Danish Food Culture & Culinary Heritage

*A Part of the Danish Cultural Heritage*
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A Delicious Taste of Denmark
 
 
 
Glimpse of traditional Danish Food Culture!
Delicious Danish Slow food - Fast food & "Smørrebrød"
 
 
Come to Denmark - and have an appetizing taste of everything!
 
Apple Pork - "Æbleflæsk" - A genuine and traditional everyday dish and meal in Denmark
"Æbleflæsk” - Apple Pork - is one of the oldest Danish dishes from the middle of the 18th century - and was originated from the rural country kitchens located in different regions in Denmark. The Apple Pork recipe is a genuine Danish National Dish - and one of the Danes favourite pork specialities. See: Apple Pork Recipe
 
 
Danish Food Culture at a Glance
 
Danish Food Culture
Frikadeller & Hygge - the Danes favourite dish garnished with Danish Cosiness. See: Frikadelle
Danish Food Culture
Danish food culture and culinary heritage - has been cultivated and improved for many generations - and is mainly originated from the old Danish country kitchen - with roots way back to the Viking Era - leaving loads of ancient food recipes from all over the Danish Kingdom - created first and foremost - as a shield to protect the Danes against the cold weather conditions in Denmark. That’s why the Danes for centuries have eaten a lot of meat - especially loads of pork - but also beef together with plenty of potatoes and vegetables. Poultry and fish products are the Danes second choice. The cold and often wet climate in Denmark requires a lot of food with high nutritional values that contains many vitamins - minerals and proteins to mobilise a great potion of energy - which is a vital source - needed for work - at school - for sports and other form of daily activities - when living in a dynamic and modern society like Denmark that demands plenty of individual energy and human recourses every day. And the Danes are one of the most Pork Eating & Exporting Countries in the World.

Luncheon and Dinner traditions

The Danish luncheon and dinner habits and traditions vary from region to region - and from rural and provincial areas contra metropolitan and city areas in Denmark. In the rural areas luncheon often are hots meals and cold cuts with rye bread "Smørrebrød" in the evening - while eating customs in the metropolitan and city areas are opposite.
 
 
Three important and nourishing meals every day plus snacks
To perform the very best every day - the Danes daily eating habits consists of three vital and healthy daily meals plus some snacks in between to generate plenty of energy and drive to outlive themselves before and during a quite pulsating and busy school day and through an hectic daily working period - that applies to all ages. Breakfast (morgenmad) - lunch (frokost) and dinner (aftensmad) - plus snacks (mellemmåltid) - is consumed in hundreds of ways and variations from region to region together with a lot of water - dairy products - beverages - hot drinks - and when applicable alcoholic drinks.
 
Breakfast - Morgenmad
The Danes just love their breakfast (morgenmad) - which is a diversity of various dairy products - cereals - fruits and a wide selection of breads and pastries plus several types of beverages - milky and hot drinks. Bilka.dk
Lunch - Frokost
The Danes luncheon habits (frokostvaner) can consist of rye bread with various cold cuts “smørrebrød” - Open Danish Sandwiches - or a warm meal - in the provincial and rural areas with several types of beverages and beer.
Dinner - Aftensmad
The Danes dinner (aftensmad) varies from hot to cold meals depending on the part of region - where the dinner is consumed together with selected desserts - plus several types of beverages - beers and wines.
Local Danish Luncheon and Dinner traditions
The Danish luncheon and dinner habits and traditions vary from region to region - and from rural and provincial areas contra metropolitan and city areas in Denmark. In the rural areas luncheon often are hots meals and cold cuts with rye bread "Smørrebrød" in the evening - while eating customs in the metropolitan and city areas are opposite.
 
Danish "Smørrebrød" - Open Danish Sandwich
 
Open Danish Sandwich & Danish "Smørrebrød"
Almost every Danish restaurant in Copenhagen serve the traditional "Open Danish Sandwich" called "smørrebrød" - with many different potions of food items as cold cuts - pieces of meat or fish - various paste - salad dressings and cheese on buttered rye bread and decorated with all types of toppings that gives the creation a great visual appeal - and is surely a piece of genuine art - when presented on a well laid table with cold Danish beer and snaps. “Smørrebrød” is normally served together with the famous Danish beer and snaps.
 
