Most-loved dishes
AI summary of what 2 dish mentions say about the food
“We got three different types of the smørrebrød. First, I try the smoked pickled herring with red onions and sprouts on buttered rye bread. The herring is kind of pickled, kind of briny, sweet and sour, and the rye bread is crumbly with the crunch of the red onions and pickled peppers — it has almost a nutmeggy taste. Then I go for the steak tartare — minced beef patty on rye bread with onions, capers, raw egg yolk, and horseradish. I mix everything with the yolk, and it's awesome: the crunch of the onion, the coolness of the beef, a little horseradish, and the richness and creaminess of the egg yolk. It's very nice.”
What creators say
1 creator has covered Hallernes Smørrebrød. Most active: Mark Wiens
Hallernes Smørrebrød at Tivoli Food Hall offers beautifully decorated, traditional Danish open-faced sandwiches, including excellent steak tartare and pickled herring options.
Dishes mentioned
Steak Tartare Smørrebrød
We got three different types of the smørrebrød. First, I try the smoked pickled herring with red onions and sprouts on buttered rye bread. The herring is kind of pickled, kind of briny, sweet and sour, and the rye bread is crumbly with the crunch of the red onions and pickled peppers — it has almost a nutmeggy taste. Then I go for the steak tartare — minced beef patty on rye bread with onions, capers, raw egg yolk, and horseradish. I mix everything with the yolk, and it's awesome: the crunch of the onion, the coolness of the beef, a little horseradish, and the richness and creaminess of the egg yolk. It's very nice.
Pickled Herring Smørrebrød
We got three different types of the smørrebrød. First, I try the smoked pickled herring with red onions and sprouts on buttered rye bread. The herring is kind of pickled, kind of briny, sweet and sour, and the rye bread is crumbly with the crunch of the red onions and pickled peppers — it has almost a nutmeggy taste. Then I go for the steak tartare — minced beef patty on rye bread with onions, capers, raw egg yolk, and horseradish. I mix everything with the yolk, and it's awesome: the crunch of the onion, the coolness of the beef, a little horseradish, and the richness and creaminess of the egg yolk. It's very nice.
