The English are well known for their breakfasts and the French are known for their dinners but Denmark can offer a truly unique lunch. 

A festive lunch in Denmark is an all-afternoon symphony of flavours and textures and colours and aromas, of hot dishes and cold dishes, of warmth and fellowship and laughter. In other words, a true celebration of life. 

It is tradition to start with cold delicacies before warm, fish before fowl and meats. For example, you might start with herring marinated in herbs, sugar and vinegar served up on fresh, dark buttered rye bread. It is traditional to drink snaps with herring. Snaps is a spirit distilled from potatoes and spiced with cumin, coriander or dill. 

After more herring and perhaps a few Greenland shrimps you have the hot fish. This is usually deep-fried plaice fillet topped with lemon and remoulade, a spicy pickly relish. 

After this it is on to the meats. This could be the traditional roast pork with crackling and perhaps you have frikadeller as well. Frikadeller is lightly spiced meatballs of veal and pork, often served with beetroots. Or you could have the choice of roast beef, or another cold meat. This is usually followed up with Danish cheeses and finished with coffee and delightful Danish chocolates and treats. At the end of the meal, you will find you have whiled away most of the afternoon. But that's alright. You will not be needing dinner. 

DMC Companies

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• Destination Management Copenhagen A/S
• Ritzau International
• Scandinavian Image

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