The Danish capital is one of the most exciting food destinations in Europe, if not the entire world—and that won’t change anytime soon, even when the city’s most famous, influential, and, for many, best chef closes their restaurant in the near future.
Twenty years ago, no one would have traveled to Copenhagen for the food. Today, that has completely changed—thanks in large part to René Redzepi. With his acclaimed restaurant Noma, the chef and restaurateur ushered in the era of nature-inspired Nordic cuisine, transforming the Danish capital into one of the world’s most exciting culinary destinations. Then came the shocking announcement just a few months ago: Noma will close its doors before the end of the year. While this marks the end of an era, Copenhagen’s gastronomic marvel lives on. The city is now teeming with culinary talent from around the globe, many of whom were trained by Redzepi himself. These chefs are opening their own restaurants across a wide range of styles—from burger joints to fine dining—ensuring that the city’s vibrant food scene continues to thrive.
Of course, the Danes were enjoying great food long before the so-called “New Nordic” movement. With the delightful smørrebrød, they’ve even developed a unique lunch culture that one might envy. Literally translating to “buttered bread,” smørrebrød in Denmark usually refers to exquisitely topped open-faced sandwiches that are eaten with a knife and fork. One of the strongholds of smørrebrød is the venerable Restaurant Schønnemann: crisp tablecloths, wood paneling, waiters in jackets, and plenty of businesspeople in ties among the guests, already enjoying a glass of snaps with their smoked eel or herring sandwich (offered in 14 different varieties!) and beer at lunchtime.
Another legendary smørrebrød spot is Aamanns 1921. Since its opening in 2006, founder Adam Aamann has focused on homemade sourdough rye bread, house-pickled vegetables, Baltic Sea herring, and only the highest-quality, predominantly organic and homemade ingredients. With this approach, he created a fresh, modern take on the traditional smørrebrød restaurant. As is customary in Copenhagen, the open-faced sandwiches are served only at lunchtime. In the evening, however, Aamanns 1921 transforms into an elegant restaurant with a focus on creative cuisine.
Copenhagen boasts numerous fine dining establishments, some of which rank among the best in Europe—such as Koan, which opened in its current location, a former warehouse on a quay, in April 2023 and has already earned two Michelin stars. Led by Korean-born chef Kristian Baumann, Koan takes guests on a journey to the land of his ancestors. Baumann primarily works with local ingredients, seamlessly blending techniques and aesthetics from East Asia and Scandinavia. The result is a deeply personal style that offers diners a truly unique culinary experience.
Equally memorable is a dinner at the two-Michelin-starred Kadeau restaurant, helmed by Nicolai Nørregaard. The 45-year-old chef hails from the island of Bornholm, where he also operates another restaurant—and from where he sources the vast majority of the ingredients used at Kadeau. In its elegantly minimalist Scandinavian design and with its impressive open kitchen, the restaurant showcases ingredients from the fertile Baltic Sea island even outside harvest seasons. Through fermentation, pickling, smoking, and other natural preservation methods, these exquisite elements are transformed into dishes that are both harmoniously balanced and stunningly presented.
After so much fine dining, it’s time for something more down-to-earth—and there’s no better place in Copenhagen than Kødbyen, the city’s former meatpacking district. Once home to massive halls where cattle and pigs were butchered and packaged, the area now buzzes with trendy bars, food stalls, pubs, cafés, and restaurants. Among these, Kødbyens Fiskebar is nearly a classic. While you can dine at a long counter, this “fish bar” is more accurately a full-scale restaurant with an extensive selection of fish and seafood dishes. The atmosphere is lively, the noise level high, and the service efficient and precise. The dishes are expertly prepared and beautifully presented. All these elements combine to make the Fiskebar one of the best places to experience Copenhagen’s food scene in its most authentic form.
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