Frokosten

Frokosten is the Danish term for the midday meal, i.e., lunch. The word frokosten uses the definite article to refer to a specific lunch, as in “the lunch.” In Denmark, frokost is traditionally eaten during daytime hours, typically between 11:30 and 14:00, though times vary by region and workplace.

Traditional frokost centers on open-faced rye bread sandwiches, known as smørrebrød, topped with a variety of cold or moderately warm ingredients. Common toppings include pickled herring, roast beef or ham, liver pâté with onions, smoked salmon, eggs with mayonnaise, and cheese. Accompaniments such as remoulade, pickles, onions, chives, and cucumber slices are common. A cold beer or coffee may accompany the meal, depending on habit and setting. The exact toppings are influenced by regional preferences and seasonal produce.

Historically, frokost was a social and substantial meal, especially in workplaces where a frokostbord—an informal buffet of multiple small dishes—facilitated collective dining. The emphasis on rye bread and high-quality toppings is a defining feature of Danish lunch culture and a hallmark of traditional home cooking as well as public dining.

Today, frokost in many settings ranges from classic smørrebrød-heavy plates to lighter cafés offering salads, open-faced sandwiches, and hot soups. While the form has modernized, the concept of a midday, shareable, multi-dish lunch remains central to Danish culinary culture.