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AI-made picture of Stjerneskud

AI-made picture of the dish, not a house photo

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Our dish — the plate we'd order here first

Stjerneskud

Stjerneskud, the shooting star: plaice steamed then fried, with mayonnaise, hand-peeled Greenland shrimp and trout roe on toast. The house's own take on a Danish classic, and the reason to book a lunch seating.

See it on Restaurant Schønnemann's site ↗

Restaurant Schønnemann

Danish · luxury smørrebrød · plaice · Latin Quarter, Copenhagen

Hauser Plads 16, 1127 København K

Must-goOne of the few places in this city we'd plan a trip around.

A lunch cellar on Hauser Plads, five generations in, serving smørrebrød, open sandwiches on rye, the old way. The shooting star is the plate we'd book it for.

The proof, in the house's own words

Why the stjerneskud

Strong evidence

  • Technique

    Plaice steamed first, then fried: the house's own twist on the classic.

    Home page ↗

  • Tradition

    A Copenhagen lunch cellar for nearly a hundred and fifty years, five generations deep.

    Home page ↗

  • Sourcing

    Shrimp peeled fresh, with trout roe on top.

    Menu ↗

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