We'd add
Lammerullepølse med peberrodssalat & surt
Rolled lamb sliced cold, with horseradish salad and pickles
The meat piece after the pâté, one between two.
← Back to browse
AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstLun leverpostej
Warm Danish liver pâté on rye bread
Where it comes fromCopenhagen's own
In 1847 a Frenchman, Beauvais, began selling liver pâté in Copenhagen, at up to two weeks of a worker's wages. When it became everyday food, sources differ.
Sources: Halvor Petersen, Et stykke med leverpostej (Roskilde Museum, 1997); Nationalmuseet, via DR (2016); Avisen.dk (2007).
At Slotskælderen hos Gitte Kik
Served warm on rye with pickles. Where we'd start.
From Slotskælderen hos Gitte Kik's own menu and pages, as we read them in October 2026.
Also on our table
- And the house snaps rather than a cocktail
Slotskælderen hos Gitte Kik
Danish · smørrebrød · cellar lunch · Slotsholmen, Copenhagen
Fortunstræde 4, 1065 København K
Gitte Kik's lunch cellar beside Christiansborg, the parliament, has been open since 1910, its card following the Danish season and its snaps, the aquavit, made in the house. It's the old Copenhagen lunch, piece by piece.
Been here?
Eaten at Slotskælderen hos Gitte Kik? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Lun leverpostej or anything else from Slotskælderen hos Gitte Kik help the next person order. Tag each one with its dish and it carries your name.