Everyday "Smørrebrød" with Flat Toppings
Danish "smørrebrød" also called "Open Danish Sandwich" - here presented in the everyday version. Rye bread with flat toppings and spread: Liver paste with salted meat - gravy jelly - cucumber and onions. Shrimps with mayonnaise and parsley. Eggs with shrimps - mayonnaise and chives. Salami with gravy jelly and red onions. Chicken salad with tomato and parsley. Rolled stuffed pork with gravy jelly - red onions and chives.

 
 
"Smørrebrød" has many types of topping creations
Each Open Sandwich is a genuine Masterpiece of Art
 
 
"Smørrebrød" is Rye Bread - Butter and Toppings
"Smørrebrød" is Rye Bread - Cold Cuts - Spreads - Butter and various Toppings. The secret making Danish “Smørrebrød” (Open Danish Sandwiches) is - that the rye bread with butter has to be totally covered with the basic entrées of either vegetables - seafood or meat choices - and then the many types of tasty topping creations - which altogether is in great harmony with the rest of all the delicious food items on the sandwich. Here are 3 versions of popular everyday "Smørrebrød" on rye bread - Tomato with mayonnaise and chopped onions - Ham and Egg - and Potato on bacon slices with mayonnaise - all pieces garnished and flavoured with various vegetables - seasonings and dressings.
 
 
 
Delicious Marinated Herring
Delicious Marinated Herring. Preservation of fish has been known and used since the Viking era for more than thousand years - and salt and vinegar was the based ingredients to preserve fish. Here is the popular and national old timer - the marinated herring - as an open Danish sandwich.
 
 
 
Tatar - Beef Tatar
Beef Tatar on Rye Bread. (Beef Tatare) A classic example of a high topped Danish "Smørrebrød" - open sandwich - and a genuine piece of art with high-quality raw minced meat from the fillet of beef on thick rye bread and butter - lettuce - raw egg yoke - raw onions and capers - jelly gravy and horseradish - sour beetroot and cucumber. Some like the dish added with pickles. Beef Tatar is a real rustic "Open Danish "andwich and delicious treat.
 
 
 
Roastbeef and Salted Meat - Smørrebrød
Roast Beef and Salted Meet on Rye Bread. Here are two classic pieces of "Smørrebrød" - Open Danish Sandwiches. Roast Beef with curry dressing on lettuce and cucumber - sprinkled with spring onions. And Salted Meat on Liver Paste - which is spread over a base of lettuce and cucumber - and sprinkled with spring onions - plus topped with a thick slice of jelly gravy. The Salted Meat and Liver Paste "smørrebrød" is better known by the Danes as the “Veterinarians Night Snack Sandwich”. (Dyrelægens Natmad)
 
 
 
"Stjerneskud" - Shooting Star - The Danes Favourite “Smørrebrød”
”Stjerneskud” - Shooting Star is the Danes favourite “Smørrebrød - Open Danish Sandwich. The “Stjerneskud" is a Danish Classic on the “Smørrebrød” menu - and the most selected and eaten "Open Danish Sandwich" in Denmark. This popular “Smørrebrød” consist of a base of buttered rustic rye bread - two pieces of battered plaice fillets (rødspætte) - a piece of steamed white fish rolled. On top is piled a mound of fine fresh shrimps - which is then decorated with a dollop of remoulade - black or red caviar - and nicely cut lemon slices. Then a piece of salmon rolled around green asparagus - cucumber - tomato slices and lettuce. Finally - a boiled egg divide into half’s´- and fresh dill. These are the main ingredients to prepare a “Stjerneskud” the Danish way. As fish was a very common eating in the 1850s - the “Stjerneskud” became one of the very first popular luncheon specialities in the restaurants around 1880 - and the delicious toppings were stacked on top of each other - as the “Stjerneskud” recipes was created up trough the 20th century - and is today the Danes favourite piece of “Smørrebrød”.
 
 
 
Roasted Pork Open Sandwich - “Smørrebrød med flæskesteg”
Delicious Roasted Pork open sandwich - “Flæskesteg Smørrebrød” is a Danish classic open sandwich on every luncheon table - and a must treat for the Danes on Rye Bread with butter - fresh lettuce - juicy roasted pork slices with crispy pork cracklings - and garnished with pickled red cabbage and pickled cucumbers. This Roasted Pork open sandwich - “Smørrebrød med flæskesteg” is one of the oldest open sandwiches in Denmark - and is eaten everyday by the Danes in different variations especially at luncheon time all year round.
 
