"Dogs allowed" Restaurants in Denmark
This centuries-old half-timbered inn offers warm hospitality and garden-grown produce, alongside local meats and seafood prepared with subtle French accents. The cheese trolley is a standout.
Named after Dr. Carl Ottosen, founder of the Badesanatorium, this hotel brasserie pairs views over the Øresund with seasonal cooking and Scandinavian flair, complemented by in-house pastries and thoughtful wine pairings.
Soft cushions and jars of pickled produce lend character to this Nordic restaurant, which reads as a love letter to Denmark, favoring organic produce and meat sourced from small-scale suppliers.
This Jægersborggade basement bistro serves rustic dishes with southern French accents, including a signature onion tart. The daily menu is chalked on a blackboard, paired with an excellent French natural wine list.
Built in 1911 on a rocky coastline, this hotel dining room overlooks the sea towards Christiansø, where chef Loftur Loftsson crafts concise tasting menus, with wines resting in a cellar carved from Bornholm granite.
This half-timbered inn overlooks the sea, its walls hung with Andy Warhol prints. The refined menu balances luxurious ingredients with prized local produce, supported by a top-tier wine list.
Family-owned for 13 generations, this 12th-century castle pairs Danish cooking with a subtle French accent, set within a storybook setting of moat, watermill and landscaped parkland.
Where beech forest meets the Great Belt, this hotel restaurant, built in 1967, delivers sweeping views alongside a five-course dinner, rounded out by a sommelier-curated wine list of around 300 labels.
In winter, Arnfeldt decamps from Ærø to its snug Copenhagen corner, where guests linger over bottles of natural wine and Ariel Calabrese’s seafood-focused bistronomy dishes.
White tablecloths and Royal Copenhagen porcelain set the scene at this restaurant north of its namesake park, backed by a classically styled wine list anchored in Burgundy, the Loire and Piemonte.
Just beyond UNESCO-listed Christiansfeld, this rural inn offers both à la carte dining and an eight-course gourmet experience. Wine pairings and single bottles are selected from a thoughtfully stocked cellar.
In the front row of dunes on Denmark’s North Sea coast, this thatched-roof brasserie blends Nordic and French influences with local ingredients. The award-winning wine program contains over 500 labels.
Chef Milos Nikolic leads the kitchen at this hotel restaurant, where Nordic, French, and Austrian influences meet in a compact set menu. Bold lamps, art, and wooden floors characterise the dining room.
Backed by three centuries of hospitality, this kitchen blends Nordic flavors with French finesse, shaping seasonal menus around halibut, osso buco and wagyu carpaccio, rounded off with refined desserts and cheeses.
A charming neighborhood favorite opposite Assistens Cemetery, Gaarden & Gaden draws locals for unfussy French-leaning plates made with fine ingredients, plus late nights lingering over bottles of natural wine.
True to its name, this restaurant delivers a gentle touch of seasonal Danish cooking, set within a former train station dating back to 1891, with organic smørrebrød at lunch and three- to four-course menus in the evening.
Chef Nanna Maria Hansen leads the kitchen at this historic seaside hotel, founded in 1861, where French and Nordic influences converge in inventive dishes focused on seafood and seasonal produce.
Offering a stripped-back take on the Parisian bistro, Bavette centers on a single dish: steak frites made with the bavette cut, served with fries, sauce mystère and a simple green salad.
Housed in a bright orange building by the harbor, this bistro's open kitchen champions seasonal produce from North Zealand, blending Danish and French influences in straightforward, from-scratch cooking.
In a characterful old corner building in the grittier reaches of Nørrebro, Casamadre serves comforting Italian soul food such as risotto and ragù, crafted with peak-season organic produce from trusted suppliers.