Sunday, October 13, 2019

Selma - Copenhagen, Denmark

You go to Italy to eat pizza. I went to Denmark to eat smørrebrød. What’s smørrebrød? It’s open faced sandwiches consisting of a slice of rye bread topped with a variety of toppings, which is a very loose definition, indeed. Smørrebrød, as I learned, can come with anything and everything. It not just open faced; it’s open interpretation.

It’s especially so when it comes to Selma in Copenhagen (@selmacopenhagen), the first smørrebrød specialist to be awarded by the Michelin Guide with a Bib Gourmand. Selma is an upgraded smørrebrød experience. Imagine if a chef created a fine-dining concept around New York’s dirty water hot dog. Yes, it’s like that.

Some of it involves the rye bread only in spirit. The traditional herring smørrebrød has the rye toasted and crumbled into crunchy pebbles. And when you order the baked cod smørrebrød, you get dinner and a show; the chef comes out to ladle the shrimp from a frying pan tableside, pouring the mustard-based sauce over the fish and a perfectly poached egg. There’s even a stunning seared scallop smørrebrød carefully decorated with peas and shoots. Tweezers were definitely involved.

Your move, avocado toast.

Rømersgade 20
1103 København

Sal's Pizzeria - Foothill Ranch


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