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Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø langoustine, eel, and plaice are a few examples.There's also b
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø la
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emph
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø langoustine, eel, and plaice are a few examples.
There's also been a revival of authentic Danish fare. Most such meals begin with sild, pickled herring of various flavors, served on rugbrød, a very dark and dense rye-based bread. This bread is also the basis for smørrebrød—open-face sandwiches piled high with various meats, vegetables, and condiments. For dinner, try flæskesteg, pork roast with a crispy rind, which is commonly served with rødkål, stewed red cabbage, and potatoes.
There are plenty of bistros serving moderately priced meals, and for inexpensive savory noshes in stylish surroundings, consider lingering in a café. Many restaurants offer fixed-priced meals with wine-pairing menus, and most restaurants require reservations. Many restaurants tack a surcharge of between 3.75% and 5.75% onto the bill for the use of foreign credit cards.
This wine bar and restaurant is known for its tasty dinners and natural wines as well as for its sauna and bathing jetties, which are impossibly popular with Copenhageners on summer days. The restaurant looks a bit like a boat shed, and dinner is cooked in a small kitchen outdoors. From October to April the restaurant moves indoors and scales up the culinary ambitions with a tasting menu.
Refshalevej 141, Copenhagen, Capital Region, 1432, Denmark
Among the dozens of restaurants and cafés lining Nyhavn, Nyhavns Færgekro is one of the most atmospheric, with moderately priced Danish treats served in a cozy dining room. Its windows date back to the building's early incarnation as a home to the shipping company White Star Line, which ominously sold tickets for the Titanic.
Nyhavn 5, Copenhagen, Capital Region, 1051, Denmark
This lively eatery, which looks exactly like your favorite brasserie in Paris, is the place to go for French dishes. Its accomplished chef and owner, Mikkel Egelund, satisfies with classics like entrecote with béarnaise and crispy fries, moules marinière (mussels steamed in white wine and herbs), or salade niçoise. Also good is the plateau de fruits de mer (a platter of "fruit" of the sea), with lobster, oysters, and shrimp. Enjoy a predinner drink at the brass bar or have after-dinner coffee or a cognac on the patio. The restaurant has an a la carte menu for lunch and dinner, and a three-course dinner prix fixe for DKr 375.
Gothersgade 52, Copenhagen, Capital Region, 1123, Denmark
Noma’s former dessert chef has been drawing a crowd since she opened a street-food stall at Torvehallerne (still going strong), where she serves the best tacos in Copenhagen. Now she’s opened a full-service restaurant, too, on hip Istedgade, where the tacos are just as good.
Istedgade 60, Copenhagen, Capital Region, 1650, Denmark
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