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Restaurant Schønnemann

Copenhagen's oldest smørrebrød sanctuary since 1877—where tradition, aquavit, and Danish soul converge.

4.7

A Copenhagen institution since 1877, Restaurant Schønnemann is one of Denmark's oldest and most authentic smørrebrød establishments. Located in a basement on Hauser Plads, this historic lunch-only restaurant serves traditional Danish open-faced sandwiches alongside over 140 varieties of aquavit and schnapps. The dark-wood interior, white tablecloths, and period décor transport diners back to a bygone era, while the menu features organic ingredients, freshly baked rye bread, and house-cured herring prepared by expert chefs.

A brief summary to Restaurant Schønnemann

  • Hauser Pl. 16, Copenhagen, København K, 1127, DK
  • +4533120785
  • Visit website
  • Duration: 1 to 2 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Monday 11:30 am-5 pm
  • Tuesday 11:30 am-5 pm
  • Wednesday 11:30 am-5 pm
  • Thursday 11:30 am-5 pm
  • Friday 11:30 am-5 pm
  • Saturday 11:30 am-5 pm
  • Sunday 11:30 am-5 pm

Local tips

  • Book well in advance—reservations are essential and the restaurant often fills weeks ahead. Walk-ins may face long waits or unavailability.
  • Order two to three smørrebrød as a base for lunch; the menu offers over 110 varieties, so sampling multiple options is encouraged and expected.
  • Request the waiter's aquavit pairing recommendations to experience an authentic Danish tradition and discover lesser-known varieties from the 140+ selection.
  • Arrive early in your visit to Copenhagen—Schønnemann is lunch-only, closing at 5:00 PM daily, so plan accordingly to avoid disappointment.
  • Try the signature Madame Schønnemann or explore the 21 varieties of herring; the in-house baked bread and hand-cured preparations are exceptional.
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A Living Monument to Danish Culinary Tradition

Restaurant Schønnemann has stood as a beacon of Danish gastronomic heritage since 1877, making it one of Copenhagen's oldest continuously operating restaurants. The establishment was founded by Frederik and Marie Henriksen in the basement of Hauser Plads 11, initially serving the farmers and traders who flooded Copenhagen's markets with fresh produce. When their son Peter Frederiksen and his wife Augusta took over the operation in 1901, they relocated to the basement of Hauser Plads 16, where the restaurant remains today. The name Schønnemann came later, when their daughter Erna married Petrus Schønnemann, a cook from nearby Suhmsgade, cementing the family legacy that continues to define this institution.

The Soul of Smørrebrød Culture

Smørrebrød—the iconic Danish open-faced sandwich—reached its golden age in the 1880s, and Schønnemann emerged as one of the defining establishments of this culinary movement. The restaurant's menu showcases the full spectrum of this humble yet sophisticated tradition, featuring over 110 varieties of smørrebrød prepared with meticulous attention to detail. The signature dish, Madame Schønnemann, combines calf tongue, chicken salad, and mustard on freshly baked rye bread. Other specialties include long-term matured herring in at least 21 varieties, smoked eel with scrambled eggs, and freshly breaded fried plaice fillets. Every element—from the in-house baked rye bread to cheeses aged in nearby caves and hand-cured herring—reflects a commitment to authenticity and quality that has endured for nearly 150 years.

An Unmatched Spirits Collection

Beyond the smørrebrød, Schønnemann is legendary for its vast selection of aquavit and traditional Danish schnapps. The restaurant stocks over 140 varieties of aquavit, each with its own character and history, alongside 24 different beers. This exceptional collection transforms the dining experience into a cultural immersion, allowing guests to explore the nuanced flavors of Denmark's most iconic spirits. The staff, trained in the art of pairing, can guide diners through this remarkable inventory, elevating a simple lunch into a sophisticated tasting journey.

Atmosphere Frozen in Time

Descending the stairs into Schønnemann's basement dining room is an act of time travel. Dark wood panelling, forest-green walls, crisp white tablecloths, and fustian-covered chairs create an atmosphere of old-world grandeur that feels both intimate and convivial. Period photographs line the walls, documenting the restaurant's long history and the countless patrons who have gathered here over generations. Flickering table candles cast a warm glow across the room, while efficient waiters move with practiced grace, embodying a style of service that belongs to a more leisurely era. The informal yet refined ambiance draws a diverse clientele—businesspeople in suits, locals, young and old—all united in their appreciation for tradition and authenticity.

A Lunch-Only Philosophy

Schønnemann operates exclusively as a lunch destination, opening daily at 11:30 AM and closing at 5:00 PM. This deliberate constraint reflects the restaurant's historical roots, when smørrebrød was a working person's midday meal, eaten quickly before returning to labor. Today, this lunch-only model preserves the restaurant's essential character and ensures that every visit feels like a special occasion rather than routine dining. The restaurant's owners, Juliette and Thomas Gaarn Rasmussen, who acquired the establishment in 2015, have honored this tradition while introducing subtle innovations that keep Schønnemann relevant without compromising its soul.

Stewardship and Continuity

The restaurant's survival through the 20th century was not guaranteed. Before the 1970s and early 2000s, Schønnemann faced repeated threats of closure, weathering economic shifts and changing dining habits. The arrival of the Gaarn Rasmussen couple in 2015 marked a turning point, as they returned the restaurant to its roots and helped spark a broader revival of smørrebrød culture in Copenhagen. Their dedication to preserving Schønnemann's history while maintaining the highest standards of ingredient quality and preparation has ensured that this institution remains not merely a relic of the past, but a vibrant, living expression of Danish culinary values.

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