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

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.

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.

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.

Sustainability may be an overused word, but Moment truly lives it. Guided by a zero-waste ethos and science-backed sourcing, the team grows permaculture crops, ferments, forages and preserves in-house.

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.

On the windswept northwest coast, this serene seaside hotel offers uninterrupted sea views alongside Kenneth Toft-Hansen's honest, flavorful cooking, focused on local seafood and organic produce.