Copenhagen’s Ever Evolving Culinary Scene

Each year, Copenhagen unveils innovative and distinctive new dining options throughout the city. From its vibrant street food scene to casual and elegant restaurants, the Danish culinary landscape offers inventive fare, incorporating the best ingredients and drawing from global influences.
Tuesday, July 14, 2015

Creative Culinary Concepts

Stedsans, which translates to “sense of place,” is a restaurant located in the communal garden Østergro. Set atop a roof in St. Kjeld's neighborhood in Copenhagen, guests enjoy a communal dining experience in the garden’s greenhouse. The philosophy of Flemming Schiøtt Hansen and Mette Helbæk, the couple behind the restaurant, is to offer sustainable, honest food. The menu includes six sharable plates incorporating the season’s best ingredients, while the wine list includes a small but well-chosen selection of natural wines. Both the menu and wine list change daily.
Stedsans is open for dinner Thursday-Sunday from May 7 to September 27. Two seatings are available; one at 5:45 p.m., and one at 8:15 p.m.
What translates to “make a special effort,” the concept of “umage” is woven throughout the restaurant’s fundamental approach—to provide the best in service, product, and experience. Led by Head Chef Claus Skjærbæk, formerly of Le Sommelier, Umage provides guests with an affordable menu crafted from locally sourced ingredients, many of which come from nearby Torvehallerne Market. Fresh fish dishes include Roasted Sole with Lemon and Spring Onions or Sea Bass with Cabbage and Asparagus. 
Restaurant Umage is open daily for lunch and dinner.
Cofoco, a leading Danish restaurant group, recently unveiled its latest venture—Restaurant WIP located in Hotel SP34. 
Looking to source a concept with the help of diners, WIP will conduct culinary experiments over the course of 100 days, offering dishes inspired by Spanish cuisine. Each dish will incorporate ingredients of the highest quality, prepared with the utmost care and creativity, a factor for which the Cofoco Restaurant Group is known. Diners will enjoy four courses paired with four glasses of wine for DKK 400 (approximately 40 GBP), and are encouraged to provide input for the restaurant’s final concept. 
Restaurant WIP is open daily for lunch and dinner, serving tapas and daily specials throughout the day.
Chef Mette Martinussen invites guests to enjoy a one-of-a-kind dinner theatre that tells a new story with the evening's meal as the centrepiece., which translates to "first floor," recently renovated the rooms of its luxurious apartment setting, just one block from Nyhavn Canal. Guests can choose from two dining experiences— “Den Lange” and “Den Korte” – where Chef Martinussen creates an experience with food, poetry, and magic as the three main ingredients. Each Friday and Saturday, the “Den Lange” experience lasts approximately four hours—diners are guided through a story, a culinary experience, and a number of surprises as the evening progresses. Mondays, Wednesdays, and Thursdays are reserved for “Den Korte,” lasting only 2.5 hours, with the same amount of theatrical flair and flavor. is open Monday, Wednesday, Thursday, Friday, and Saturday, with dinner beginning at 6:30 p.m.  
Fru Nimb (Mrs. Nimb), located in the Tivoli Gardens, is known for its unique takes on the classic Danish favourite—smørrebrød, the traditional, open-faced sandwich. The restaurant, located in the Nimb building of the amusement park, is named after Louise Nimb, noted cookbook author and restaurateur. When designing the menu, Chef Jytte Støvlbæk drew inspiration from Nimb’s cookbook and incorporated the best seasonal and organic ingredients available. With 50 different smørrebrød to choose from, there is something for everyone. 
In addition to the classic offerings, Fru Nimb has a number of creative menu options including, “Tivoli Firework” with Breaded Turbot, Shrimp, Asparagus, Lobster, Trout Roe, and Lemon Mayonnaise; and the “Emperor's New Clothes” with Smoked Eel, Red Onions and Mayonnaise served on Butter-Fried Rye Bread with Roasted Capers and Potato Slices.
Fru Nimb offers a selection of beverages including beers, ales and lagers as well as some truly unique libations such as Gammel Opland, made from a recipe from the 1800s, best known for being aged in old sherry barrels. 
Fru Nimb is open daily for lunch and dinner.

