Smørrebrød, whose name means butter and bread, is a Danish staple of buttered rye bread with various toppings. Often eaten for lunch, simpler combinations are popular at breakfast, including ham with beetroot jelly and potatoes with radishes. Håndværkerrundstykker, poppy-seed-topped white rolls whose name refers to craftsmen, are split and topped with thin chocolate slices called pålægschokolade, or cheese and jam. Øllebrød, rye bread simmered in beer, is another breakfast favorite. We also offered Danish drinks such as saft, made from concentrated summer berries or elderflowers, and summery Danish desserts.