The Best Restaurants with 3 Falstaff Fork(s) in Denmark
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.
Hidden on the first floor of a protected townhouse from the 1730 s 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.
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.
Plush carpets and an open fireplace give Treetop a cosy Seventies mood, set high above forest and fjord at Munkebjerg Hotel, where sustainably sourced local produce underpins intricate Nordic cooking.
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.
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.
Floor-to-ceiling windows at Ti Trin Ned frame sweeping sea views, echoed in seafood-led, beautifully composed plates where Michael Nørtoft's elegant Nordic sensibility shines through.
Set between forest and shoreline, Lieffroy occupies a listed, century-old villa with panoramic water views, serving refined French cuisine alongside award-winning hospitality and a carefully curated wine list.
Decorated with a print of Hokusai’s Great Wave off Kanagawa, this sushi spot has been open since 2018. Its menu lists over a hundred items, from single nigiri and topped rolls called kaburimaki to large combos to share. For guests choosing all-you-can-eat, finishing the plate is part of the deal.
Just a year after this pasta spot opened in 2022, Peter Emil Nielsen’s Next Bite Group took over the concept and added two more outlets. The original idea remains: pasta made fresh on Italian machines, loaded to taste from a list of toppings. Tiramisu has been on the menu since the start.
This second branch of the trio brought the pasta concept to Vesterbro in 2025. Besides the house pasta, there might be only five Italian classics on the menu, but these can be ordered small or large, with regular or extra sauce. Grilled focaccia sandwiches and panini are there for people on the go.
Set in a listed wooden building with fjord views and centuries-old interiors, this is a place of contrasts. Here, self-grown produce and seafood form a modern, magnificently Nordic experience.
With an enviable setting beneath the vaulted cellar ceilings of an 800-year-old castle, this restaurant champions regional produce from the surrounding Lammefjord, lifted with truffles and a subtle French touch.
Within a stylish patrician villa, soaring ceilings, marble detailing and refined designer interiors set the stage for high-level gastronomy, where fish and shellfish are treated to a polished New Nordic approach.
Perched atop a harbor high-rise, this restaurant pairs sweeping views and 1960s-inspired Danish interiors with René Mammen's precise modern Nordic cooking, framed by an open kitchen and sculptural wood furnishings.
In quaint Lønstrup, a century-old cliffside villa and sweeping panoramic views across sandy dunes and the North Sea set the scene for a menu shaped by seafood, estate-grown and local ingredients.
After honing his craft in Norway, Kim Gubi Lundvaldt returned to his native Svendborg to open this fine-dining restaurant in a former church in 2017. High-end menus unfold across three, five or nine courses.
Opened in 2025 by Paul Proffitt and awarded a Michelin star just 89 days later, this playful dining room, named for his grandmother’s pearl necklace, blends British nostalgia with a light-hearted spirit.
Among Aalborg's most acclaimed dining rooms, Alimentum is guided by a rigorous zero-waste ethos and a focus on local, seasonal produce—much of it self-grown and organic—mirrored by an equally thoughtful wine list.