»In Denmark, lunch is smørrebrød. I used to be very classic in my selection of these restaurants until I had the pleasure of trying Restaurant Selma. Head chef and owner Magnus Pettersson is a genius when it comes to making smørrebrød. For me, Magnus started a revolution with his rethinking of smørrebrød. Sometimes it's classic French cuisine with caviar, morkels, and sauce blanquette. Other times it's more new Nordic style, using pickled daikon and fresh Danish oysters. For me, the way he interprets smørrebrød and seasonality is a big inspiration. Especially in the winter where local seafood is the focus. When roe is in season, it's a must!«

»Magnus and the team at Selma are so wholesome in perfecting the best smørrebrød in my opinion. On top of the magic in the kitchen created by Magnus and Konstantin, the service is the one that impresses me the most! Always feeling at home. Big love!«