The Best Street Food Spots in Denmark

Since 2014, Il Mattarello at Torvehallerne has focused on fresh pasta made with organic ingredients. The menu features Roman classics alongside seasonal specials, all served al dente. Fresh pasta and house-made sauces are also available to take home.

Located in Torvehallerne, Kiko Izakaya offers katsu sando, donburi, and a range of Japanese-inspired dishes. From 4pm, selected items are grilled over charcoal on a traditional konro grill. The menu combines Japanese techniques with ingredients sourced from local, sustainable Danish farms.

At SURT, it’s all about artisan-made, Neapolitan-style pizzas. Day in and day out, chef Giuseppe Oliva and his team serve pizzas in Carlsberg Byen with carefully crafted dough at the centre. Coming from a family of bakers, great dough is simply part of the foundation.

Middle Eastern street food with a focus on shawarma, falafel, and warm flatbreads—bold spices, fresh herbs, and creamy sauces define the kitchen. A busy, casual spot with strong takeaway or eat in appeal and a loyal local following, some referring to this spot as the best falafels in town.

Born out of a pop-up concept at Noma, this now fully fledged restaurant and burger spot sits by the canals in Christianshavn. Dine in at the main location for an extended menu, or head to the takeaway-only entrance on the side of the building for burgers from the same kitchen to go.

Serving subs fit for heroes, this 2025 newcomer brought the loaded New York sandwich to Copenhagen. Its sesame rolls are baked each morning by the team that also runs Rondo. The namesake Hero comes with meatballs, marinara, pesto, and provolone, while the Brutus is a Caesar salad in sandwich form.

What makes this sandwich café special is its own soft potato-and-sourdough bread. From the cream cheese and egg salad to the pork ham, many of the toppings for the seven varieties are homemade as well. The concept started as a festival pop-up before moving to a permanent location in 2023.

At Gorda in Vesterbro, it’s all about Latin American street food. Especially known for its homemade empanadas, this colourful spot is a must for anyone craving comforting handheld bites. Beyond that, the menu changes regularly, with new dishes and flavours appearing throughout the year.

Authentic Chinese street and comfort food built around bao buns and noodle dishes—soft buns, savory fillings, and umami-rich broths define the menu. Casual and efficient, popular for quick lunches and relaxed dinners in a sit-down setting.

Opened by chef Kristian Baumann, known from restaurant Koan, Juju began as a casual Korean restaurant and now centers on Korean street food, with Korean fried chicken served either on its own or in a bun. The menu is complemented by sides such as nori fries, kimchi, and gochujang-based sauces.

If ever in doubt, look for the cool dog sign accompanied by the long queues — that’s how you know you’ve found Slurp. Since opening in 2017, it has been serving ramen bowls to Copenhageners, with everything that goes into them made entirely from scratch.

Seemingly out of nowhere, this immaculate burger spot appeared on a side street off Kongens Nytorv. With a rich, beef-forward flavour from in-house-ground Danish beef, the only real question is not whether to go, but which of the two burgers on the menu to choose—alongside any occasional special.

Taking a little piece of New York to Copenhagen with a distinct gastronomic twist, this spot serves pizza made with hand-stretched dough. Beyond the flavor combinations, the texture and crust stand out. Available for dine-in or take-away across multiple locations.

Run by the couple Shayon Shadala and Rojgar Hama Jaza, this popular spot at Reffen serves Kurdish kebab grilled over charcoal on skewers, served in homemade naan with grilled tomatoes and yoghurt sauce. The approach is simple and focused, highlighting smoky depth and balanced flavors.

Opened by former Noma chef Rosio Sanchez in 2015 at Torvehallerne, this taqueria has expanded to multiple locations across Copenhagen due to its appreciation. The kitchen of Hija de Sanchez focuses on freshly made tacos served daily, with a straightforward, vibrant Mexican-inspired style.

Founded by two old friends, Killer Kebab serves house-marinated kebab prepared as shawarma alongside freshly made falafel. Wrapped in soft sourdough flatbread baked to order, it is available across multiple locations in Copenhagen, making a quality kebab fix easy to find.

Hisashi Inoue from Fukuoka in southern Japan opened his ten-seat ramen bar in 2025 and quickly won diners over with slow-simmered broths, complex flavors, and springy noodles. The vegan tan-tan men owes its nutty aroma to a sesame base, while gyoza with pork or veggie fillings make for crispy sides.

