The Best Restaurants with 1 Falstaff Fork(s) in Denmark

Housed in a crooked old building just steps from Nyhavn, this longstanding restaurant specializes in seafood-led lunches and dinners, with a charming courtyard made for shellfish towers come summer.

Inspired by a French seaside bistro, this lively spot delivers a seafood-driven, relaxed menu with a ribeye option, served in an easygoing setting with colorful waxed tablecloths.

The waterfront restaurant at Comwell Kongebrogaarden looks out over the Little Belt and even has its own marina, while a largely organic kitchen works with local producers and chefs serve directly at the table.

Royally privileged since 1739, this historic roadside inn offers a refined pause just beyond the E45. Guests dine on Danish classics touched with French finesse, while the kitchen turns out its own bread daily.

French-Danish flavors meet cocktail culture at this central bar-restaurant. Modern smørrebrød is served at lunch, followed by thoughtful multi-course dinners with optional wine or juice pairings.

Supplied with Icelandic lamb, North Atlantic seafood and reindeer lichen, this restaurant at Nordatlantisk Hus, a cultural hub for Greenland, Iceland and the Faroe Islands, also hosts shrimp-and-wine buffets three days weekly.

A popular, laid-back neighborhood hangout where natural wines meet a precise, contrast-driven kitchen, drawing inspiration from the Mediterranean while confidently embracing a Latin American touch.

Part of the Madklubben restaurant group, which spans more than 40 venues, this 2019 opening seats 150 guests and is thoughtfully divided into sections to preserve an intimate feel. Expect European and Asian-inspired dishes.

This French bistro serves tartare, moules marinières and a thoughtful cheese selection, sharing a 17th-century half-timbered merchant house with a glassblower and small shop, all arranged around a peaceful courtyard.

A chef's favorite for impeccably traditional smørrebrød, this historic watering hole pairs quaint interiors with warm, brisk service—and don't miss René Redzepi's signature creation.

Founded in 1971 by Aage Damgaard, this steakhouse evolved into a national chain complete with its own brewery, grilling grain-fed Angus over open flames while wines mature inside a striking 16-meter copper pyramid.

With a minimalist, Japanese-inspired interior, Bang Bang Sushi brings high-quality California-style sushi, salmon tartare, and tuna tataki to the historic Rialto building on Frederiksberg.

Set on the shores of Båring Bay with views across the Little Belt, this former seaside hotel dates to 1876 and now operates as a restaurant. The buffet focuses on steamed, smoked and warm-smoked fish.

Set against an industrial interior of white tiles and metal chairs, the French and Italian dishes provide welcome bursts of color. Wines are sourced from Kjær & Sommerfeldt, and the bar remains open late at weekends.

Idyllically set in Hareskoven, just north of Copenhagen, the tranquil garden of this brewery makes a perfect stop for a beer, poured exclusively on site and paired with smørrebrød and hearty seasonal fare.

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.

Steaks have been sizzling in this former church since 1977, within a restaurant named for a French cattle breed. The open kitchen grills beef from discerning producers and serves it alongside an elegant salad bar.

A highly popular Nørrebro spot with generous outdoor seating draws a young crowd for sharing plates, a concise wine list, and the signature pork chop with ’nduja béarnaise.

Opened in 2022 beneath a sweeping abstract ceiling artwork by Mads Hilbert, this fourth Corsa outpost pairs its pizzas with a wine list reaching well beyond Italy, making it a place to linger rather than a quick stop.

Set in a half-timbered building from 1683, the Old Inn serves Danish classics with subtle French flair, from refined lunchtime smørrebrød to flambéed dinners, complemented by a vaulted cellar uncovered in the 1960s.