The Danish capital is known worldwide as a hotspot for innovative cuisine. But it is not only setting standards in fine dining: in the slipstream of the Michelin stars, a lively gastronomic scene has developed - supported by young creatives with roots all over the world.
Just 20 years ago, no one would have traveled to Copenhagen for the food. But then René Redzepi came along, opened his "Noma" and laid the foundations for what would soon gain worldwide fame as "New Nordic Cuisine". Today, dozens of restaurants boast that their chefs once cooked at "Noma" - even if it was only for a few weeks or even days.
But even this fleeting proximity to the epicenter of the Nordic revolution is enough to propel a restaurant's reputation to unimagined heights. The "Noma" itself has been voted the best restaurant in the world several times. And Copenhagen? The city has long been more than just the birthplace of this movement - it has become a place of pilgrimage for foodies, gourmets, gastro-tourists and young culinary talents from all over the world who hope to write a new chapter in culinary history in Redzepi's footsteps.
Today, Copenhagen is one of the few European cities with three three-star restaurants - even though it is not exactly one of the continent's major cities. In addition to "Noma", "Geranium", which is enthroned with avant-garde elegance in a stadium complex, and "Jordnær", which is located just outside and is dedicated to refined fish and seafood cuisine, are also at the forefront of the culinary world.
Exotic restaurants are particularly popular at the moment, using local, Nordic ingredients and, for example, Far Eastern or Mexican techniques and recipes to amazing effect - such as the "Juju" by Kristian Baumann from Korea or the "Hija de Sanchez" taco bars by Hispanic-American Rosio Sanchez.
However, the city's newest gastronomic hotspot is "Epicurus", where culinary delights and sound art come together. The concept comes from a group of Danish restaurateurs and the internationally renowned jazz musician Niels Lan Doky. Together they bring fine dining and live music together in a spectacular way.
Another reason to travel to Copenhagen as a foodie has nothing to do with the hype surrounding New Nordic Cuisine: Smørrebrød, which has been served at lunchtime in Denmark since the 19th century. In traditional restaurants such as the "Schønnemann" or the "Slotskælderen hos Gitte Kik", the ancient art of making sandwiches is still practiced today.
- Smørrebrød and markets: Enjoy crispy rugbrød with herring, shrimps and dill in the Torvehallerne - come outside peak times and try several stalls.
- New Nordic Cuisine: choose natural wine pairing (almost obligatory in Copenhagen) and try local cheeses as a final course.
- Harbor and hygge: walk from Nyhavn to Christianshavn, eat fish of the day, reserve a window seat; then a cinnamon bun and coffee at Kvarter.
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