Frokostbuffet

Frokostbuffet is a Danish lunch buffet, often served at hotels, conference venues, and larger workplaces, featuring a spread of traditional Danish lunch foods centered around open-faced rye bread called rugbrød (smørrebrød) and a selection of cold and sometimes hot dishes. The term distinguishes a buffet format from a plated lunch, and may include both cold dishes and warm components, sometimes labelled as kolde bord (cold table) and varmbord (hot table).

A typical frokostbuffet includes a range of open-faced sandwiches with toppings such as leverpostej (liver pâté) with fried onions, roast beef with remoulade, pickled herring with onions and chives, poached salmon, shrimp, egg and shrimp salad, and other fish or meat toppings. These are usually served on rugbrød or light bread, with condiments like mayonnaise, remoulade, and mustard. There are also cold salads (potato salad, beetroot salad, cucumber salad), cheese, fruit, and dessert options; beverages may include beer or snaps.

In many Danish traditions, the frokostbuffet forms the centerpiece of midday meals and is popular for conferences, company events, and family celebrations. The format has evolved to include vegetarian and vegan options, allergen labeling, and broader dietary accommodations. Historically, frokostbuffet emerged in the late 19th and early 20th centuries as workplaces and hotels offered self-service meals, and it remains a practical solution for serving a broad selection at accessible prices.