Page 246 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

Beef tartar -- with blackberries, cured egg yoke,
lovage mayonnaise, and crispy potato chips;
Pork liver pate -- with wild mushrooms, hazelnuts,
rose hips, beetroots, bacon and thyme;
Marinated herring -- with black currents, beetroots,
capers and Danish cheese.
Among other treats, Aamaans makes its own fla-
vored schnapps and the front bar counter is lined with
26 varieties, among them Spanish chervil, strawberries
and rye bread. Before we left, our waitress, who was
amused by our questions and enthusiastic appetites
brought us a sample of the rye schnapps and one
flavored by rhubarb.
We waddled out from Aamanns around 3:30, headed
for the University of Copenhagen. It’s a less upscale
neighborhood (though in Copenhagen it’s not so easy
to tell down- from upscale) filled with coffee houses,
art galleries and funky shops. Our favorite was Porce-
Sitting at an outside table on the corner of Fiol- laenskaelderen, an antique store whose chatty proprie-
straede and Rosengarden streets, we watched the tor gave us his secret to health and longevity: “I drink
passing flow of Danes. Mothers and daughters holding beer and don’t work too much.”
hands or arms linked; young men toting day bags;
shorts and capri pants in abundance.
We asked the two young ladies next to us for lunch
recommendations and they told us Aamanns 1921.
“He’s a star,” said one of them, of Adam Aamann, the
restaurant’s founder.
Trip Advisor and Google agreed with them whole-
heartedly. By 2:00 we were at a table in just the kind of
bright, modern, open room you’d expect at a high-end
Danish restaurant that was spotlighted in September’s
edition of Scandinavian Traveler. “Truly unique Copen-
hagen lunch experience: a classic open-faced sand-
wich at the bustling Aamanns 1921,” Traveler raved.
Who were we to argue? We ordered three “smor-
rebrod.” Traditionally this is rye bread and butter, but
at Ammanns it’s an open-faced sandwich featuring
meats like herring, beef and pork.
Of course, “open-faced sandwich,” doesn’t do justice
to what we ate. Here’s how the menu and our waitress
described our three sandwiches:

246 WDT MAGAZINE WINTER 2018