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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 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.
The Danish-American couple behind this restaurant met when Camilla Hansen walked into Nick Curtin’s restaurant in New York to go on a blind date with another man, and the rest is history. The restaurant, which serves French-inspired menus in a former band room in Islands Brygge, quickly got its first Michelin star. The five-course menu changes based on the seasons, available produce, and the creative ideas of the chefs.