 
 
The History of Dark Danish Rye Bread & Danish "Smørrebrød"
 

Danish "Smørrebrød" - Open Danish Sandwich - and Rye Bread (Rugbrød) - History
in brief
During the 1840s - workers - farmers - labourers and others employees had a sort of luncheon packet with different types of flat “Smørrebrød” for their lunch. Each slice did consist of a piece of buttered rye bread (rugbrød) - and thin pieces of homemade cold cuts - pieces of meat or fish - cheese - homemade bread spreads and liver paste as toppings. Sometimes the toppings were placed between to pieces of the rye bread - just like in a sandwich. And this type of core fast food and finger food eating traditions are still in use and carried further on via generations of Danes.

How to make a simple and quick Open Danish Egg and Scrimp Sandwich -
on Rye Bread in few steps!
 
Take a fresh slice of rustic rye bread among the hundreds of variations.
On top of the fresh crispy lettuce - top op with sliced medium boiled eggs.
Press a strip of mayonnaise over the Open Sandwich toppings.
Then spread tasty Danish Lurpack butter on the rye bread.
Copenhagen Portal
Spread a generous portion of fresh peeled shrimps over the eggs topping.
Copenhagen Portal
Add lemon slices to your appetizing Open Egg Sandwich and decorate with chive or dill.
Garnish the rye bread with fresh crispy lettuce.
Decorate the Open Sandwich with thin tomato slices.
You are now the creator of a delicious Open Egg and Scrimp Sandwich - The Danish Way!
 
Over 1000 years with Danish Rye Bread (Rugbrød)
The Danes invented their own type of rye bread for more than 1000 years ago - and have since been cultivating the rye grains and eating their numerous types of rye bread for generations - especially to match the Danes particular taste and specific rye formed bread preference. Danish rye bread is very popular and a “must” at the
breakfast table - during luncheon hours - picnics - and especially as a base for the Open Danish Sandwiches (Smørrebrød) - as well of being an important part of the everyday food culture and consumption in Denmark. Each Dane eats about 25-30 kg of rye bread per year - which is around 9.0 - 10. million slices of various rye bread sorts every day - and Danish farmers harvest over 300,000 tons of rye yearly for home and the export markets. The rye bread is very suitable for the Nordic climate - and was introduced to the British - when the Danish Vikings conquered Britain around year 980 AC. - and presented the brown rye bread as typically Danish baked bread.

Healthy and vitamin-rich Danish Rye Bread (Rugbrød)
The traditional Danish rye bread - of which recipes was passed down through generations - is a bit different from other Scandinavian and European baked rye bread - as it is respectively less sweet but more dark and sour then the rye bread baked and served in other European countries. The rye bread is rich in whole grain and full of dietary fibre with no fat - and a healthy alternative to other types of white bread - as rye also offers nutrient values like - phosphorus - magnesium - manganese - protein and vitamin B1. It takes more than 24 hours to prepare and rest the sourdough - and then bake it to healthy rye bread.

 

 


The Danes eat
8.5-9.0 Million
slices of Rye Bread
every day.

 

First "Smørrebrød" Restaurant in 1883
Restaurant Nimb in Tivoli was the first eating place in Copenhagen that offered high topped and luxurious "Smørrebrød" - as a special treat on their menu in 1883. Restaurant Nimb still serves delicious "Smørrebrød" - as Open Danish Sandwiches.
Danish Rye Bread
Rye bread is the most important base on which the famous Open Danish Sandwich "Smørrebrød" is created. It takes more then 24 hours to prepare and rest the sourdough - and then bake it to healthy and vitamin-rich Danish rye bread called "Rugbrød".
 
Danish "Smørrebrød" - Open Danish Sandwich - On the menu
Later during the 1880s - the Danish “Smørrebrød” (Open Danish Sandwich) turned in to be a more sophisticated type of luncheon specialty - and the really high topped masterclass “Smørrebrød” with delicious brown rye bread was invented with a variety of exclusive toppings stacked on top of each other - and served as Slow Food on fashionable tablecloth with dinnerware and eaten with silver cutlery. The very first restaurant offering high topped and luxurious “Smørrebrød” on their menu was Restaurant Nimb at Tivoli in 1883. Restaurant Nimb still exists - and is a part of Tivoli Gardens.

 
Copenhagen Portal
 
Robert Storm Petersen
Danish Food Quotes:

"The impracticality of eating cold duck is that it has to be roasted first!"
(Det upraktiske ved kold and er - at den skal steges først!)

