A Danish husband-and-wife team operates Taste of Denmark at 142 University Ave — the only Scandinavian restaurant in the San Diego metro area. The three-day cold-fermented rye bread anchors a smørrebrød program topped with cold-smoked salmon, pickled herring, and roast beef with crispy onions, a format rooted in Danish open-face sandwich tradition distinct from the European brasserie model at Farmer's Bottega in Mission Hills. Frikadeller (pan-fried meatballs), æbleskiver (spherical pancake puffs dusted in powdered sugar), and Danish hot dogs with remoulade round out a menu built entirely from recipes the couple brought from Denmark. The pastry program bakes wienerBrød with layers of butter, remonce filling, and almond flakes, contributing a Scandinavian counterpoint to the French-influenced dessert work at Extraordinary Desserts. Full-table smørrebrød boards assembling the complete rye bread, protein, and pickle program for up to 50 guests represent the kitchen's largest catering format.