In this second edition of Falstaff’s guide to Denmark’s best restaurants, the country’s diverse dining scene continues to impress.
Denmark has long been at the forefront of the global culinary scene, a reputation cemented by its innovative approach to New Nordic Cuisine and a deep respect for local, seasonal ingredients. From the cutting-edge gastronomy of Copenhagen to the coastal gems in Jutland and the islands, the country offers an extraordinary diversity of dining experiences.
Copenhagen remains the epicentre of Danish fine dining, home to world-renowned restaurants that have set new standards for creativity and sustainability. While Noma has been instrumental in redefining modern gastronomy, other establishments such as Geranium and Jordnær continue to push boundaries, earning international acclaim for their artistic, flavorful cuisine based on the finest ingredients available.
With Alchemist, Rasmus Munk continues to push the bounderies of what a dining experience can be, offering multisensory dishes and impressions that are as thought provoking as they are delicious. Beyond the capital, Denmark’s culinary excellence extends to every corner of the country. The charming coastal town of Aarhus has become a gastronomic hotspot, with standout restaurants like Substans and Gastromé showcasing a refined yet unpretentious take on fine dining. Further afield, destinations such as Kadeau on Bornholm as well as Syttende and Lyst in Jutland celebrate the richness of Denmark’s terroir, bringing foraged ingredients and hyper-local flavors to the forefront.
At the heart of Danish cuisine is a commitment to craftsmanship, sustainability, and seasonality. Whether it’s a high-end tasting menu or a perfectly executed smørrebrød, Denmark’s top restaurants share a dedication to quality and an uncompromising attention to detail. This year’s Falstaff Restaurant Guide Denmark highlights the very best of this dynamic dining landscape. From Michelin-starred establishments to hidden gems with an unwavering passion for hospitality, these restaurants define the essence of modern Danish gastronomy.
And now, without further ado, here's the 2025 Danish Restaurant Guide, an integral part of the Falstaff Nordics Restaurant Guide.
Alchemist
Alchemist has redefined the very concept of dining – not just in the Nordics, but on a global scale. With boundless creativity and an unrelenting drive, chef Rasmus Munk and his exceptional team have crafted an experience that transcends gastronomy. Over the course of five to six immersive hours, guests are taken on a meticulously choreographed journey where art, music, architecture, design, and world-class cuisine converge in perfect harmony.
More than just a restaurant, Alchemist dares to challenge perceptions. It provokes thought, encourages reflection, and inspires conversation, all while delivering an extraordinary culinary performance. The combination of exquisite ingredients, flawless service, and a bold, boundary-pushing approach results in an experience that is both intellectually stimulating and deeply indulgent. Set within a former warehouse in a secluded corner of Copenhagen, Alchemist is a rare fusion of avant-garde innovation and profound engagement – an extraordinary destination that lingers in the mind long after the final course.
Rasmus Munk
What many would see as the pinnacle of a career is, in many ways, just the beginning for the visionary chef from a small village outside Randers – who, before culinary school, had barely encountered anything beyond frozen and fast food. With relentless drive and passion, he has built one of the world’s most influential and talked-about restaurants: Alchemist. Yet, despite global acclaim, the still-young chef does not dwell on his success. Instead, he uses his platform to champion causes close to his heart. His projects include JunkFood – a self-sustaining food initiative for Copenhagen’s homeless – Spora, a research center dedicated to the sustainable foods of the future, and an upcoming dining experience that pushes the limits of gastronomy to the very edge of Earth’s atmosphere.
Amid all the innovation and exploration of alternative ingredients, one thing remains constant: Munk’s mastery of flavor. Whether reimagining a classic Danish dish, perfecting a spaghetti carbonara, or working with the world’s finest ingredients, his ability to create extraordinary tastes never falters. The question is, where will he take us next?
VIE
As the first Danish chef ever to receive two Michelin stars, Mikkel Maarbjerg made history in 2005 with his restaurant Ensemble. He later stepped away from the restaurant world to become a gastronomic entrepreneur, consultant, cookbook author, and more. However, in late 2024, he made a grand comeback with VIE, a so-called city inn housed in a newly built, high-ceilinged space in Copenhagen’s Nordhavn district.
Here, Maarbjerg and his team serve up sizzling hot dishes made à la minute from handpicked ingredients, with a strong focus on classic craftsmanship. Wine lovers will also find plenty to explore on the extensive wine list. Vie has quickly become a gathering place for Copenhagen’s food enthusiasts, earning it the well-deserved title of New Restaurant of the Year.
Bar Vitrine
In many ways, Bar Vitrine is the place none of us knew we all needed. It’s where a great night can begin and/or end – but more often than not, it’s where you’ll end up staying. More than just an impressively stocked wine bar, this compact space buzzes with energy, while a stellar menu of locally sourced ingredients infused with global spices and flavors makes you want to order everything.
Natural wine lovers will feel right at home here, as owner Riccardo Marcon – also known for Barabba and Propaganda – has curated a list filled with his favorite bottles. Whether you're in a small group, on a date, or flying solo, Bar Vitrine is the kind of place where good times and new friendships come naturally.
Jan Restorff
It is nearly impossible to discuss exceptional service in Denmark without mentioning Jan Restorff. For many guests, dining at Søllerød Kro isn’t just about visiting the restaurant – it’s about “eating at Jan’s.” That’s how deeply the Faroese gentleman has become woven into the fabric of this historic establishment, where he has been restaurant manager since 1999.