Robert Storm Petersen - Danish Cartoonist - Writer - Animator - Humorist - 1882-1949
 
Open Danish Sandwiches
Traditional Danish Cookery Heritage
 
A variety of common Open Danish Sandwiches
Slow Food enjoyed on tablecloth with dinnerware and cutlery
 
Each Open Danish Sandwich - is a genuine Masterpiece of Art
Danish "Smørrebrød"
Everyday Cold Cuts & Delicious Salad's on Rye Bread amply garnished
Roastbeef med remoulade

Roastbeef med remoulade!
Roast beef with “remoulade” and roasted onions plus sour cucumber.

Skinke med italiensk salat
Skinke med italiensk salat!
Ham with mixed Italian Salad - tomatoes and fresh cucumber.
Flæskesteg med rødkål
Flæskesteg med rødkål!
Roasted pork with pickled red cabbage - and cucumber.
Copenhagen Portal
Leverpostej - sky - champignon
Leverpostej - sky og champignon!
Liver paste with mushrooms - bacon - gravy jelly and red pepper on pork lard.
Rullepølse med sky og løg
Rullepølse med sky og løg!
Spicy stuffed rolled pork on pork lard with gravy jelly and onions slices.
Spegepølse med sky og løg
Spegepølse med sky og løg!
Spicy Salami on pork lard - with gravy jelly - onions and celery.
Copenhagen Portal
Stegt fiskefilet med remoulade
Stegt fiskefilet med remoulade!
Fried Sole or Plaice filet with "remoulade" cucumber - tomato - lemon - plus shrimps.
Laks med asparges og dild
Laks med asparges og dild!
Smoked salmon with eggs - asparagus - tomatoes - cucumber - lemon and dill.
Ostemad med peberfrugter
Ostemad med peberfrugter!
Creamy Harvarti cheese with gravy jelly - pepper fruits and grapes.
Copenhagen Portal
Frikadellemad med rødkål
"Frikadelle" med rødkål
Sliced "Frikadelle" meatballs with pickled red cabbage - and tasteful toppings.
Kartoffelmad med bacon
Kartoffelmad med bacon!
Potatoes with mayonnaise over a layer of crisp bacon garnished with tasty toppings.
Røget ål med røræg
Røget Ål med røræg!
Smoked Eel with scrambled eggs - lettuces and parsley.
Copenhagen Portal
Hønsesalat
Hønsesalat!
C
reamy Chicken Salad. Chicken cubes mixed with mayonnaise and asparagus.
Fiskefrikadelle med remoulade
Fiskefrikadelle med remoulade!
Fish Cake slices with remoulade and fried onions.
Oksebryst med peberrod
Oksebryst med peberrod!
Beef Brisket - grated horseradish - creamy horseradish sauce plus pickled gherkins.
Copenhagen Portal
Dyrlægens natmad
Dyrlægens natmad - The “Veterinarians Night Snack”. Salted Meet - gravy jelly - onions over a big spread of liver paste.
Karrysild
Marineret sild!
Curry pickled herring with pickled capers and red onions.
Torskerogn
Torskerogn!
Cod Roe with mayonnaise - decorated with capers and various toppings.
Copenhagen Portal
 
 
THE DANES "LEVERPOSTEJ" - LIVER PASTE
 
 
THE DANES EAT 18-20 MILLION TONS "LEVERPOSTEJ" EVERY YEAR
 
The National Spread -“Leverpostej” - Liver Paste
Liver Paste - “Leverpostej" is the Danes most popular and favourite spreading on their open face sandwich - “Smørrebrød”. “Leverpostej” - is a must to eat for nearly every Dane - no matter any age - as this national spread has been - and is the first choice - when you say “Smørrebrød”. The basic ingredients are chopped pork liver and lard with onions. Liver paste “Leverpostej” has a high concentration of nutrient values like vitamin A and B2 as well as iron.

 
Liver Paste with Bacon
One of the Danes favourite versions of "Leverpostej" on rustic rye bread is lukewarm Liver Paste with Bacon.
Facts about “Leverpostej” - Liver Paste
Liver Paste - “Leverpostej” is more Danish than the Evangelical Lutheran Church - and the Danish monarchy. In brief there are more Danes that eat “Leverpostej” than there are members of the Danish Church or supporters of the royal family - which is a much admired institution in Denmark. It's a fact that 95 percent of all Danes eat “Leverpostej”. 60 percent eat “Leverpostej” daily. The Danes eat 18-20 million tons of “Leverpostej” every year - 5 kilo per Dane - and 60 million aluminium trays are backed yearly. And over 90 percent of all Danes over 10 years make one or more “Leverpostejmad” - an open Danish Liver Paste Sandwich every single day - with all sorts of toppings - and the delicious "Leverpostej" is a "must" in every daily lunchbox - in the Danes Picnic Basket or at the Buffet Bar.

