping the experience of one of the city’s ‘old school’ places. “Smørrebrød” (English: open sandwich) is served in the honoured Danish culinary tradition. Some claim it is the only truly Danish contribution to world gastronomy,” writes Jørgen Krenk, Bailli Délégué at Chaîne de Rôtisseurs Denmark.
Chaîne de Rôtisseurs is the world’s largest and most highly acknowledged organisation for lovers of gastronomy. The organisation aims to Continue reading →
“What I didn’t know is that Copenhagen has an entire genre of restaurant—generally decades-old, charmingly old-school taverns— dedicated wholly to the dish,” writes Carey Jones about “smørrebrød” and Copenhagen’s popular lunch restaurants.
“An atmospheric tavern that serves as a perfect introduction to the world of smørrebrød; there’s no faulting the smoked eel or roast beef, but herring deserves particular consideration, whether pickled herring, pan-fried herring, marinated herring, or curried herring,” writes Continue reading →
A traditional Danish lunch almost always starts with pickled herring. We developed this recipe for herring with apple and chives for our “smørrebrød” menu with the theme Taste of Copenhagen for food festival Copenhagen Cooking 2015.
We developed a herring recipe with crème of apple and chives – and lots of flavour – for the “smørrebrød” menu we served for food festival Copenhagen Cooking 2015.
The herring became so popular that we put it on our summer platter on the blackboard.
Now summer – and the herring – has ended, and if you miss the flavourful herring we are happy to share the recipe …
RECIPE FOR HERRING WITH CRÈME OF APPLE AND CHIVES Continue reading →
Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.
The aromatic ramsons, aka the Nordic garlic, sprout everywhere at the moment. Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.
RECIPE FOR HERRINGS WITH RAMSON CRÈME AND “SMILING EGGS” Continue reading →
We aim to recreate the taste of Nordic summer in our 5-course “smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the home-salted herrings with honey and sea buckthorn at the bottom of this page – or in the August edition of foodie magazine, MAD & VENNER (in Danish).
“Few things are more iconic than “smørrebrød”, a beer in the large glass and an aquavit in the small glass,” writes the popular foodie magazine, MAD & VENNER, in their August edition.
MAD & VENNER publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014 – perfect for a relaxed lunch with friends.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the delicious herring for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014. Continue reading →
Aaron Hicklin, Editor at leading American LGBT lifestyle glossie, OUT, was in Copenhagen and visited, among others, Restaurant Kronborg. Here he had a hearty lunch with ’smørrebrød’, beer from local artisan brewery, Nørrebro Bryghus and Nordguld aquavit from Aalborg Akvavit.
“The menu is strictly traditional. The famous Danish open sandwiches,” writes Aaron Hicklin, Editor at the leading American LGBT magazine, OUT. He recommends Continue reading →
Aaron Hicklin, Editor at the leading American LGBT magazine, OUT, swung by Copenhagen this summer, and between visits to Tivoli and Louisiana he found time to have lunch at Restaurant Kronborg.
Aaron Hicklin enjoyed ’smørrebrød’ as diverse as cured herring, potatoes and smoked salmon and also tasted Ravnsborg Rød from local artisan brewery, Nørrebro Bryghus, and Nordguld Aquavit from tradition steeped distillery, Aalborg Akvavit.
Read more about Aaron Hicklin’s visit and his recommendations for Copenhagen.
Or book a table at Restaurant Kronborg and savour our home-made smørrebrød.