Falstaff highlights the best places to eat in Denmark in the Restaurant & Bistro Guide Nordics 2026, presenting an array of awards ranging from Chef of the Year to Most Sustainable.
Denmark's restaurant scene is thriving like never before. From innovative fine dining concepts in vibrant city centers to cozy neighborhood restaurants serving seasonal, locally inspired cuisine, venues across the country are setting new standards for quality, creativity, and hospitality. Falstaff reveals its category winners:
Rasmus Munk, “Alchemist”, Copenhagen
100 points, 4 forks
Chef of the Year Denmark goes to Rasmus Munk from “Alchemist”. He has redefined modern gastronomy at “Alchemist” in Copenhagen, where cuisine, theatre, science and social commentary merge into an immersive experience. His technically precise dishes explore themes such as sustainability and food ethics. Beyond the restaurant, Munk develops future-focused food concepts through his innovation centre Spora, reflecting his visionary approach to fine dining.
“Alchemist”, Copenhagen
100 points, 4 forks
Restaurant of the Year Denmark goes to “Alchemist” in Copenhagen. They turn dinner into a multi-hour performance unfolding across acts rather than courses. Behind the spectacle of dome projections and choreographed service lies precise, technically refined cooking with layered flavors. The restaurant uses gastronomy as a platform for dialogue and change and stands as one of the defining voices of contemporary fine dining.
Thomas Korby, “Mielcke & Hurtigkarl”, Frederiksberg
96 points, 4 forks
Sommelier of the Year Denmark is Thomas Korby from “Mielcke & Hurtigkarl”. He shapes the wine experience at “Mielcke & Hurtigkarl” in Frederiksberg with a thoughtful and adventurous approach. His selections range from classic European benchmarks to contemporary discoveries, balancing renowned estates with smaller producers. Known for communicating knowledge with ease and warmth, Korby creates pairings that feel intuitive and personal, elevating the restaurant experience.
Jens Peter Kolbeck
Lifetime Achievement Denmark goes to Jens Peter Kolbeck. He has shaped Danish gastronomy for decades, beginning with a silver medal at the Bocuse d’Or in 1993. Known for discipline, professionalism and classical culinary standards, he has mentored generations of chefs. Beyond his own achievements, his lasting contribution lies in sharing knowledge and upholding the values of the profession.
“Kadeau”, Copenhagen
100 points, 4 forks
Service of the Year Denmark goes to “Kadeau” in Copenhagen. The service there combines warmth, precision and calm confidence. From welcome to farewell, guests are guided through the evening with attentive yet relaxed hospitality. Explanations remain clear and thoughtful, while the atmosphere feels natural and unforced. The harmony between kitchen and floor creates a seamless experience that turns dinner into a lasting memory.
“PAZ”, Thorshavn
95 points, 4 forks
Best New Opening of the Year Denmark goes to PAZ in Torshavn. The Restaurant marks the return of Poul Andrias Ziska after KOKS, presenting a cuisine deeply rooted in Faroese traditions. Exceptional seafood, rare seabirds and fermented ingredients shape a menu that balances technical precision with natural clarity. With its confident debut and strong sense of identity, PAZ adds a new chapter to Faroese gastronomy.
Elisabeth Madsen, “Falsled Kro”, Millinge
94 points, 3 forks
Rising Star—Kitchen of the Year Denmark goes to Elisabeth Madsen from “Falsled Kro”. She brings a confident contemporary touch to the classical kitchen at “Falsled Kro” in Millinge. Her cooking is defined by focused flavors, thoughtful compositions and a strong respect for seasonal produce. With a particular passion for desserts and pastries, she combines precision with creativity and represents a promising new generation of Danish chefs.
Jeff Njehu, “Koan”, Copenhagen)
99 points, 4 forks
Rising Star – Service of the Year Denmark goes to Jeff Njehu from “Koan”. He brings calm assurance and genuine warmth to the service at “Koan” in Copenhagen. With clear communication, instinctive timing and a light sense of humour, he guides guests through the restaurant’s complex Korean flavors with ease. His attentive yet natural approach creates a welcoming atmosphere and reflects a strong talent for modern hospitality.
“Esse”, Copenhagen
91 points, 3 forks
Sustainability & Innovation Denmark goes to “Esse”. Sustainability shapes every aspect of the concept, from sourcing and preparation to energy use and waste management. Chef Matt Orlando leads the kitchen with a clear commitment to responsible gastronomy, working closely with local producers and seasonal ingredients. Careful preservation, holistic use of products and minimal waste define the approach, demonstrating that ecological thinking and culinary ambition can go hand in hand.
“Kødbyens Fiskebare”, Copenhagen
88 points, 2 forks
Casual Restaurant of the Year Denmark goes to Kødbyens “Fiskebaren”. “Fiskebaren” combines a relaxed atmosphere with uncompromising quality in Copenhagen’s lively Kødbyen district. Seafood is the clear focus, from oysters and crudo to simply grilled fish, prepared with restraint and respect for flavor. One of Denmark’s most exciting natural wine selections accompanies the menu. Its vibrant, generous spirit has made it a lasting favorite in the city’s dining scene.
“SYTTENDE”, Sonderborg
96 points, 4 forks
Culinary Hideaway of the Year Denmark goes to “Syttende” in Sonderborg. “Syttende”, located on the seventeenth floor of Hotel Alsik, combines panoramic views with a precise, quietly ambitious kitchen. Rooted in Southern Jutland’s culinary traditions, the cuisine refines regional flavors with elegance and restraint. Attentive, warm service completes the experience, making the restaurant a distinctive culinary hideaway within the wider Alsik retreat.
