What to eat in Copenhagen
Copenhagen eats smørrebrød at lunch: herring on rye, a red sausage from a kiosk, frikadeller, dense rye bread, cinnamon snegle and akvavit.

[ ] Eat smørrebrød
    An open sandwich on dense rye with butter and one theme on top: herring, prawns, roast beef, liver pâté. Three or four make a full lunch.
[ ] Try marinated herring
    Herring in marinades — vinegar, curry, mustard, sour cream — on rye with onion and capers. The first course of lunch and the required partner to akvavit.
[ ] Try rugbrød
    A very dense dark sourdough rye packed with whole grains and seeds, sliced thin. The base of the Danish table and the foundation of smørrebrød.
[ ] Eat røde pølser from a kiosk
    A bright red boiled sausage in a bun with mustard, remoulade, ketchup and fried onion. The Danish street standard from pølsevogn kiosks that run late.
[ ] Try frikadeller
    Flat fried patties of pork and veal served with potato, red cabbage and gravy. Home food that appears both as a lunch dish and on smørrebrød.
[ ] Try stegt flæsk
    Thick slices of pork belly fried until crisp, with boiled potatoes and parsley sauce. Officially voted the national dish.
[ ] Try prawns on rye
    Small fjord prawns heaped on bread with mayonnaise, lemon and dill. The rule of thumb is enough prawns that the bread disappears.
[ ] Try leverpostej
    Warm pork liver pâté on rye with bacon, mushrooms and pickled beetroot. The most everyday and best-loved Danish sandwich.
[ ] Try flæskesteg
    Pork roast with a thick crackling rind, baked with bay and cloves. A Christmas dish, though it appears on sandwiches all year.
[ ] Try New Nordic cooking
    Local and foraged ingredients, fermentation, seaweed and herbs: a movement that began here in the 2000s and changed cooking worldwide.
[ ] Eat a kanelsnegl
    A cinnamon spiral of laminated yeast dough with icing. What the world calls Danish pastry is called Viennese bread, wienerbrød, here.
[ ] Try drømmekage
    A vanilla sponge under a baked caramel and coconut topping. A home cake sold by the slice in cafés and bakeries.
[ ] Try koldskål in summer
    A cold buttermilk drink with vanilla and lemon, served with crisp kammerjunker biscuits. A summer staple eaten from a bowl with a spoon.
[ ] Try akvavit
    A caraway or dill spirit served ice cold in small glasses with herring. Drunk during the meal rather than after, and always with a beer alongside.
[ ] Drink local craft beer
    Copenhagen is a Nordic craft brewing hub with dozens of breweries running their own taprooms. The classic Danish pilsner is everywhere too.

Checklist from Unload: https://unloads.me/c/food-copenhagen