Read more: Leverpostej

 



The Danes eat 18-20 million tons of “Leverpostej” every year - and
95% of all Danes
eat "Leverpostej".
Industrialized "Leverpostej"
Up trough the 1950s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich "Smørrebrød" in Denmark.
There are endless types of "Leverpostej" spread
The Danish "Leverpostej" is produced in many variations - and from many types of recipes that belongs to different regions. The final sort of liver paste can be purchased everywhere in Denmark.
 
History about the Liver Paté and Liver Paste - “Leverpostej”
For over 160 years ago a Frenchman named F. L. Beauvais prepared and sold his liver paté - from his Copenhagen basement shop in Østergade - based on his very complicated and secret recipe. The Liver Paté - was a French delicacy and only purchased by the top of the Copenhagen bourgeoisie - as this culinary liver spread was very expensive - due to the complexity of mincing the pork liver - lard and onions. There were always long queues outside his little Charcuterie - as his Liver Paté was quite attractive and a gastronomic success. When the hand iron meat grinder was invented around 1860 - it became much easier to mince the different ingredients that are a part of the Danish "Liver Paste" recipe - and some of the exclusive glamour and image of this culinary delicacy disappeared - but the popular Danish "Liver Paste" - "Leverpostej" recipe
 
The Birth of the Danish “Leverpostej”
In the beginning of the 20th century - every butcher with respect for himself and his business produced and sold “Leverpostej” - as we know it today - and the exclusive French Liver Paté turned into an everyday spread. Up trough the 1900s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich - “Smørrebrød”. In Denmark - there are a great selection of “Leverpostej” spreads - which can be bought at every butcher - grocer and in any Danish food store. At Christmas time the “Leverpostej” is slightly warmed before serving at the grand cold buffet table. Actually - there is only one place in the world one can find - taste and enjoy the genuine baked “Leverpostej” - as the Danes prefer it in numerous varieties - and that is in Denmark!
 
The Simple “Leverpostejmad”
The quick and simple everyday "Leverpostejmad". First spread with lard and a pinch of salt - then spread the liver paste and a plain topping.
The luxurious "Leverpostejmad"
The luxurious "Leverpostejmad" with many kinds of toppings that decorates the "Smørrebrød" - and improves on the final taste.


The Danes use numerous kinds of toppings as a supplement to their
very dear "Leverpostejmad" - open faced
liver paste sandwich
on rye bread.
 
Toppings - and preparing a simple “Leverpostejmad”
The Danes use numerous toppings - as supplement and decoration on top of their “Leverpostejmad” - open faced liver paste rye bread sandwich - such as - mushrooms - bacon - gravy jelly - red pepper - cucumber - marinated beetroot - pickled gherkins - onions - fried onions - salted meat etc. The best way to prepare a simple “Leverpostejmad” - as the Danes prefer it is to spread a thick layer of lard on rustic rye bread - then a bit of salt - hereafter spread a solid layer of “Leverpostej” - and at last a plain flat topping like marinated beetroot or cucumber.
 
Liver Paste (Leverpostej) Recipe
 
 
"Frikadelle" & "Stegt Flæsk" - National Dishes
 
Frikadelle
"Frikadelle" is an Old Danish national dish from 1648 and the first recipe of this delicious dish dates back to 1837. The meatballs are made of pure pork - and served with potatoes - pickled beetroot - sour preserved cucumber and thick brown sauce.
"FRIKADELLE"
The Danish Pork Dish

The Danish "Frikadelle" is a national dish served with potatoes - preserved sour vegetables and thick brown sauce.

The first recipe of this delicious dish is dated back to 1837 - but the name "Frikadelle" (pure pork) is already recorded in the beginning of the 16th century.

In a cookbook from 1648 a similar "Frikadelle" dish is mentioned.

The Danes just love their "Frikadelle" and eat the meal all year round as a main everyday and traditional dish.


"Frikadelle" is the Danes favourite dish beside the national awarded dish "Stegt Flæsk" - both based on pork meat.

