Dish finder in Copenhagen

Dense rye bread topped with herring, roast beef, egg and shrimp or liver pâté, eaten with a knife and fork. Order two or three, fish first.

Thin slices of new potato on rye with mayonnaise, crisp onions and chives. Best in early summer when the new potatoes arrive.

Fried and steamed plaice on bread with prawns, mayonnaise, caviar and lemon. A celebratory lunch plate.

Herring in vinegar, curry or sherry marinades, on rye with onion and capers. Traditionally the first course at a long lunch, often with a snaps.

Pan-fried pork meatballs with potatoes, brown sauce and pickled red cabbage, or cold on rye the next day.

Crisp slices of pork belly with boiled potatoes and a creamy parsley sauce, voted the national dish. Old-style kroer serve it, often as all-you-can-eat.

Roast pork with crackling, caramelised potatoes and red cabbage, the Christmas dinner. In a sandwich it is a year-round street food.

A red sausage or a French hot dog from a pølsevogn, with remoulade, mustard, ketchup, raw and crisp onions and pickled cucumber.

Puff-pastry cases filled with chicken and asparagus in a white sauce. Old-fashioned, and back on many lunch menus.

Pan-fried fish cakes with remoulade and lemon on rye bread. Fishmongers sell them hot to take away.

A spiral of buttery pastry and cinnamon, from any bakery. The Danish pastry is called wienerbrød here.

A soft yeasted cake with a gooey brown-sugar and butter topping. Office birthdays run on it.

A cream- or custard-filled bun sold in the weeks before Fastelavn in February. Bakeries compete on them every year.

Round fluffy pancakes dusted with sugar and dipped in jam, with gløgg at Christmas markets.

Chilled sweet buttermilk with lemon and vanilla, topped with small crunchy biscuits. Only in summer, sold in cartons in every supermarket.

Stewed red berries thickened and served with cream. Famous mostly as the phrase Danes ask foreigners to pronounce.