Danish Tea Room In Lake Geneva WI Area

The Danish Tea Room at SkagenHus is now open for weekend Smørrebrød.

Welcome to The Danish Tea Room at SkagenHus. (Click Here For Menu ). Over 75 years ago one of the best known destinations in the lake Geneva area was “The Little Danish Tea Room.” The Little Danish Tea Room was first opened by 1933 by Mr. & Mrs. Martin Nels Houlberg at 422 Wells St. It was sold in 1968 and a newer restaurant now occupies the location.

Relax and enjoy an Authentic Danish Open Face Sandwich, Danish Hot Dog or simply a great piece of cheesecake and a cup of coffee. SkagenHus wants to take you back to a simpler, more elegant era when time seemed to stand still and people had the good sense to sit and enjoy a meal and good conversation; in much the same way they are still enjoyed all over Scandinavia today.

We are the only location in the entire Southeastern Wisconsin and Northern Illinois area where one can still enjoy authentic Danish and Scandinavian food that has not been “Americanized” or altered from the same way it’s served in Scandinavia to this day. Our recipes come from family favorites, both here and in Denmark, and are still enjoyed by all our family. We’re happy to share our food and other cultural traditions with all our clients in hopes we can all find a way to slow down and experience the most important area’s of life…family, friends, food and traditions.

There's no doubt that Denmark's open sandwiches called Smørrebrød are the most famous feature of the Danish kitchen. They're also a staple of the Norwegian diet, stemming from when Denmark ruled Norway in the 19th Century. The sandwiches have hundreds of variations, with chefs coming up with new versions all the time.

The simple, "flat", four sandwiches that office workers take for lunch are usuallymade on thin slices of white bread, which they often eat at their desks with a small container of milk. Deluxe, gourmet versions feature brightly colored compositions, so generous that three are enough for a meal. These are usually found at restaurants like the Grand Cafe in Oslo, Norway. Patrons accompany these with cold Danish or Norwegian beer.

While there's an endless variety of good breads used to make these open-faced sandwiches, the Danes usually make them with dark rye bread. Chefs prefer wholegrain breads for their firmness so that they can cut the slices as thin as possible. When they use white bread, they usually toast it.

Smørrebrød eaters start with fish and proceed to those made with meat and salad. Unlike the Norwegians, the Danes wind up a smørrebrød meal with a piece of buttered white bread on which they place a thick slice of a good cheese.