Easter Brunch Smorgasbord

Easter is a big deal in Denmark so Anne planned ahead to make sure we had a classic Easter Brunch buffet lined up.

A little research online pointed to Café & Ølhalle "1892" as a local classic with an all you can eat smørrebrødsbord and classic "snaps" (schnapps).

It turns out, Påskefrokost (Danish Easter lunch) is a centuries old tradition in Denmark!
While Easter has deep religious roots, the modern Copenhagen tradition of the Påskefrokost is a secular celebration of the coming spring. Historically the meal marked the first time families could enjoy eggs and meat after the long winter and the fasting period of Lent.

A proper Easter lunch follows a strict traditional sequence that moves from the sea to the land. The meal begins with several varieties of herring such as curried or pickled which are often served with eggs and onions to symbolize spring.

This is followed by seafood like prawns and plaice before moving on to warm dishes like liver pate with bacon or lamb. Each component is served on dense buttered rye bread which provides the structural foundation for the meal. The focus is on high quality seasonal ingredients and the visual presentation is often brightened with yellow accents and fresh herbs to mirror the blooming daffodils outside.

No Danish Easter celebration is complete without the presence of snaps or Akvavit. This grain or potato based spirit is flavored with herbs like caraway or dill and is served ice cold in small stemmed glasses. The snaps is considered an essential digestive aid for the rich toppings of the smørrebrød and is traditionally sipped throughout the long lunch. During Easter many distilleries release special seasonal batches that are slightly more spiced or floral. The ritual of the Skål is central to the experience where diners make eye contact before and after drinking to reinforce the sense of community and shared celebration that defines the holiday.

Long story short, it was great and we couldn't more highly recommend it!Read more