Restaurant Schønnemann Travel Guide

Restaurant Schønnemann stands as one of Copenhagen's most enduring culinary institutions, with roots stretching back to 1877 when it was founded as Café Hauser Plads by Frederik and Marie Henriksen in the basement of a nearby building. The restaurant relocated to its current home at Hauser Plads 16 in 1901 under the management of Peter Frederiksen and his wife Augusta. Originally serving the farmers, traders, and coalers who came to Copenhagen's markets to sell their produce and livestock, the restaurant catered to working-class patrons seeking hearty food, fresh beer, and potent schnapps after a day of commerce. The establishment took its current name when Augusta's daughter Erna married Petrus Schønnemann, a cook from nearby Suhmsgade, cementing a legacy that has now spanned nearly 150 years.

At the heart of Schønnemann's identity lies the smørrebrød—the iconic Danish open-faced sandwich that represents centuries of culinary heritage. The restaurant's menu showcases an extraordinary range of these creations, with over 110 varieties available daily, including a remarkable selection of 21 different herring preparations. Each sandwich is meticulously crafted using organic ingredients sourced with care: silky smoked salmon, expertly cured and aged herring, smoked eel tartare, freshly breaded fried plaice fillets, and tender calf tongue. The rye bread is baked in-house, many of the cheeses are aged in nearby caves, and the herring is cured and aged by the restaurant's expert chefs. The signature dish, Madame Schønnemann, combines calf tongue, chicken salad, and mustard—a classic that exemplifies the restaurant's commitment to tradition and quality. The house recommendation suggests ordering two smørrebrød as a good base, three to feel satisfied, and four to leave with a smile.

Schønnemann's reputation extends far beyond its food to its legendary collection of aquavit and snaps. The restaurant stocks over 140 varieties of aquavit—the traditional Scandinavian spirit infused with herbs and spices—alongside 24 different beers. This exceptional selection reflects Denmark's deep-rooted drinking culture and the restaurant's role as a keeper of Danish traditions. Diners are encouraged to allow the knowledgeable waiters to suggest aquavit pairings that complement their chosen smørrebrød, elevating the meal into an authentic and immersive Danish experience.

Descending the stairs into Schønnemann's basement dining room is akin to stepping back in time. The interior remains deliberately unchanged, with dark wood paneling, green walls, crisp white tablecloths, and fustian-covered chairs creating an atmosphere of Old World grandeur. Flickering table candles cast a warm glow across the intimate space, while period photographs and historical memorabilia line the walls, telling the story of nearly 150 years of Copenhagen life. The décor is unabashedly old-school, with an authenticity that cannot be manufactured or replicated. This is not a restaurant designed for Instagram aesthetics but rather a genuine time capsule where tradition is honored through preservation rather than reinvention.

Today's clientele represents a cross-section of Copenhagen society: businesspeople from the nearby commercial district, locals who have dined here for decades, young professionals discovering the restaurant for the first time, and international travelers seeking an authentic Danish experience. The informal atmosphere encourages conviviality—glasses are raised frequently, conversations flow easily, and the efficient, attentive waiters navigate the crowded tables with practiced grace. Despite its legendary status and international recognition, Schønnemann has managed to retain its character as a neighborhood institution rather than becoming a tourist trap. The current owners, Juliette and Thomas Gaarn Rasmussen, who acquired the restaurant in 2015, have deliberately returned to the restaurant's roots, ensuring that smørrebrød remains the star and that the traditions established over a century ago continue to guide daily operations.