If someone didn’t like bread and butter as a child, it was never a child!
The literal translation of Smørrebrød is just bread and butter. Not the good, but not salted, Tuscany bread, but another good bread, the dark one of the Nordic countries. In Denmark it is an ancient custom to take a slice and butter it.
Those who have tried another treat like the British scone with salted butter will already have in mind a series of fantastic sensations and aromas, but please don’t go straight to the kitchen, finish before reading. But forget about any kind of sandwich. The best of them will not give you the same satisfaction, because the Smørrebrød is much more, we could easily count it among the haute cuisine dishes and the price to pay at check out is no less!
A good open sandwich comes into the world with rye feet (a slice of bread), put into a generous spread of good Danish butter, a free and colorful body (the delicacies with which a good chef will garnish the base) and no hat! The Danish sandwich has only one slice of bread.
Don’t eat it standing alone with only an hasty counter drink. Don’t eat a melancholy smørrebrød wrapped in film. Don’t eat a sad aged smørrebrød in a refrigerated counter.
Look for a place where they make them at the moment and enjoy them in a good restaurant or in a beautiful park if you prefer a take away.
Perhaps the most interesting thing about this food is that, at the moment, it does not fall into the category of dishes welcomed by global cuisine. So the only way to taste one is a fly to Denmark.
If someone didn’t like bread and butter as a child, it was never a child!
The literal translation of Smørrebrød is just bread and butter. Not the good, but not salted, Tuscany bread, but another good bread, the dark one of the Nordic countries. In Denmark it is an ancient custom to take a slice and butter it.
Those who have tried another treat like the British scone with salted butter will already have in mind a series of fantastic sensations and aromas, but please don’t go straight to the kitchen, finish before reading. But forget about any kind of sandwich. The best of them will not give you the same satisfaction, because the Smørrebrød is much more, we could easily count it among the haute cuisine dishes and the price to pay at check out is no less!
A good open sandwich comes into the world with rye feet (a slice of bread), put into a generous spread of good Danish butter, a free and colorful body (the delicacies with which a good chef will garnish the base) and no hat! The Danish sandwich has only one slice of bread.
Don’t eat it standing alone with only an hasty counter drink. Don’t eat a melancholy smørrebrød wrapped in film. Don’t eat a sad aged smørrebrød in a refrigerated counter.
Look for a place where they make them at the moment and enjoy them in a good restaurant or in a beautiful park if you prefer a take away.
Perhaps the most interesting thing about this food is that, at the moment, it does not fall into the category of dishes welcomed by global cuisine. So the only way to taste one is a fly to Denmark.
If someone didn’t like bread and butter as a child, it was never a child!
The translation of Smorrebrod is just bread and butter. It’s not a the good, but not salted bread that you can eat in Tuscany (Italy), but another type of bread, the dark one, that you can eat in Northern Europe. In Denmark the people love to take a slice of bread and butter it.
Who have tast the Scottish stone with butter already have in their mind a fantastic sensation and aromas, but please let you read this post! Then go fast in the kitchen for a slice of buttered bread.
A good smorrebrod (one open sandwich) comes into the world with 1 only slice of buttered bread and well garnished by a good chef.
I can’t speak about of it a lot, but I hope that you can fly to Denmark in the future and tast it!
I like to talk about place to eat something good and about the atmosphere of those places.
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Thanks for sharing your thoughts and ideas how to eat Smorrebrod.
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