Open sandwich has always been a traditional eating in Denmark, but in the recent years, it has had an uprising because of restaurants, as Hallernes Smørrebrød, has refined and modernized the open sandwich without comprising with the traditional.

But how does one do that? Why are lettuce banned and how does Hallernes Smørrebrød use architecture in the making of the open sandwiches.

You can get the answers at the workshop, where you can meet the founder, Lars Hilfling, and the experienced “Open Sandwich Virgins” (yes, it is name we use for the people making the open sandwiches), when they tell about their reflections and thoughts behind Hallernes popular Danish open sandwiches.

In small teams, the participants must make the best and finest variations of three pieces of open sandwiches. There will be provided ingredients, decorations and produce for the creation of the open sandwich. A judge panel and the other participants in the team will judge the best and finest sandwich. Afterwards we dine together and you can taste your own sandwich creations.

In the price is three pieces of sandwiches of your own creations as well as two optional wines, beer or water.

Join us for workshop where the bread is brought to new heights, rooted in ancient traditions and where nothing is too fine and nothing too sophisticated