South American Food, Copenhagen’s Next Big Thing

TALLER, the Spanish word for “workshop,” roots the concept behind this menu – the kitchen is considered a place of creativity and exploration for Venezuelan chefs Karlos Ponte and Luis Moreno. Both chefs are veterans of creative kitchens Noma, El Bulli, and Claus Meyer's Nam Nam, and have received high praise from restaurant critics for their innovative concept and returning to their Venezuelan culinary roots. Working with okra, guava, zanis, bitter yuca, and guasacaca, the chefs conjure up inventive dishes made with ingredients from deep within the rainforest. Menu offerings include Lamb with Cassava and Avocado Salsa; Naiboa, with a Sweet Cassava Cake with Corn and Goat Cheese; or Soursop with Avocado and Mate. 
The restaurant’s wine list features a collection of Venezuelan classic and modern wines from vintners with a focus on terroir.
TALLER is open for lunch Thursday-Saturday and for dinner Wednesday-Saturday.
Cofoco Restaurant Group’s Llama introduces a menu inspired by Latin American countries including Peru, Bolivia, Ecuador, Chile, and Mexico. Creative dishes include a variety of tacos such as Beer Battered Cod with Papaya Salad, Beef Heart with Chili Cream, and House made Chorizo Verde. Other menu items include Creamy Sea Bass Ceviche with Mango, Sweet Potatoes and Sesame Oil, Asparagus with Anchovy Mayonnaise, Oregano Oil and Crispy Bread Crumbs, as well as Pork with Raw Pickled Pineapple and Chocolate Sauce. Llama’s menu stays true to the restaurant’s Latin American roots while also incorporating local ingredients. 
Llama’s bar serves cocktails made with pisco, mezcal, tequila, and rum, as well as an impressive selection of South American wines. Bright, patterned ceramic tiles line the walls, floor, and stairs of the restaurant, a unique component that won Llama the gold medal at the International Design Awards competition in 2015.
Llama is open Monday-Saturday for dinner.
The owners of Bakken Bar have introduced El Barrio, a Mexican street food concept with a fun vibe that operates within the space before it is transformed into the popular nightclub. The menu offers unique takes on burritos, ceviche, and chicken wings with flavour combos like spicy mango, celery, and cilantro, as well as a range of braised meat options like brisket and pork belly. Guests can enjoy their meals in Bakken’s newly renovated space or order takeout.
El Barrio is open Thursday-Saturday for dinner.
Copenhagen’s skyline is growing at Kalvebod Brygge, the city’s waterfront district, and will soon include a new upscale dining option. In October 2015, MASH Penthouse, the newest addition to the well-known Danish steakhouses, will open atop the new Tivoli Hotel & Congress Center. MASH will serve sumptuous cuts of steak purchased locally and internationally, an abundant, impressive wine list, and signature cocktails. With seating for 90 in the main dining room, MASH will include a two-story wine cellar and its large open, terrace showcasing the city’s skyline, will accommodate 60 guests.
A new addition to the Nørrebro district, Burger & Bun features classic Danish design from the 1960’s and beautiful graphics created by Copenhagen artist Emma Sivell. Recently opened by Michelin-starred Chef Henrik Yde, guests enjoy 100% organic burgers including the American, the classic combo of Grilled Beef, Crispy Dry-cured Bacon, Melted Cheddar, and Housemade Pickles; A la Francaise with Tarragon and Green Pea Mash, Baked Tomatoes, and Sweet Onions; Australian with Smoked BBQ Sauce, Fried onions, Pickled Beets, topped with a Fried Egg; and Danish with Roasted Pork, Housemade Pickles, Red Cabbage, and Housemade Mayo—all served on freshly baked bread. The restaurant offers delicious milkshakes, made with fresh milk and cream sourced from Øllingegaard, homemade organic beverages, and a variety of French, Italian and Spanish wines.
Burger & Bun is open daily for dinner and serves lunch on the weekends.
Located in Copenhagen’s trendy Meatpacking District, WarPigs is operated by American brewery 3Floyds and Danish brewery Mikkeller. Armed with two huge smokers that can smoke up to a ton of meat, American-born Chef Andrew Hroza is excited to bring authentic Texas-style BBQ to Denmark. WarPig’s menu options include Brisket, Chicken Wings and Spare Ribs as well as traditional American side dishes such as Mac and Cheese, Coleslaw, and Potato Salad.
WarPigs is open daily for lunch and dinner.

Taking it to the Streets

Street Dinners is an initiative from the Bite Me Crew—a conceptual, dining experiment interested in the ways food connects people. The goal behind Street Dinners is to create a welcoming, dining experience that allows neighbours and friends to get to know each other in a public space, over a delicious meal. Additionally, the newly launched online platform allows for diners to sign up as the host or to buy a ticket to experience the Street Dinner. It also walks the organizer through the details of the event—from permitting of the location, rentals, ticketing, and promotional materials to communicating internally and sharing recipes with diners. 
From August 21-30, Copenhagen will host a 10-day celebration of Nordic gastronomy. Now in its 11th year, the festival includes everything from Michelin-league dining to traditional smørrebrød. The event takes to the streets setting up a series of dinners at long tables everywhere from trendy Vesterbro, known for the Meatpacking District to posh Frederiksberg. This year Copenhagen’s Harvest Feast, co-hosted by Byhøst, will seat up to 2,500 people for a giant sit-down experience in Vesterbro, where local produce and cuisine will take centre stage. The festival’s centre will be located at Torvehallerne Market, the city’s foodie mecca. Copenhagen Cooking attracts 100,000 guests each year.
Little Copenhagen tours through the neighbourhoods of the city like a circus caravan with food and entertainment, setting up 10 customised shipping containers along the way. Each week, from Thursday-Sunday, the shipping containers are re-built into kitchens, bars and patios providing locals and visitors alike with street food, cold beer, live music, activities for children, and much more. Childhood friends and founders, Dennis Glavas and Mark Mladenovic, have spent their careers designing events, and aim to provide guests with a “hyggelig” atmosphere.
Developed by Federick Ash Sønksen, Ingrid Kofoed, and Peter Aalbaek Jensen (known for producing major Danish dogme movies), Rebel Food brings together the best street food players in Copenhagen, by creating a wandering, diverse, and authentic market that visits all neighbourhoods in the capital city. Rebel Food showcases a unique selection of food, eclectic music, and cultural elements, by creating a community of vendors, who continue to develop the street food movement in Copenhagen. 
Kødbyen, Denmark’s trendy Meatpacking District, has undergone a huge transformation in recent years, as it is one of the newest culinary neighbourhoods in the city. Kødbyens Mad & Marked, which opened in April, is a weekly food market offering a variety of locally made goods and delicious fare within 70 stalls, with accessibility as the common denominator. Visitors can enjoy lunch at one of the communal tables or grab ingredients for dinner, all available at a manageable price. 
Created by three friends—Christian Lundgaard Astorp, Simon Bacon Aldinger Kullegaard, and Jacob Uhd Jepsen—Kødbyens Mad & Marked  is meant to be an approachable platform for the city’s budding chefs, food entrepreneurs, and farmers. Market stalls can be booked for a single Saturday, a few times a month, or for the entire season.
The market is open every Saturday through September 26 with special holiday themed markets in December. The market is also open the first Sunday of every month. 

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