Chef Adam Aamann is the open face of modern smørrebrød, a role he has played since his debut in the smørrebrød universe back in 2006. He started out with a small deli and successfully developed this into a chain of several restaurants sharing one bakery, but otherwise operating with separate kitchens each producing their own ingredients.
The flagship is Aamanns 1921 (which refers not to a year but the street address), an architectural gem with a modern Scandinavian touch in all its details. This is not the place to look for hygge; rather the ambience is closer to a church than a cosy, classic smørrebrød restaurant.
Similarly, the smørrebrød, beer and aquavit selections are far from as numerous as they are in the leading classic restaurants, but the few items offered are all of an uncompromisingly high quality.
Head chef Max Surdu has been responsible for Aamanns 1921 since it opened in 2017 and this Moldavian-born chef has adopted Danish cultural heritage in a respectful manner, adding new facets to the traditional craft.
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Niels Hemmingsens Gade 19
Copenhagen
Phone: +45 20 80 52 04
aamanns.dk
