Denmark
National plant-based strategy; Copenhagen effect spreads nationwide; reliable retail everywhere
The first country with a national plant-based food strategy — Denmark's infrastructure makes vegan travel straightforward, with butter and hidden dairy the primary traps to navigate.
Denmark holds #5 in the global vegan destination rankings — the highest-ranked Scandinavian country and one of only five destinations worldwide to achieve Level 1 status. That rank reflects the country as a whole. Copenhagen, assessed separately at city level, ranks among the top five most vegan-friendly cities in Europe, a different measurement from the national score: the city number reflects its exceptional density of dedicated restaurants and activist food culture, while the country rank captures the full picture including smaller towns and rural areas.
Denmark was the first country in the world to publish a national action plan for plant-based foods (2023), backed by substantial government investment to train chefs, subsidise plant-based crop production, and accelerate the dietary transition. In practice, this means supermarkets across the country — Netto, Føtex, Bilka, Rema 1000, and SuperBrugsen — carry extensive and clearly labelled vegan ranges. The primary challenge is not availability but invisibility: butter is woven into traditional Danish cooking at every level, from bread and vegetables to sauces and pastry dough, and rarely appears on menus. Always check labels on all packaged food, including products that look straightforwardly plant-based — never assume without reading the ingredients list.
What's Hiding in the Kitchen
Butter is the default cooking fat and finishing element across Danish cuisine, applied automatically and rarely acknowledged on menus. Vegetables are routinely tossed in butter before serving. Bread arrives pre-buttered. Pan sauces are built on it. Because butter is assumed to be standard rather than a declared ingredient choice, kitchen staff may not think to mention it unless specifically asked.
Traditional Danish pastry (wienerbrød) is made with butter as standard, and some artisan bakery recipes still use lard. The laminated dough that defines Danish baking is almost always dairy-dependent, and egg wash is standard on most bakery items — including items that appear plain. Even rugbrød (rye bread) from smaller artisan bakeries may contain eggs or buttermilk, though most supermarket versions are vegan. Always ask in bakeries rather than assuming.
Denmark has a strong confectionery culture — liquorice in particular is a national staple — and gelatine is used widely in sweets, jellied desserts, and some commercially produced dairy alternatives. Liquorice, fruit gums, and wine gums from Danish brands frequently contain gelatine. Some yoghurt products also use it as a stabiliser. Check packaging carefully, including on items that appear plant-based, and look for E441 in the ingredients list.
Traditional Danish soups and some creamy vegetable preparations use fish stock as a base, particularly in coastal restaurants and more traditional kitchens. A soup described by its main vegetable — creamy potato, leek, or cauliflower — may be built on fiskebouillon rather than grøntsagsbouillon (vegetable stock). This is less common in modern Copenhagen-style restaurants but remains relevant in regional and traditional settings, and at hotel dinner menus in coastal areas.
Say This in the Restaurant
What Actually Works
Danish supermarkets are your strongest ally
Netto, Føtex, Bilka, Rema 1000, and SuperBrugsen all carry strong vegan ranges with clear labelling. Look for the V-label (European Vegetarian Union certified) and the Ø symbol (Danish organic certification) on packaging. Most carry oat milk, plant-based protein products, vegan yoghurts, and a wide range of dairy-free alternatives. This is your most reliable fallback in any Danish town, large or small.
Copenhagen's dedicated vegan scene
Copenhagen has a substantial number of fully vegan and plant-forward restaurants, ranging from Michelin-adjacent creative cuisine to quick lunch spots and plant-based takes on traditional smørrebrød. Aarhus has developed a meaningful scene of its own. In both cities, searching HappyCow before you go will surface dedicated options within walking distance of almost any neighbourhood.
Supermarket rugbrød as a reliable base
Danish rye bread (rugbrød) from major supermarkets is typically vegan — made from rye, water, sourdough culture, and seeds. Always check the label, as artisan bakery versions may include eggs or buttermilk, but supermarket rugbrød is consistently labelled and widely stocked. Pair with hummus, avocado, or plant-based spreads available in every supermarket for a quick, reliable meal anywhere in Denmark.
Ask about butter specifically, not dairy generally
English is spoken well enough across Denmark that a direct question about butter will be understood in virtually any restaurant. Because butter is automatic in Danish kitchens — applied without being a conscious ingredient decision — staff may not think to mention it unless asked. Asking specifically about smør (butter) tends to get a more accurate answer than a broad dairy question. Following up on fløde (cream) and ost (cheese) separately is more effective still.
Where It Gets Harder
Denmark is one of the easiest countries for vegan travel, but the difficulty concentrates in traditional settings — rural restaurants, hotel breakfasts, and artisan bakeries — where butter and dairy are assumed rather than declared, and where the gap between Copenhagen's scene and the rest of the country is most visible.