{"id":9913,"date":"2025-09-08T08:42:01","date_gmt":"2025-09-08T08:42:01","guid":{"rendered":"https:\/\/ocean.dmeconf.com\/icetl\/?p=9913"},"modified":"2025-09-08T08:48:43","modified_gmt":"2025-09-08T08:48:43","slug":"dinning-in-copenhagen","status":"publish","type":"post","link":"https:\/\/ocean.dmeconf.com\/icetl\/dinning-in-copenhagen\/","title":{"rendered":"Dinning in Copenhagen"},"content":{"rendered":"\t\t
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Dinning in Copenhagen<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Denmark\u2019s capital, Copenhagen, is by far the largest city in the country. Here, you\u2019ll find a multitude of tourist attractions to please even the pickiest of travelers.\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Noma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ren\u00e9 Redzepi\u2019s celebrated restaurant will forever be synonymous with Copenhagen\u2019s culinary revolution \u2013 and years after its radical relaunch in a former ammunition depot near Christiania, the city\u2019s infamous commune, it remains the hottest ticket in town. The dishes are as dazzling as ever, with Redzepi\u2019s team rebooting the menu three times a year to showcase the season\u2019s finest ingredients: game in autumn, seafood in winter and spring, and vegetables in summer.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Selma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Michelin guide made culinary history when it awarded Selma a Bib Gourmand (for \u2018exceptionally good food at moderate prices\u2019). It was the first sm\u00f8rrebr\u00f8d joint to receive the accolade \u2013 and the man responsible for taking the traditional Danish lunch to the next level was a Swedish chef. Nationalist feathers were ruffled, but open sandwich fans cheered: Selma puts a contemporary twist on the classic, using creative toppings such as elderflower herring with cr\u00e8me fra\u00eeche and buckwheat.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Alouette<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This low-key fine-diner won a Michelin star in its first year \u2013 and it\u2019s easy to see why. American chefs Nick Curtin and Andrew Valenzuela create seasonal dishes with global influences, like mackerel with fermented cucumber beurre blanc or charred pumpkin with caviar and mulberries. Located in an old factory in the post-industrial neighbourhood of Islands Brygge, Alouette is accessed via a graffiti-covered service elevator \u2013 a striking contrast to the restaurant\u2019s glamorous d\u00e9cor and intimate vibe.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Harry\u2019s Place<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For years, the humble hotdog was the go-to snack for peckish Danes. While you\u2019ll still spot p\u00f8lse vans around town, for a truly authentic experience, belly up to the bar at Harry\u2019s Place. Founded in 1965 and located in a cabin in N\u00f8rrebro, it remains as popular as ever despite the culinary revolution that has swept Copenhagen. To feel like a local, order a B\u00f8rge \u2013 a thick, juicy sausage \u2013 and wash it down with a bottle of chocolate milk.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Bistro Boheme<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Take a break from touring the design stores of Bredgade for a meal at this neighborhood restaurant from chef Per Thostesen, favored by locals for its oysters and famous fried egg with pomme puree and truffles. Even if you\u2019re not in the mood for a full meal, a draft beer and some fries at the bar make for a perfect pitstop\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Barabba<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Every day of the week, Barabba offers a murderers\u2019 row of Italian dishes more concerned with pleasure than tradition. Consider three recent appearances on the menu: an appetizer of grilled octopus with spicy radicchio and Pantelleria capers; a primo of spaghetti with butter, colatura, and caviar; and an entree of hamachi that\u2019s salt-crusted, grilled, and fried.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Balderdash<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Geoffrey Canilao serves some of the city\u2019s most creative cocktails at this basement bar located in the historic town center. A rotating series of themed menus highlights novel applications of ingredients like truffles and ice cream. Despite Balderdash\u2019s spirit of invention, the dimly lit drinking hole is more welcoming dive than hushed performance space.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kong Hans K\u00e6lder<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Located in the underground cellar of the oldest building in Copenhagen, Kong Hans K\u00e6lder is the place to visit for grand European fine dining: turbot cooked in a salt crust, whole-roasted duck, and an impressive cheese cart. Bonjwing Lee has covered the restaurant and chef Mark Lundgaard Nielsen extensively on the Ulterior Epicure blog if you want to get a play-by-play of the magic.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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TATA Cocktail Bar<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Copenhagen is slowly becoming a great hotel city. The current star is the Sanders, around the corner from the ballet. The rooftop lounge is most tempting, but head to the acclaimed cocktail bar on the ground floor if you can\u2019t do both. The servers couldn\u2019t be kinder and the pressed ham and cheese sandwich approaches perfection.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sanchez Cantina<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The common refrain about chef Rosio Sanchez\u2019s Vesterbro cantina is that it serves some of the best Mexican food anywhere, not just in Copenhagen. Good luck calling that hyperbole once you start working your way through the fleet of mezcals and Sanchez\u2019s food. The breakfast taco is the sort of thing Angelenos would gladly wait hours to sample. Dinner is just as memorable, with tostadas of octopus al pastor and carnitas topped with grilled brigante cheese. Sanchez recently opened a second Cantina near \u00d8sterbro, and the two locations of her taco stand, Hija de Sanchez, should also be on your radar.\n\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Denmark\u2019s capital, Copenhagen, is by far the largest city in the country. Here, you\u2019ll find a multitude of tourist attractions to please even the pickiest of travelers. Noma Ren\u00e9 Redzepi\u2019s celebrated restaurant will forever be synonymous with Copenhagen\u2019s culinary revolution \u2013 and years after its radical relaunch in a former ammunition depot near Christiania, the […]<\/p>\n","protected":false},"author":1,"featured_media":9914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-9913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-news"],"_links":{"self":[{"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/posts\/9913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/comments?post=9913"}],"version-history":[{"count":10,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/posts\/9913\/revisions"}],"predecessor-version":[{"id":9934,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/posts\/9913\/revisions\/9934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/media\/9914"}],"wp:attachment":[{"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/media?parent=9913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/categories?post=9913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ocean.dmeconf.com\/icetl\/wp-json\/wp\/v2\/tags?post=9913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}