A consummate host, Restorff has an innate ability to create an atmosphere of trust and warmth, ensuring that guests return time and again. His instinct for hospitality is matched by his passion for wine; over the years, he has meticulously curated Søllerød Kro’s acclaimed wine list, which has earned numerous prestigious awards. Beyond his own excellence, he has mentored countless young talents, passing on his dedication to service and guest satisfaction. His influence extends far beyond Søllerød Kro – Restorff has left an indelible mark on the Danish restaurant scene, setting a standard of hospitality that few can match.
Helle Lieffroy, Restaurant Lieffroy
The essence of great service lies in making guests feel truly at ease, and few excel in this art quite like Helle Lieffroy. To her, no guest is just another number. Each table is attended to with care and intuition, ensuring that everyone – from seasoned gourmands to those taking their first steps into fine dining – feels seen and valued.
Her expertise extends beyond hospitality to the world of wine. With a foundation in classic traditions, she has carefully curated an exceptional wine list, crafting pairings that not only complement the dishes but stand out in their own right. Every bottle is introduced with a perfect balance of knowledge, enthusiasm, and passion, her vivid descriptions heightening anticipation before the first sip. Lieffroy’s dedication to creating memorable dining experiences is as remarkable as the wines she serves – each guest leaves not just satisfied, but inspired.
Moment
At a time when sustainability is often claimed without substantial proof, Moment takes a distinctly scientific approach. Owner Rikke Storm Overgaard, a former biology researcher at Aarhus University, applies her expertise to ensure that sustainability is more than just a concept – it’s a commitment. Together with her husband, Morten Storm Overgaard, she has created a restaurant that pushes the boundaries of what true sustainability can be.
Collaborating with a team of scientific experts, Moment makes informed decisions about everything from building materials to sustainable farming methods and responsible seafood sourcing. Every aspect is carefully considered to minimize environmental impact while maintaining the highest standards. With the arrival of Italian chef Fabrizio Ferla in late 2023, the culinary experience has reached new heights. And for those who have dined at Moment, there is no doubt – sustainable gastronomy can be every bit as indulgent as any other.
Geranium
Can a service experience be perfect? At Geranium, it undoubtedly can. Perched on the 8th floor of Denmark’s national stadium, Parken, the journey begins long before guests even reach the restaurant. At street level, a waiter welcomes them, offering a seamless transition into the elevator. As the doors glide open, warm smiles await – staff ready to take coats, guide guests through the stunning space, and set the stage for an extraordinary evening.
What truly sets Geranium apart is the remarkable expertise of every team member. Whether speaking with co-owner Søren Ledet or the newest apprentice, each individual contributes to the magic of the experience. The result is service that feels effortless yet deeply personal, blending professionalism with warmth and a knowing sparkle in the eye. Every detail is executed to perfection, ensuring that at Geranium, the guest is always the star of the show.
Kadeau Bornholm
Kadeau Bornholm is set in a charming old summer cottage, where guests can savor breathtaking sunsets over the southeastern coast of Bornholm. At Kadeau Bornholm, the food is a true reflection of the island itself. Chef-owners Nicolai Nørregaard, Rasmus Kofoed, and Magnus Høegh Kofoed grew up on Bornholm, and their deep-rooted connection to its landscape and produce is evident in every dish. The menu is a love letter to the island’s rich bounty – wild herbs foraged from the windswept meadows, seafood harvested from the surrounding waters, and vegetables grown in the restaurant’s own gardens. Last year, Kadeau Bornholm introduced Eco Beach Camp, a collection of luxurious tents nestled in the dunes, just a 10-minute drive from the restaurant, which makes this a perfect way to spend a weekend in the beautiful island of Bornholm.
Rebecca Siri Corbo
Rebecca Siri Corbo hones her craft daily at Søllerød Kro, where she helps maintain the exceptionally high standards that have made the historic inn, located north of Copenhagen, a beloved destination – both within and beyond the restaurant industry.
In the past, Corbo channelled her competitive spirit into becoming a skilled ballet dancer, but today, it is elegant culinary creations that fuel her drive to excel and stand out among the best. She has already proven her talent multiple times at the prestigious Sol over Gudhjem cooking competition, winning the Rising Star edition in 2023 and claiming the dessert prize the following year. It is particularly in the world of pastry and desserts that Corbo truly shines, and we are certain this remarkable talent is only just getting started.
Andreas Kobs Laursen
At its core, great service is about making guests feel comfortable and welcome. Few succeed in creating this feeling as effortlessly as Andreas Kobs Laursen. His warm demeanor and ability to meet each guest at eye level – whether they have dined at a hundred gourmet restaurants or are embarking on their very first fine dining experience – set him apart.
Laursen made a name for himself as restaurant manager at Restaurant Treetop in Vejle, where he and the rest of the young team firmly placed the restaurant on the culinary map. Now, he has moved on to the spectacular Restaurant Lyst at Vejle Harbor, where his expertise in both hospitality and wine helps shape an exceptional service experience. His talent extends beyond the dining room – he has also excelled in competitions. In 2024, he was named Denmark’s Waiter of the Year, followed by the prestigious title of Nordic Waiter of the Year.
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