A luncheon plate typically has a diameter of 19–23 cm, so a good bit smaller than a dinner plate (26–28 cm), but bigger than dessert and cake plates. The size is suited to light dishes like open sandwiches, salad and cold cuts, and is a standard part of most Danish dinner sets. Material matters too: porcelain and stoneware are the most common, but the choice depends on use and aesthetics.
The luncheon plate is one of the most underrated parts of a complete dinner set. It's neither the biggest nor the smallest, but it's probably the one used most often, for open sandwiches on a weekday, for tapas on a Saturday, and for dessert when your dinner guests have arrived. The question is: how big is it really, and when does size matter? Here's the practical answer, with measurements and materials sorted.
Standard sizes for luncheon plates
The classic luncheon plate falls within the range of 19–23 cm in diameter. That's a wide range, and it actually reflects the fact that there's no single absolute standard, production varies from maker to maker and from style to style.
For comparison: a dinner plate is typically 26–28 cm, while dessert and cake plates fall below the luncheon plate's lower limit. The table below gives a quick overview:
| Type | Typical diameter |
|---|---|
| Luncheon plate | 19–23 cm |
| Dinner plate | 26–28 cm |
| Dessert plate | 17–19 cm |
| Cake plate | 15–18 cm |
Note that the upper limit of the dessert plate (19 cm) overlaps with the lower limit of the luncheon plate. In practice, the two categories are often distinguished by depth and rim profile rather than diameter alone. A luncheon plate typically has a broader flat surface, which gives enough room for a whole slice of rye bread.
Handmade plates, for example in stoneware from European ceramic makers, can differ from these figures by up to a couple of centimetres, precisely because they're shaped by hand rather than machine-moulded. It's part of the charm, but it's worth keeping in mind if you're adding to an existing dinner set.
Tip: If you're buying loose plates to add to an existing set, measure your current luncheon plate before you order. A difference of just 2 cm in diameter can look quite noticeable on a set table.
What do you use a luncheon plate for?
The name suggests lunch — and that's indeed the starting point. But in practice, the lunch plate is far more versatile than that. A diameter of 19–23 cm is large enough to hold a serving, but small enough not to dominate the table during buffets and multi-course meals.
Typical uses
- Open sandwiches and rye bread (a standard slice of rye bread is approx. 10 × 13 cm — there's plenty of room)
- Light servings with salad, cold cuts or cold dishes
- Cake and dessert at larger place settings, where the dinner plate is already in use
- Tapas, snacks and sharing platters for informal dining
- Smaller portions at buffets, where guests return for seconds
Especially for tapas and shared servings, the lunch plate works well as a middle ground — it's bigger than a bowl, but doesn't require as much table space as a dinner plate. Take a look at our selection of dishes and bowls, which pair nicely with plates in this kind of serving.
Materials and shapes
The material determines not only the look, but also the weight, durability and upkeep. Lunch plates are made from a wide range of materials, and the choice depends on what the plate will be used for.
Porcelain
The most classic choice. Porcelain is fired at very high temperatures (typically 1200–1400 °C), which creates a dense, non-porous material. It's relatively light, keeps its shape well over time and is dishwasher-safe. White porcelain reflects food colours nicely and provides a neutral canvas for your serving.
Stoneware
Heavier and more rustic than porcelain. Stoneware is fired at slightly lower temperatures and can have a slightly porous surface, giving it a more organic feel. Many handmade plates from European ceramic workshops are made of stoneware. They're sturdy and long-lasting, but may vary in diameter and shape. Explore our selection of plates in exactly these materials.
Melamine
Light and shatterproof — popular for outdoor use and families with children. Melamine is a plastic material that can mimic the smooth surface of porcelain. It's not microwave-safe and not suitable for oven use, but it can withstand a lot of handling.
Glass
Transparent and minimalist. Glass plates are often used for serving, especially when the food itself should be the visual focus. They're heavier than porcelain and require careful handling.
Bamboo and composite
A more sustainable category, often aimed at children and picnic use. These plates are light and sturdy, but can't go in the dishwasher at high temperatures.
Shapes
The round, flat plate is the norm — but oval, angular and slightly bowled variants are common. Bowled lunch plates (with a low rim) are often used for salad and dishes with sauce, as they reduce spills. Angular variants give a more geometric, modern look on the table.
