Danish Foods

Are you a foodie?

solvang_danish_days_aebleskiverGood. During Solvang Danish Days, you will have your pick of two Aebleskiver Breakfasts offered on both Saturday and Sunday mornings (8:30 AM-12:30 PM), on a closed-to-traffic street in the middle of town. {Inside tip: Advance, on-line ticketing for either of the weekend’s Aebleskiver feasts will get you swifter entrance to the Breakfasts.}

Want a side of competition with your famous Danish pancake rounds? Then enter the free Aebleskiver Eating Contests, also scheduled for both Saturday and Sunday mornings (11:30 AM).

Thirsty? Hungry for more?

Solvang Viking BurgerGreat. The Danish Days Viking Beer & Wine Garden will provide you with another adventure in eating, via the Festival’s own “Viking Burger”: Medisterpølse (Danish sausage) patty topped with Swiss cheese, grilled onions and an array of condiments, served atop an onion bun.

The Viking Beer & Wine Garden will also quench your thirst with extended hours, Friday, 5:00 PM to 10:00 PM and Saturday, 11:00 AM to 10:30 PM, plus a spirited mix of imbibing options: Pacific Beverage Company will be pouring the iconic Danish suds, Carlsberg, while Figueroa Mountain Brewing Co. will up the craft brew ante, joined by Santa Barbara Wine Country labels such as local winery, Lucas & Lewellen Vineyards. Also on tap, Solvang Brewing Company will be featuring a line-up of Danish beers.


ÆbelskiverA popular treat during Danish Days, Æbleskiver (Danish, meaning “apple slices”) are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to American pancakes crossed with a popover, Æbleskiver are solid like a pancake but light and fluffy like a popover. They are traditionally topped with powdered sugar and raspberry jam.

Click here to view an Æbleskiver Recipe


MedisterpølseA favorite during Danish Days, medisterpølse is a Danish specialty food consisting of a thick, spicy sausage made of minced pork, stuffed into casings. The word “Medisterpølse” was first used in a Swedish housekeeping book from the early 16th century; it is made in one long piece and then cut up into sections before serving. In contrast to many other types of sausage, it is cooked or fried for the first time during the final preparation. The spices generally used are allspice, cloves, salt and pepper.