Stegt flæsk ad libitum
Dreaming of sinking your teeth into a true classic when it comes to Danish food? Then there is no way around stegt flæsk with parsley sauce.
The crisp slices of pork combined with hearty potatoes and a velvet-smooth parsley sauce are simply irresistible. And it is a dish you can put on the table year-round. Picture a glorious summer day, ordering stegt flæsk at a restaurant in Copenhagen. It comes served with fresh Danish new potatoes and a sprinkle of parsley on top. But it also stands up to the dark winter days with its timeless flavour.
In the Rio Bravo kitchen we are in no doubt either: stegt flæsk with parsley sauce is a favourite among our guests. We fry 4 tonnes of stegt flæsk a month – and that only counts what we serve, but we are happy to fry more, so there is plenty for you and your party too.
Stegt flæsk with parsley sauce ad libitum
DKK 199,-
per person.
The offer is available every day of the week.
Stegt flæsk: Denmark's national dish
No one has ever doubted that Danes love stegt flæsk. But in 2014 the dish got official confirmation as the clear favourite.
Stegt flæsk with parsley sauce was crowned Denmark’s national dish. Danes chose this timeless classic over a wide range of options. It is a dish everyone knows – and one most people genuinely love.
Twenty-four dishes competed for the prestigious title, which was awarded after both local and national rounds of voting in autumn 2014. More than 60,000 Danes took part and crowned stegt flæsk with parsley sauce as Denmark’s national dish.
For a few years the otherwise well-loved dish was pushed slightly into the corner. International cuisine had opened up to the Danes, and the familiar was, for a time, swapped out for new and exotic flavours. But like any true classic, the Danish favourite rose again from the shadows – and today stegt flæsk is back on the list of the Danes’ favourite meals.
The history of stegt flæsk with parsley sauce
Stegt flæsk has a much longer history than just back to 2014 or your grandmother’s kitchen. It traces all the way back to the 1800s and the arrival of the iron stove in Danish kitchens. The stove was one of the greatest revolutions in kitchen history, allowing people to fry, bake and boil several things at the same time.
Even though pork farming, frikadeller (Danish meatballs) and stegt flæsk feel like some of the most natural things in Denmark today, that has not always been the case. Before the industrialisation of dairies and agriculture, fresh pork was mainly eaten in the countryside. It soon spread to the cities, however.
It is not only Danish pork farming that has helped turn stegt flæsk with parsley sauce into a Danish classic. The roux-based sauce is also a clear marker of how production and Danish kitchens evolved. Once milk was no longer scarce but everyday in the kitchen, the roux-based milk sauce was an obvious choice for housewives who wanted to sneak a bit more greenery into their husbands and children.
Are you also on the hunt for stegt flæsk in Copenhagen? Then you have landed in just the right place. Book your table at Rio Bravo today.