Opened by chef Nikolaos Strangas, the concept brings Greek summer nostalgia to Copenhagen. Fresh gyros with chicken, beef, pork or halloumi are served in pita with homemade sauces, vegetables and fries, reflecting a simple, flavorful street food style—impossible not to love.

Pernille and Claus Høeg run their own harbour fishmonger, and in 2020 they added this spacious eatery, where the fish arrives exceptionally fresh. With their two daughters on the team, they serve simple seafood dishes like fish and chips, open shrimp sandwiches, and fish cakes with potatoes.

Three chefs, three cuisines, one address: the Gourmet Workshop unites Italian, Thai, and Indian–Sri Lankan fusion. Groups can order from any of them, so a spicy curry, a wok dish, and a crisp pizza can be served at the same table. The dedicated vegan menu contains dishes from all three kitchens.

Morten Paaske trained at high-end restaurants and cooked for the Danish royal court before moving to an Italian island, where he fell in love with the cuisine. His fascination led to the opening of this pasta bar in 2018, set in a semi-basement with green panels and vintage posters.

Coming from a village in southern Italy, Gilberto Colangelo brought pinsa to Denmark in 2018 and remains a member of the Pinsa Romana association. The Roman flatbread is lighter than pizza thanks to its rice-soy-wheat dough. He keeps it authentic: no pineapple among the toppings.

Ramen to Biiru brings Japanese ramen culture to Copenhagen, created by the team behind Mikkeller. Since its launch, its ramen bowls have become staples on the scene, and the concept has expanded to multiple locations across the city, always featuring a limited-time special ramen on the menu.

Founded by David Selvam from India and Renata Zalles from Bolivia, Stuffed is “your local flavour dealer.” Inspired by travel and their favourite spots to eat at, it highlights bold Southeast Asian and Latin American street food, with late opening hours and a changing menu focused on stuffed dishes.

In a spacious, high-ceilinged dining room with cascades of wisteria and warm lights, guests can expect a culinary journey across the Asian continent. Carefully plated dishes from China, Thailand, Korea, Japan, and Vietnam are served à la carte by day and also as a tasting menu in the evening.

A former hairdressing salon now houses this minimalist canteen serving Asian vegetarian dishes for breakfast and lunch. The Japanese tamago sando is often the first item to sell out: it folds scrambled egg into house-baked milk bread. Lunch brings noodle dishes and a savory Chinese-style crepe.

Japanese-inspired ramen spot with a focus on deep broths and well-structured bowls—slow-simmered stocks and precise toppings create exciting flavour combinations. Side dishes consist of fried shrimp or chicken, or gyozas filled with pork or veggies. A go-to spot for casual dining.

Original lamps, rugs, stained glass, and music turn this Nørrebro spot into an immersive Arabic dining experience. Even the plates are hand-made in the ancient city of Hebron. Mezze, falafel, and shawarma: the dishes, based on Palestinian family recipes, are mostly organic, and all dips are vegan.

Lyokoi takes its name from the legend of the koi carp that climbs a waterfall to become a dragon. Backed by this lucky symbol and eight years of experience, the restaurant expanded from Randers to Odense in 2026, serving all-you-can-eat sushi alongside warm and cold Asian dishes.

Neapolitan-style sourdough pizzeria with dough fermented up to 72 hours—resulting in airy, crisp bases baked in a wood-fired oven in under 90 seconds. Classic toppings and Italian ingredients keep the focus on craft in a lively, casual setting.

Brooklyn-inspired sourdough pizzeria with long-fermented dough—crisp, airy bases paired with Italian classics and modern toppings in meat and vegetarian versions. Antipasti like burrata, arancini, and house focaccia underline a strong focus on craft and quality ingredients.

Before you even enter Dürüm Symfoni, you can spot fresh durum flatbreads being made in the window, baked to order and filled with juicy kebab or falafel, fresh ingredients, and spicy sauce tailored to your preferred heat level in a fully loaded wrap. The menu also includes pitas, plates, and salads.

Japanese chef-owner Kaoru Fujisawa has run this little sushi-ya since 2001, where he prepares uncompromising sushi and donburi behind a modest front. Specials include sea urchin, snow crab, scallop, and salmon roe, and the sake is chosen as carefully as the seafood. Counter seats and takeaway.