The luncheon plate in Danish table setting
In Denmark, the cold lunch has a special place in food culture. The open sandwich, the classic cold cuts table and the more informal lunch with rye bread and leftovers from the evening meal — all of this is sized perfectly for the lunch plate. It's no coincidence that practically all Danish dinner sets include a lunch plate as a standard component.
At a formally set lunch, the lunch plate is typically placed directly on the table or on an underplate, and it's often paired with matching cutlery and glasses. If you use a complete set, the lunch plate matches the dinner plate in colour, glaze and rim profile, and possibly dishes and bowls in the same series.
For a more casual brunch or weekend lunch, you can happily mix plates from different makers — for example, a colourful ceramic plate in 21 cm together with a neutral porcelain set. All you need is for the sizes to be roughly the same, so the table looks harmonious.
If you want to add colour to your table setting, lemon plates and orange plates in ceramic are popular choices for giving the lunch table a fresh, southern European look.
How to choose the right size
There's no universal "right" size — it depends on what the plate is mainly used for, and how it fits in with the rest of your dinner set.
Go for 20–21 cm as a starting point
The middle of the range (approx. 20–21 cm) is the most neutral size. It suits open sandwiches, is big enough for a small dessert, and too small to feel overwhelming as a snack plate. It's also the size most manufacturers of complete dinner sets use as standard.
Choose 22–23 cm for more general use
The upper end of the range works well if you want to use the lunch plate as a "small dinner plate" — for example, for a light hot dish, a small portion of pasta or a hearty salad. It holds more and is more versatile.
Choose 19–20 cm for a finer table setting
The smaller variant is more subtle on the table and works best combined with a side plate or charger. It's typically found with manufacturers focused on formal aesthetics.
If you want to add accessories to your table setting, salt and pepper sets and cups from the same range can help tie the look of the table together.
Frequently asked questions
What is the typical diameter of a lunch plate?
Most lunch plates measure 19–23 cm in diameter. The middle of the range — around 20–21 cm — is the most common size. Variations of a couple of centimetres occur, particularly with handmade stoneware plates, where the shape naturally varies from piece to piece.
What's the difference between a lunch plate and a dessert plate?
The sizes overlap partly: dessert plates are typically 17–19 cm, while lunch plates start at 19 cm. In practice, the lunch plate often has a wider flat centre, which gives room for a whole slice of bread. The dessert plate's profile is more often slightly curved to hold sauce or filling.
Can you use a lunch plate as a dessert plate?
Yes, no problem. A 19–20 cm lunch plate works perfectly well for dessert and cake, and in many sets the two categories are indeed used interchangeably. The differences are mainly in naming and placement at a formally set table, not in function.
What size lunch plate suits open sandwiches?
A standard slice of rye bread measures around 10 × 13 cm, so even a 19 cm plate gives plenty of room for bread and toppings. A 21–22 cm plate gives extra room for garnish and makes the presentation feel airier. For a classic open sandwich spread, 20–22 cm is a good choice.
Is there a difference between lunch plates in porcelain and stoneware?
Yes, mainly in weight, surface and precision. Porcelain is lighter, denser and more uniform in size. Stoneware is heavier, often has a more textured surface, and can vary slightly in size — especially with handmade pieces. Both materials are dishwasher safe, but always check the manufacturer's instructions.
How many lunch plates should you have?
A rule of thumb is to have at least six plates per type in a set, so you're covered for most dinner gatherings. If you often host large get-togethers, eight to twelve is preferable. The lunch plate is used frequently for everyday use, so it's worth having an extra buffer to replace breakages.
Summary
The lunch plate is defined by a diameter of 19–23 cm — a size deliberately suited to light meals, cold spreads and the Danish lunch table. It sits precisely between the dessert plate's more modest format and the dinner plate's generous surface. The choice of material — porcelain, stoneware, melamine or glass — doesn't change the basic measurements, but it does affect weight, look and durability. If you're adding to an existing set, it's wise to measure up before buying, as handmade plates can vary. If you have a free choice, 20–21 cm is the most versatile starting point for everyday Danish use.
Explore our range of plates – from colourful ceramics to classic porcelain for the lunch table.