Building on its history and its fierce independence, Aamanns 1921 is more than ever committed to defending the values that have made it the benchmark Danish restaurant. Welcome to the kingdom.

Traditional Danish/European kitchen with a strong organic influence, looking resolutely forward. Like founder and chef Adam Aamann, I have scoured the unique Nordic region in search of the best ingredients from land and sea. All results are pictured above. The perfect combination of nostalgia, imagination and innovation in the culinary/living process of creation. Eating smørrebrød at Aamanns 1921 is not only a must but a real delight. Keeping with the Danish way of life, the restaurant only uses homemade bread produced in one of its own private bakeries, as I was told exclusively by a member of the Aamanns team. Every product involved in preparing food and drink masterpieces is firmly geared towards Scandinavian agriculture. Something very important not only from the point of view of culinary ethics, but also great respect for the palate of guests. Transforming an ordinary slice of bread into a visual and tasty composition eaten in a location that used to be a bunker, now elevated to a place full of friendly atmosphere and laughter, is a proper revolution.

I hope you will enjoy this post as much as I have enjoyed my lunch.