Restaurants in Copenhagen
The city’s haute temple of terroir, recently ranked No. 1 in the world by Restaurant magazine. New Nordic Cuisine star René Redzepi romances local ingredients in such tour-de-force presentations as caramelized salsify with Gotland truffle purée, milk skin, and rapeseed oil.
A vegetarian restaurant that has been open for over 20 years, Morgenstedet is a small cottage with a whitewashed exterior that's surrounded by a pebbled yard and a garden with wooden tables.
Owned by brothers Jesper, Michael, and Lasse Koch, Restaurant Koch overlooks the harbor in Aarhus. The restaurant has an upscale brasserie feel and serves international dishes carefully prepared by the brothers themselves.
Located in the Tivoli Gardens, the Nimb Brasserie serves Scandinavian cuisine from its three open kitchens at the center of the dining room. Floor-to-ceiling rooms provide both garden views and natural light to accompany the low hanging, brightly colored lamp shades above each long table.
Vesterbro’s most enduringly packed boîte—head here for a taste of the city’s traditional drinking culture.
Arguably one of the city’s top restaurants, Geranium has garnered critical acclaim for its inventive, modern take on Scandinavian cuisine.
Emmerys, a local chain of bakeries and cafés, is known for its organic bread and baked goods. Metal shelves along the white-tiled walls are lined with assorted domestic and imported food items, such as gourmet chocolates, wine and beer, pestos, and teas, many of which are also organic.
Part of a waterfont furniture showroom complex designed by the same architect responsible for the Sydney Opera House, Copenhagen-born Jørn Utzon, Paustian's all-white dining room is furnished with Danish modern chairs, blonde wood tables, and oversize white pendant lamps suspended from the high c
A fashionable café with all the trappings of a proper French bistro (leather banquettes; brass fixtures; walls of mirrors). But here you'll find both croque monsieur and pickled herring—along with Copenhagen's best people-watching from outdoor tables.
The Danish open-faced sandwich has entered a new golden age. Exhibit A: the jewel-like creations at Aamanns, particularly the artful assemblage of cured silver eel, a poached quail egg, and a flourish of asparagus (marinated in a tangy-sweet grapefruit vinaigrette) on Aamanns’ own dark bread.
The café and adjoining bookshop are perfect for getting work done.
Named for the abbrevation of “first floor, on the right,” Mette Martinussen's apartment-turned-restaurant aims to make diners feel like they're attending a private dinner party.