Selma - Smørrebrød in the most artistic Variations

copenhagen restaurants

5. Juni

Verfasst von Gabriele Kreuter / Christoph Kreuter

A dining area at Selma restaurant in Copenhagen featuring a black glass partition, wooden floor, and a round set table. Yellow curtains, patterned wallpaper, and hanging lights.

in short…

Magnus Pettersson elevates the Danish classic to Bib Gourmand level
this small Smørrebrød restaurant near Torvehallerne has the ambience of a Swedish summer's day
we love the selection of local beers on tap

For many, the epitome of Danish cuisine is the Smørrebrød.

At Selma, near the Copenhagen Market Halls, this classic dish is elevated to an exquisite delicacy, crafted with the finest ingredients and a lot of love.

In a relaxed, familial atmosphere, it’s a joy to explore the imaginative versions of this traditional favorite.

A set wooden table at Selma restaurant in Copenhagen with red and white wooden chairs. Glasses, cutlery, candles, and napkins on the table. Blurred guests in the background.

The name of this charming restaurant belongs to the daughter of Swedish chef Magnus Pettersson.

Standing outside Selma, we feel the warmth emanating from within, a sign that the place is filled with genuine affection.

The dining area is a few steps above street level, giving us a first glimpse through the large, floor-to-ceiling windows.

Dried grasses and flowers in front of the window at Selma restaurant in Copenhagen. A red chair is reflected in the glass, with a building facade in the background.

Colorful chairs and wooden tables appear to be set in a meadow of yellow and ochre grasses.

Inside, the iconic “Paradiset” wallpaper by Josef Frank, adorned with flowers, fruits, birds, butterflies, and fish, sets a vibrant tone. It feels like a Midsummer day in Sweden.

The wall at Restaurant Selma in Copenhagen is covered with the colorful "Paradiset" wallpaper by Josef Frank. In front of it are a black spiral staircase, three round wall lamps, and a wooden table.

Magnus Pettersson’s ever-evolving interpretations of Danish Smørrebrød have even earned a Michelin Guide recommendation.

As we enjoy an eight-course menu paired with various draft Danish beers, it quickly becomes clear why.

Green anise herring with nettle, roe, and fennel served on a white fluted plate at Restaurant Selma in Copenhagen. The dish is placed on a wooden table next to a striped napkin.

The seasonal ingredients come from collaborations with regional organic producers and are of the highest quality.

A bowl containing octopus, new Danish potatoes, celery, and mint at Restaurant Selma in Copenhagen. The dish is topped with crispy seed crackers and served on a dark wooden table.

What’s created at Selma are little masterpieces where Smørrebrød is often only recognized at second glance, like when it appears as a thin crisp over small Danish potatoes with octopus, mint, and celery, or under grilled lamb belly, next to green asparagus and black pepper, lightly soaking up the kefir.

Grilled lamb served with green asparagus and a kefir sauce at Restaurant Selma in Copenhagen. The layered meat is presented on a dark ceramic plate.

The incredibly friendly and knowledgeable young team explains each fine detail of every plate and answers all our enthusiastic questions with kindness and expertise.

White asparagus with bay shrimp and foam on a ceramic plate at Restaurant Selma in Copenhagen. Cutlery and a Mikkeller beer coaster lie next to the dish on the wooden table.

And so we learn that the amazing bread comes from the fabulous Juno Bakery and they get the delicious ash cheese right across the street at Torvehallerne from Arla Unika.