A Guide to Torvehallerne

On our first day in Copenhagen, we visited Torvehallerne, an indoor (and sometimes outdoor) food hall in the heart of Copenhagen. It is truly a foodie’s dream come true! Inside Torvehallerne’s walls are filled with fresh fish and produce and all other sorts of delicious foods. You can buy prepared foods or buy ingredients for a delicious meal.

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Our first stall was Grød. Grød simply means “porridge” in Danish and it serves, well, porridge. Porridge isn’t exactly the most glamorous of meals, but Grød really blew us away. We opted to build our own bowl, with freshly chopped apples, caramel sauce, and peanut butter. I loved the peanut butter, but X preferred the caramel sauce. I thought the entire bowl was delicious and cannot wait to try to replicate it at home!

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Our second stall was Coffee Collective, a small micro-brewery that cooperates with farmers to develop a sustainable production and to improve the quality of the coffee. I had a double-shot latte and it was fantastic. A bit nutty, it went down very smooth.

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Our third stop was Laura’s Bakery, to peruse their delicious baked goods. We split a Klassisk Snegal, or a classic cinnamon swirl. This is a Danish version of a cinnamon bun and while it wasn’t as good as a Swedish Kanelbullar, it was super delicious. A bit of crunch, a bit of cinnamon, and an ooey inside.

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Our final food stop was Hallernes Smørrebrød for smørrebrød, or open-faced sandwiches. Smørrebrød usually consists of a piece of buttered rye bread with a variety of toppings, including cold cuts, pieces of meat or fish, cheese, and spreads. These sandwiches are perhaps one of the most iconic Danish dishes and we were very excited to try them.

I had the Smoked Salmon, from the Faroe Islands, on wheat bread, scrambled eggs, herbs, and asparagus. The smørrebrød was perhaps the prettiest sandwich I have ever eaten. The smoked salmon was some of the best I have ever had.

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X had the Salmon Salad with hot and cold smoked salmon, creme fraiche, mayonnaise, capers, and onion, served with trout roe and rye bread chips. His sandwich was on rye bread, so it felt more traditional. I’m a huge Scandinavian rye bread person, so I preferred his base.

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By now, we were completely stuffed to the brim. We lamented the fact that we were staying in a hotel and not an AirBnB with a kitchen, because all of the fresh ingredients at Torvehallerne were so tempting.

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We visited on a Tuesday morning around 10am, which is when they opened. It was not busy at all during that time and we had no trouble finding seating at all of the places we visited.

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