guides you to the best local dishes & drinks in
125+ cities.
See map now

EYW City Guides

London Food and Travel Guide, by Eat Your WorldGoing somewhere and wish you could take all of a city’s Eat Your World info with you? With EYW’s Kindle and City Guides, you can! Don’t miss out on any local foods or drinks during your next trip.

View available Kindle and City Guides

Join the Project

EYW wants your food photos!

Granita Siciliana


Upload a photo now

Food Memories

EYW wants your food stories!

Eat in a Wine Barrel in Chiusa, South Tyrol

Via Tinne 7, Chiusa

Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more

Write a Food Memory now

<< back to foods in Copenhagen


Leverpostej (liver) from Ida Davidsen in Copenhagen, Denmark

What: Pork liver pate, or leverpostej (“lew-er-pos-dah”), made with liver, lard, and onions, is everywhere in Copenhagen, in groceries and on just about every smørrebrød (open-faced sandwich) menu in the city. Said to have been introduced by a Frenchman in the mid-1800s, back when it was hand-minced and quite expensive, it is, in its most basic iteration, layered atop rustic rugbrød (rye bread) over a smear of lard or butter, topped perhaps with sliced cucumber or beetroot; fancier smørrebrøds will pair the liver with mushrooms and bacon. The good stuff is to die for, and most definitely worth seeking out.

Where: We tasted a few variations of leverpostej in town, some quite run-of-the-mill and some absolutely delicious. We found that iconic smørrebrød restaurant Ida Davidsen (Store Kongensgade 70, map), more than a century old and famous for its 250 imaginative varieties of smørrebrød, had, far and away, the best leverpostej we tried in Copenhagen, by a million miles. Er, kilometers.

When: Mon-Fri, 10:30am-5pm (lunch only; kitchen closes at 4pm)

Order: The leverpostej smørrebrød (75 kr) is a pile of goodness atop a buttered slice of rye: pork liver, mushroom, bacon, cranberry jam, and a neat pile of crispy fried parsley. It proved a winning combination of components, bringing in some salt and sweetness, the softness of the liver, and the crunchy parsley. The liver itself was so buttery-smooth, it tasted as if it were whipped. This is a plate of food that disappeared quickly—and there’s 249 other things to try here. We’ll definitely be back!

Alternatively: There’s no shortage of this stuff in Copenhagen. Try a good smørrebrød restaurant (keep in mind most are lunch-only)—among the best are Schønnemann (lunch only; Hauser Plads 16-18, map), which has a veal leverpostej with mushrooms and bacon, and Told Og Snaps (Toldbodgade 2, map); the more budget-minded might consider a takeaway spot like Rita’s Smørrebrød (Fælledvej 11, map), offering liver a few different ways starting at just 12 kroner a piece—or hit up a brunch buffet like that at Restaurant Sult (inside The Danish Film Institute (Filmhuset), Vognmagergade 8 B, map), which always includes some warm leverpostej with mushroom.

Related Posts Plugin for WordPress, Blogger...


Sign up for monthly updates on new destinations + food stories.

Your personal info is private. We will not spam you.

Forgot password