Founded by Kell and Jacqueline Skött, the Golborne Road venue takes its name from traditional Danish drink Snaps and a type of rye bread open sandwich often served for lunch in the country (Smørrebrød).
Chef Trine Vennerstrøm Eriksen-Johnson, who previously worked at Paternoster Chop House, has designed a menu focused on organic, seasonal and sustainable produce.
Breakfast options include Øllebrød, a porridge dish made with dark rye bread, and patisseries such as Tebirkes, puff pastries topped with poppy seed and filled with a sugar-marzipan paste.
Open sandwich
For lunch, the Smørrebrød open face sandwich served on homemade organic rye bread will be served with toppings including house-cured herring and Rullepølse, organic pork, which is seasoned, brined, pressed and then sliced thinly.
Meat balls will also be available, along with a selection of desserts such as the Danish apple cake Æblekage.
On the drinks front, the restaurant will offer a selection of Akvavit cocktails and house-infused Akvavit snaps, as well as Danish beer Tuborg and soft drinks such as Cocio chocolate milk and Iskilde Water from the Danish highlands.
Locally brewed London beers, white and red wine and Prosecco will also appear on the drinks menu.
Takeaway option
Drinks and a selection of dishes will be available for takeaway and local delivery.
Designed by the Skötts themselves, the interiors feature a contemporary Nordic style, with clean lines and natural materials. Neutral colours, oak counters and reclaimed lye-treated pine flooring contribute to create an ‘industrial-chic’ atmosphere.