The Spis take
Swedish chef Magnus Pettersson reinvents the open-faced sandwich without disrespecting it — herring stained purple with blackcurrant, homemade rye, in-house snaps — and the queue out the door is fully earned.
People say
Selma is widely regarded as one of Copenhagen's best modern smørrebrød spots, where Swedish chef Magnus Pettersson reworks the classic open-faced sandwich with contemporary, seasonal toppings on house-made rye and sourdough. Reviewers consistently praise the food as refined and delicious (it holds a Michelin Bib Gourmand) and highlight an in-house aquavit and craft-beer program, a cozy neighbourhood feel and friendly service. The main caveats are that it gets busy and popular, and some find it expensive.
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