Aamann’s Deli & Take Away
Eggs with Smoked Salmon, Raw and Pickled Fennel, Tarragon Emulsion, Rye Crumbs
Grilled Sirloin, Bearnaise Cream, Baked Tomatoes, Pickled Cucumber, Crispy Potato
Queen Victoria Cheese, Strawberry Marmalade, Vanilla, Roasted Almonds
Told that a visit to Copenhagen without eating Smørrebrød would be sacrilege, the open-face Sandwich on Rye a staple of Danish culture and seemingly sold at no less than three stores on every block in the city, the question became exactly *where* to taste this national delicacy, the name Aamann’s Etablissement frequently brought up based on ingredient quality.
Originally opened in 2006 as a Take Away Counter, owner Adam Aamann gaining notoriety over the ensuing years thanks to a focus on making many of the restaurant’s ingredients including Creams and Marmalades as well as Schnapps and Vinegars in house, it was after lunch elsewhere that a visit was paid to Aamann’s before taking the bus to Louisiana Museum of Art in Humlebæk, a twenty minute wait at the Etablissement circumvented by walking next door to Aamann’s Deli & Take Away where a slightly smaller menu is offered to go, though there too seating was completely filled with diners speaking exclusively Danish.
Clearly as popular as rumor would suggest, Smørrebrød offered between 50-60DKK with an extra five added for dining in, it was after a few minutes perusing the menu that a young server approached from where he was busy making sandwiches with another staff member, the request for three ‘pieces’ at a cost of 180DKK quoted as ‘just a few minutes’ with a branded box and bag quickly packed up and taken to a small table on the outside pavement.
Offering just cold Sandwiches to-go, pan fried Fish and warm Pate sold as dine-in only options along with a demi-size 4-piece combo chosen by the kitchen for 155DKK, it was with intentions to try Seafood, Beef and something sweet that the sampling started off with hardboiled Eggs and Smoked Salmon topped in Fennel plus Tarragon Cream, the Fish unfortunately thicker and more ‘firm’ than expected with anise notes of both Fennel and Tarragon overwhelming everything but the Bread beneath them.
Varying the menu seasonally, though certain signatures only change a bit, the next Smørrebrød tasted featured thinly sliced Grass-Fed Beef topped in dots of Bearnaise Cream, Baked Tomatoes, Pickles and Potato strings, the Meat itself slightly sinewy but well-complimented by everything around it while the Queen Victoria with Strawberry Marmalade, a hint of Vanilla and crushed Almonds was fine, the makings of a Cheese Plate on Rye, but no greater than the sum of its individual ingredients.
