Adam Aamann opened his first restaurant in Copenhagen 12 years ago, with the idea of revitalizing the Danish "smørrebrød" – open-faced sandwich. Aamann wanted to modernize this classic dish of rye bread with various toppings, while at the same time staying true to the traditional Nordic cooking techniques of pickling, curing, salting and smoking. At his latest restaurant, Aamanns 1921, in the middle of Copenhagen city center, his head chef Max Surdu is making magic with classic condiments like herring, salmon, and shrimps and eggs, but you also get a killer tartar with browned butter sauce.

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