The story
Tucked away on Hauser Plads, Schønnemann has earned its reputation as the essential destination for classic Danish smørrebrød. Creator Doobydobap called it "the most important place to go in Copenhagen" for open-faced sandwiches "executed to perfection"—and the menu backs that up with standouts like Curry Herring, Fried Plaice with Remoulade, Hønsesalat, and Smørrebrød Med Steak Tartare. The setting, an old-school historic building, adds to the timeless charm.
Beyond the savory plates, Doobydobap declared the Rødgrød Med Fløde "the best dessert I've ever had," a bold claim that speaks to the kitchen’s masterful touch. With a near-flawless 4.7-star rating and a focus on tradition, Schønnemann delivers an indispensable taste of Copenhagen’s culinary heritage—no invention needed.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The smørrebrød at Schønnemann, particularly the Hønsesalat, earns rapturous praise for its delicate, creamy chicken salad. Reviewers describe an overall vibe of refined, cozy Danish comfort that feels both timeless and effortlessly elegant.
“This is chicken salad. Is this an acceptable ratio of mayo to chicken? 100%. I'm Korean, so I've not seen this much mayonnaise to meat ratio ever in my life. Just because it's an open-faced sandwich doesn't mean that it's not a complex dish. Green asparagus embedded within the chicken salad, so you get a little bit of that creaminess with the chicken and a little crunch coming from the asparagus adding to the juiciness. You have the really crispy bacon on top and then you have toasted buckwheat. The bite together is so luxurious.”
What creators say
1 creator has covered Schønnemann. Most active: Doobydobap
Schønnemann is the most important place to go in Copenhagen for traditional smørrebrød executed to perfection — the king of Danish smørrebrød and the best dessert I've ever had.
Dishes mentioned
Curry Herring
This is salted preserved herrings seasoned with a curry dressing with capers on the side. Red onion always very important. Soft boiled egg and pork lard underneath. This is definitely for the more adventurous eaters. If yesterday's Omens was much more of the modern classic, Schønnemann's is smørrebrød in the most traditional sense, executed to perfection. We tried the herring yesterday that was marinated in black currant, right? And the herring here is cured only in salt, but because of lactic acid fermentation, the flesh also tightens up and it has a really really nice bite. I would say if you try it once, it's very addicting and you can never go back.
Fried Plaice with Remoulade
This is fried plaice with dill and lemon on the side, butter on the bottom. Remoulade is kind of like pickles — one of the most classic sauces we have in Denmark. I want to say remoulade is like what thousand island is for Americans. It tastes pretty similar, I would say it's more like a honey mustard and a thousand island put together. The fish itself is so tasty, it's also paned and breaded to perfection. It's so crispy. You can see the edges. Really freaking good.
Hønsesalat
This is chicken salad. Is this an acceptable ratio of mayo to chicken? 100%. I'm Korean, so I've not seen this much mayonnaise to meat ratio ever in my life. Just because it's an open-faced sandwich doesn't mean that it's not a complex dish. Green asparagus embedded within the chicken salad, so you get a little bit of that creaminess with the chicken and a little crunch coming from the asparagus adding to the juiciness. You have the really crispy bacon on top and then you have toasted buckwheat. The bite together is so luxurious.
Smørrebrød Med Steak Tartare
This is the king of Danish smørrebrød. It has turmeric curry dressing with fermented cauliflowers, carrots, pickled cucumbers and onions, pickled beetroots, salty capers, fresh zested horseradish, a raw egg yolk on top that runs when you break it, red onions, minced beef steak, and underneath a toasted bread. You don't have to do everything in each single bite — you can construct your bite. You can go a bit more spicy with the horseradish, add a bit more of the beetroot which is more sour and umami, or the salty notes from the capers. It tastes like a Japanese hanbok steak mixed with Korean beef tartar. What really makes this special is all the side dishes like the freshly grated horseradish. It is so tasty. I like that the toasted bread on the bottom absorbs all that meat juice and the egg yolk so it becomes really soggy like almost like stuffing. This is actually the best part.
Rødgrød Med Fløde
This is a combo of different seasonal red berries served with 50% cream and slivered almonds on top. It's berries and cream but completely cooked to perfection. It's definitely a little bit more viscous but with a heavy cream it kind of mellows it out. Berry taste coming through with a little bit of the toasted almonds. It is one of the best desserts I've ever had in my life. Seasonal fruit desserts when executed to perfection — for first-time visitors to Copenhagen, must or must? Absolutely must. I think Schønnemann is the most important place to go if you come and visit Copenhagen.
