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Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø langoustine, eel, and plaice are a few examples.There's also b
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø la
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emph
Copenhagen has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking emphasizes using locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, Limfjord oysters, Læsø langoustine, eel, and plaice are a few examples.
There's also been a revival of authentic Danish fare. Most such meals begin with sild, pickled herring of various flavors, served on rugbrød, a very dark and dense rye-based bread. This bread is also the basis for smørrebrød—open-face sandwiches piled high with various meats, vegetables, and condiments. For dinner, try flæskesteg, pork roast with a crispy rind, which is commonly served with rødkål, stewed red cabbage, and potatoes.
There are plenty of bistros serving moderately priced meals, and for inexpensive savory noshes in stylish surroundings, consider lingering in a café. Many restaurants offer fixed-priced meals with wine-pairing menus, and most restaurants require reservations. Many restaurants tack a surcharge of between 3.75% and 5.75% onto the bill for the use of foreign credit cards.
Don't be put off by the fact that Geranium is located in Parken, Denmark's national football (soccer) stadium; this modern northern European...Read More
The grande dame of Copenhagen's French restaurants is appropriately named. The cellar boasts more than 800 varieties of wine, and you can order...Read More
Dark oak tables, wooden floors, and chairs with lamb-fur accents are a rustic interpretation of Nordic luxury that's appropriate to the setting...Read More
Since 1983 this premier Italian restaurant has been known for its changing set menu and its huge cellar, with 90,000 bottles of Italian wine...Read More
The name stands for "basic formula," but this French-Danish restaurant is anything but basic. Young chefs Rune Jochumsen and Kristian Moeller...Read More
This five-generations-old, world-renowned lunch spot is synonymous with smørrebrød, the Danish open-face sandwich. The often-packed dining area...Read More
Five centuries ago this was a vineyard; now it's the site of one of Scandinavia's finest restaurants. Chef Thomas Rode Andersen's French- and...Read More
This award-winning microbrewery was an instant hit when it opened in 2003. It has 160 seats in a two-story restaurant as well as a beer garden...Read More
This lively eatery is the place to go for French brasserie dishes. Its accomplished chef and owner, Mikkel Egelund, satisfies with classics...Read More
On a 17th-century square, this lively, countrified bistro has rustic tables and 15th-century Portuguese tiles. All entrées—among them grilled...Read More
This centrally located restaurant is owned by the same people who run Retour and Gorilla— establishments that are also worth a visit. The food...Read More
This trendy and inventive Asian restaurant's name means "eat, eat" (implying dinner's ready). Gilded Buddhas grace walls, hand-oven wicker chairs...Read More
Occupying a bright corner of the Royal Library's modern Black Diamond extension, this cool-toned restaurant, with clean lines, blond-wood furnishings...Read More
Hong Kong-born chef Yan mans the wok here, serving regional Chinese cuisine, such as peppery dishes from the Szechuan province; aromatic shredded...Read More
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