Restaurant Palægade

"Enter past the pavement terrace with sheepskin-covered chairs and you’ll find yourself in this beautiful brasserie with a striking black & whited tiled floor, unique brass light fittings and oak & walnut chairs modelled on Finn Juhl’s ‘Reading Chair’. During the day, this is the place to come for smørrebrød – both traditional and modern – from warm fried herring with caramelised onion, ramson and apple to red pickled herring with dark berries and crème fraiche. At night, the menu focuses on contemporary Danish cuisine and an impressive wine list, with the hand-crafted dessert trolley a real feature." - Michelin Inspector

Palægade - Review - Frederiksstaden - Copenhagen - The Infatuation

"In the days before Noma, “Danish food” often meant smørrebrød. These traditional open-faced sandwiches can be found all over the city, from Copenhageners’ homes to high-end restaurants like Palægade. The beauty of Palægade’s open-faced sandwiches is in the added flair from unconventional ingredients like yuzu creme and chanterelles. Set in a slick dining room with checkered floors, this is the ultimate power-lunch spot. You’ll likely see people dressed in business attire, but don’t feel like you need to show up in the same—it’s perfectly acceptable to wander in off the street in jeans and a t-shirt. photo credit: Jonas Buhr" - Mary Holland

Where Chefs Eat on Vacation: Pierre Thiam on a Copenhagen Trip Full of Pastries

"Includes fried herring sandwiches among the recommended eats."

How Chefs Make 'Hygge' Foods High End

"At Restaurant Palægade—where lunch is the star and executed by a fine dining staff in a relaxed, high end hygge setting—this classical Danish kitchen led by co-owner Karina Pedersen serves luxe smørrebrød with craftsmanship in focus." - Marisel Salazar

How Chefs Make 'Hygge' Foods High End

"At Restaurant Palægade, this classical Danish kitchen led by Karina Pedersen serves luxe smørrebrød with craftsmanship in focus. Specialities include lobster tartare with fried egg and breaded turbot with oxtails." - Marisel Salazar