See: Frikadelle - Stegt Flæsk
 
 
Victor Borge
Danish Food Quotes:

How to boil a three-minute egg?

"Bring a piano into the kitchen - and play the Minute Waltz* three times!"
("Hvordan koger man et blødkogt æg på tre minutter? - Anbring et klaver i køkkenet og spil minutvalsen tre gange"!)

Victor Borge - Famous Danish Entertainer - Comedian - Conductor and Pianist - 1909-2000

*The Minute Waltz was composed by Frédéric Chopin for solo piano in 1847 - and dedicated to the Countess Delfina Potocka.
 
 
 
Danish Buffet Extravaganza
 
 
"Det Store kolde bord" - Buffet Extravaganza
 
Dishes from the "Store kolde bord" - The grand cold table - a Danish buffet style table. Here you can eat as much as you can and can really get stuffed.
 
"Det Store kolde bord"
The buffet style lunch called "Store kolde bord" - "The grand Cold Table" - offers a large selection of toppings for "smørrebrød" ranging from herrings - fish - seafood - meet - salami - liver paste - salads - cheeses etc. - so guests can make their own type of decorative "Open Danish Sandwiches" at the table. Many luncheon restaurants often located below street level in cosy surrounding offers old Danish homemade specialities.

Christmas - Easter and Whitsun
It is a custom in Denmark - and has been a tradition for many decades and generations that "Det Store Kolde Bord" is served for family gatherings to celebrate Christmas - Easter and Whitsun holidays. The buffet style lunch is a feast with all the warm and cold cuts that are necessary to prepare a genuine piece of rye bread with ones favourite toppings. It good practise to start with all the fish dishes like eel - marinated herring -fried fish filets etc. - then comes all the many different meat dishes and at last all the cheeses - and finally something for the sweet tooth. Beer and Snaps is the preferred drink to these festive food dishes.
Copenhagen Portal
The Great Danish Christmas & Whitsun Buffet
Danish speciality and tradition served at Christmas - Whitsun - and on other Danish Holydays
The Grand Danish Christmas Party - Julefrokost
From the end of November and up to Christmas Eve the Danes celebrate their traditional Christmas Parties with loads of food - snaps and beer. The Christmas Parties (Julefrokost) are held and celebrated all over Denmark - and is a very joyful Christmas Event that gathers friends - families and colleague. Bilka.dk
The Great Danish Christmas Buffet
The Great Danish Christmas Buffet with all sorts of meat specialities and cold cuts that makes the Danes diet the rest of the year. The Holydays Buffetis is also a very popular family get-together eating event. The Holydays Buffet is served all over Denmark with plenty of food and alcoholic drinks. Bilka.dk
 
 
Recipes in English
See Danish Specialities with Recipes in English
Here are a selection of recipes of old Danish National - as well as Traditional everyday dishes - which is easy to prepare with the basic elements that are possible to buy abroad. Every recipe has a history - and has been a popular meal for Danes over several generations.

See: Recipes
 

 
Top Image
P.S. Krøyer and “Hip Hip Hurra”
 
“Hip Hip Hurra”
Painted by P.S. Krøyer in 1888.
P.S. Krøyer and “Hip Hip Hurra”

The painting displayed on top - and illustrating Danish Food Culture is painted by master painter P.S. Krøyer in 1888 - who is one of the most colourful of the Skagen Painters. The Skagen Painters - was a famous community of Danish and Nordic artists who lived - gathered and worked in Skagen in the 19 century. Skagen is the most northern point of Denmark.

The painting is called The Artist Feast - “Hip Hip Hurra” - and shows the colony of painters - who worked in Skagen that have gathered in a garden for a celebration - and are toasting in the company of each other with genuine and strong Danish Akvavit called "Snaps" in their glasses.

From left to right: Martha Johansen - painter Viggo Johansen - Norwegian painter Christian Krohg - P.S. Krøyer - Degn Brøndum (Anna Ancher's brother) - Michael Ancher - Swedish painter Oscar Björck - Danish painter Thorvald Niss - teacher Helene Christensen - Danish painter Anna Ancher and Helga Ancher.

The original painting is owned by Göteborgs Konstmuseum - but is a part of the Danish Cultural Heritage. The Painting was sold by P.S. Krøyer in 1888 to the Swedish painter Pontus Furstenberg for 5.000 DKK - who later donated his art collection to the Art Museum in Gothenburg. The painting has been exhibited several times in Denmark and today the painting is worth 12-15 million DKK.

 
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