Aamanns 1921

Aamanns 1921 is an upscale Danish restaurant specializing in modern smørrebrød, the open-faced rye-bread sandwiches traditionally topped with herring, shrimp, plaice, meat, cheese, and seasonal vegetables. Founded by chef and restaurateur Adam Aamann, it occupies a former church interior at Niels Hemmingsens Gade 19–21 in central Copenhagen, near Strøget and Nikolaj Church. Its name refers to 1921, the year associated with the building’s original church history, while the restaurant itself is part of Aamann’s modern Copenhagen restaurant group. The kitchen makes its own flour, marinates herring for six to twelve months, gathers herbs for house snaps, and serves a more elaborate Nordic interpretation of classic Danish lunch food; dinner is offered as an eight-course menu. Lunch runs Monday through Sunday from 11:30 to 17:00, while dinner begins at 18:00, with later closing on Friday through Sunday; reservations are advisable, especially for dinner and weekends.