With over 30 years of combined experience at Sticks’n'Sushi, Cathrine and Lars Christian Vissing Østerberg were well equipped for their own 2022 venture: a small dinner spot near Frederiksberg Town Hall. They compose sushi assortments with seafood from Nordic waters, the largest over 70 pieces.

What started as a small hole-in-the-wall shop during the pandemic now has a permanent home inside Bootleggers Craft Beer Bar in Islands Brygge, serving burgers for dine-in or take-out. The burgers alone are worth the visit, but the buttermilk fried chicken po’boy is an absolute must.

What began as a small burger spot in a former gasoline station has since expanded to multiple Copenhagen locations and occasional international pop-ups. Built around high-quality ingredients and a focused menu, it delivers straightforward burgers with consistent attention to flavor and texture.

Hidden on the first floor of a protected townhouse from the 1730s and part of the cultural center Huset, this evening ramen restaurant feels like a discovery. It lets guests compose their own bowl by choosing base ingredients and optional extras from a menu sheet, which they hand in at the counter.

Mother serves organic sourdough pizza baked in a wood-fired oven, topped with local produce and high-quality ingredients imported from Italy, in Copenhagen’s Meatpacking District. On weekends, buffet-style service and live jazz make it as much about the atmosphere as the food.

Even though Vanløse, Copenhagen’s smallest district by population, may not be a typical foodie destination, it is home to a sushi bar worth seeking out. Chef Prem Subedi, the first-ever World Sushi Cup finalist from Nepal, crafts classic and inventive bites using traditional techniques.

Modern taqueria with a focus on bold, Mexican flavors—corn tortillas, slow-cooked meats, and bright salsas set the tone. A lively, bar-driven setting draws a young crowd for tacos and late-evening bites accompanied by drinks.

All the Vietnamese street food classics, but with a special focus on bánh mì—crisp baguettes filled with aromatic herbs, pickles, and well-balanced proteins. Fast-paced and takeaway-friendly, with a loyal following among students and city regulars.

What began as an all-you-can-eat running-tapas counter in 2016 is now a casual restaurant where Spanish-Danish small plates are served as a fixed menu. Some ten courses come to the table: focaccia and malt buns with aioli, several cold and warm tapas, an optional cheese selection, plus dessert.

Casual sandwich and coffee spot in a cafe setting built on freshly baked bread—filled with quality ingredients like Parma ham, mortadella, and herb-driven chicken. A relaxed neighborhood hangout, especially lively in the sun with locals lingering over coffee, wine, and simple bites.

After 20 years working for Claus Meyer, Iben Herrik opened her own small smørrebrød spot in 2020. The lavishly topped open-faced sandwiches come in three classic and three seasonal varieties, with egg and shrimp being the guests’ favourite. Homemade iced tea is there for those skipping beer and wine.

Under a glass ceiling, large paper lamps, and a mural of farmers with their cattle, this 2024 restaurant combines Japanese flavors with Nordic ingredients. The okonomiyaki, a savory pancake topped with cabbage, is joined by gyoza in goma dressing. Ikigai is the Japanese idea of a reason for being.

Salvatore Battaglia named his pizzeria Piccolina, Italian for “little girl,” because he has five daughters. Just steps from the Cathedral, he bakes thin pizzas with Italian ingredients, served only in the evenings. The vegan options are unusually numerous: five pizzas, plus focaccia.

Instead of one big pizza, this modern pizzeria is known for serving mini versions, and its signature Pico Trio lets guests sample several flavors at once. There are some 15 options to choose from, a third of them vegan, and all baked with sourdough fermented for up to 72 hours.

Plant-based concept built around burgers, bowls, and sourdough sandwiches—fermented elements, fresh spices, and seasonal vegetables define the kitchen. A contemporary, informal spot appealing to a flavor-focused, conscious crowd.

SDU graduates Antonia Perdikari and Gianmarco Coricciati met as students and opened this micro-bakery in 2021, taking inspiration from their Greek and Italian roots. The savory pies with spinach and feta or garlic chicken make popular lunch options, served in a rustic space designed with love.

Vietnamese restaurant centered on street food dishes. Pho—clear, aromatic broths layered with fresh herbs—defines the menu. Spring rolls, both fresh and fried, and light rice noodle salads round out the offering. A simple, no-frills spot with steady appeal for quick, balanced meals.