AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstStjerneskud
Plaice, steamed and fried, with shrimp, roe and mayonnaise on toast
Where it comes fromCopenhagen's own
In the 1880s, when workers' lunch breaks grew too short to go home for a hot meal, Copenhagen's first smørrebrød restaurants opened. In 1883 a restaurant in Tivoli printed the first known smørrebrød list, a card guests ticked to order.
Sources: Katrine Klinken, Lex.dk (2026); Annechen Bahr Bugge (OsloMet), Store norske leksikon (2026); Michael Blegvad, Lex.dk (2026); Irene Petersen, Videnskab.dk (2009).
At Restaurant Schønnemann
Hand-peeled Greenland shrimp and trout roe: the house's own take on a Danish classic. We'd have it at a lunch seating.
Restaurant Schønnemann
Danish · luxury smørrebrød · plaice · Latin Quarter, Copenhagen
Hauser Plads 16, 1127 København K
A cellar on Hauser Plads that first fed farmers in town for market, in 1877, and still spreads its smørrebrød, open sandwiches on rye, fresh each day. Its stjerneskud, toast with plaice, is the plate we'd book it for.
The proof, in the house's own words
Why the stjerneskud
Tradition
A Copenhagen lunch cellar for nearly a hundred and fifty years, five generations deep.
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