The Best Restaurants with 3 Falstaff Fork(s) in Hovedstaden

At the iconic Hotel d’Angleterre overlooking Kongens Nytorv, Marchal is ideal for people-watching and French fine dining, blending contemporary finesse with respectful nods to classics such as canard à la presse.

With ESSE, American chef Matt Orlando has returned to Copenhagen. He previously operated the now-closed Amass and served as head chef at Noma. ESSE offers a single 12-course menu priced at DKK1,595. As at Amass, sustainability, optimal ingredient utilization, and a zero-waste philosophy define the kitchen. The menu includes fermented potato bread made from peelings - a signature from Amass - pumpkin hoisin crafted from pumpkin skins, noodles produced from fish bone flour, and taco shells also made from fish flour. ESSE does not focus on classic luxury ingredients such as lobster, scallops, or turbot. What stands out is the remarkable depth of flavor extracted from seemingly unpretentious ingredients. The glazed celeriac with apples, RIV cheese, and wild garlic capers delivered striking umami intensity. The fish course, saithe (or pollock), was presented in three stages; amid the many unconventional flavor combinations, one preparation featuring a sauce reminiscent of hollandaise offered a more classically French expression. Among the desserts was Matt Orlando's "chocolate" without chocolate, created using coffee beans and other ingredients. The result tasted intensely of chocolate. The wine list emphasizes modern producers, and there are numerous non-alcoholic options, particularly the restaurant's own beverages developed in collaboration with Muri. ESSE offers a dining experience unlike any other in Copenhagen. The dining room, a raw, high-ceilinged former industrial building, is an experience in itself.

A cornerstone of Denmark's fine-dining landscape and a reliable choice for modern French cooking with Nordic accents, showcasing local produce, an impressive wine list, and inviting interiors in warm, atmospheric tones.

Canadian-born Jonathan Tam worked at Noma and Relæ before coupling his Cantonese roots with Nordic inspiration in this open-kitchen space with counter seats and minimalist wooden interiors.

Arguably the most remarkable restaurant opening in Copenhagen in 2025. Christoffer Sørensen's return following Restaurant Studio was highly anticipated, yet few expected the extent to which he would impress both guests and critics. The 20-course menu is divided into "Sea," "Field," and "Forest," with flavor intensity steadily building through the progression. Sørensen is often associated with bright, light, and occasionally delicate flavors. However, the menu also reveals darker, more concentrated expressions. These appear early on, notably in the squid with chicken skin, fermented cucumber, and coriander, as well as in the mushroom bouillon finished tableside in a flask. The penultimate savory course features confit duck egg with mushrooms, aged vegetables, and wild herbs, delivering profound umami depth. Twenty courses demand a certain appetite, yet each dish invites another bite. Nothing feels superfluous - every course has its place. Among the desserts, "The Rest of Our Bread" stands out, a modern interpretation of the classic Danish øllebrød made from the bread served earlier in the menu. Located in the historic setting of Christianshavn Rampart, part of Copenhagen's former fortifications, Restaurant Lille Mølle occupies a former windmill dating back to the late 18th century, once used to grind grain for the city and long considered one of the area's most distinctive landmarks. Carefully restored, the old mill lends the restaurant a rare sense of intimacy and continuity, where centuries of history frame a distinctly contemporary culinary expression. Restaurant Lille Mølle strongly suggests a future Michelin star, possibly two.

This Japanese-inspired counter in Nordhavn has quickly become one of Copenhagen's most coveted tables, delivering precise, minimalist cooking alongside a tightly curated selection of low-intervention wines.

Opened in 2025, Udtryk has enjoyed a remarkably swift ascent. Edward Lee's omakase menu delivers luxurious ingredients in flavor-driven, minimalist compositions, with subtle inspiration drawn from Japan and China.

At the iconic white wooden Søpavillonen overlooking the Copenhagen lakes, August Theil's assured seafood-led cooking takes center stage in a spirited setting where evenings drift into late nights.

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.

A longstanding local favorite celebrating classic, well-executed French bistro fare without fuss, set in a convivial dining room of white tablecloths and vintage Dubonnet posters. Open throughout the week, including lunch.

Opened in 2022 by Allan Schultz, this intimate 24-seat basement restaurant at the Park Lane Copenhagen pairs Danish oak furnishings and cookbook-lined shelves with a seafood-led set menu, matched with wine and sherry.

An intimate bistro just a stone's throw from Kongens Nytorv. Here, chef Nicolaj Køster celebrates seasonal ingredients and classic French cooking, lifted with subtle Nordic and Asian influences.

In the glossier quarters of the inner city, this sleek address—centered on a dramatic marble bar—marries Italian and Japanese influences, supported by a confidently curated, classically minded wine list.

Since 2017, Restaurant Frank has been regarded as one of Copenhagen's leading luxury bistros and a destination that truly delivers value for money. It remains so today, now at a new address close to the original location, near Kongens Nytorv. The new space adds another layer to the experience. Large windows open towards the street creating a lively connection with the city outside. Inside, white tablecloths, warm tones and elegant details give the room a comforting yet refined atmosphere. Head Chef Anders Strier presents elegant bistro cuisine inspired by both the Mediterranean and Asia, particularly Japan. He also adds other international touches, for example in his deep-fried Gillardeau oyster topped with Sichuan pepper, Japanese mayonnaise, and red grapefruit. He also dresses oysters with marinades featuring mezcal, makrut lime, and Madagascar pepper. Guests may choose à la carte or a five-course menu priced at DKK675. From the à la carte options, the ceviche of dorade with grapefruit, fennel, caper berries, and bee pollen was vibrant and refreshing. The risotto with paleta mangalica (shoulder cut of pork), Marsala, and winter truffle delivered concentrated umami depth. For dessert, a lemon posset with olive oil sorbet, citrus salad, and Champagne provided a palate-cleansing finish. The wine list is exceptionally extensive for a mid-priced bistro. Many selections, particularly from Burgundy, are rarely available elsewhere, and pricing remains below average. For serious wine enthusiasts, Frank is among Copenhagen's strongest addresses.

An old-school room of white tablecloths and timber floors sets the tone at this petite French bistro, serving seasonal green or meat-led menus alongside classics such as oysters and escargots.

An intimate basement setting, with sheepskins draped over designer chairs, brings a touch of Bornholm to the inner city, offering both refined smørrebrød and seasonal New Nordic dinners, including a dedicated fish-only menu.

Smørrebrød doesn't come better than here, where classic furniture, heavy drapes and crisp tablecloths set the scene for Simon Juhl Olesen's iconic service. In the evenings, it shifts to brasserie style, paired with a top-tier wine list.

Its name translates as peasant, and in a Nørrebro basement this kitchen embraces southern Italian cucina povera, transforming humble ingredients into generous, flavor-packed dishes.

Modern smørrebrød is the highlight at this ever-busy inner-city spot, packed with white-collar regulars at lunch. In the evening, the focus shifts to brasserie-style dishes, backed by an excellent wine list.

Vie plays a defining role in Nordhavn’s culinary ascent. Following a ten-year hiatus, veteran chef Mikkel Maarbjerg has returned, his roast chicken with morels and vin jaune drawing guests back time and again.