Generated by All in One SEO v4.9.10, this is an llms.txt file, used by LLMs to index the site. # CopenhagenFoodie A foodies guide to the World of dining ## Sitemaps - [XML Sitemap](https://www.copenhagenfoodie.dk/sitemap.xml): Contains all public & indexable URLs for this website. ## Posts - [Jatak is one of Copenhagens most personal and creative restaurants](https://www.copenhagenfoodie.dk/2023/06/18/jatak-is-one-of-copenhagens-most-personal-and-creative-restaurants/) - Jatak opened a little more than a year ago. It became an overnight hit when Rene Redzepi made a post about a dessert there. Since then I have visited 2 times in the first couple of months. Already then I found it worthy of a Michelin star which they would get shortly after. A year - [Mota: A Michelin star restaurant at a bargain price](https://www.copenhagenfoodie.dk/2023/06/11/mota-a-michelin-star-restaurant-at-a-bargain-price/) - Claus Henriksen was a part of Noma at the very early days before becoming head chef at Dragsholm castle which he led to a Michelin star. Even though its situated in a “hotel” its wasn’t your classic hotel restaurant with his vegetable driven menu he didn’t treat it as either. About 3 years ago he - [Raest -The Unexpected Taste of the Faroe Islands](https://www.copenhagenfoodie.dk/2026/07/10/raest-the-unexpected-taste-of-the-faroe-islands/) - Would you visit a restaurant dedicated to fermentation on the remote Faroe Islands by a Mexican chef? It certainly sounds like a niche concept, and that is exactly what the website promises. Combined with a tiny historic building from the 1600s with room for just 16 guests, it sounds like one of the most unusual - [    Paz: Distilling the Faroe Islands into Every Dish](https://www.copenhagenfoodie.dk/2026/07/06/paz-distilling-the-faroe-islands-into-every-dish/) - The very best restaurants are defined by time and place. They reflect where they are and the season they exist in, like a thread running through the entire experience. Paz is located on the Faroe Islands between Denmark and Iceland. With its remote location and harsh conditions, preservation is naturally a big part of its - [Aure: Finding Its Own Voice](https://www.copenhagenfoodie.dk/2026/06/30/aure-finding-its-own-voice/) - Restaurant Aure opened just 2 years ago in an old annunciation storage facility in Copenhagen. Just 81 days after opening it received its first Michelin star, but their ambitions did not stop there. Quickly after they got an investor and the restaurant undergone a big remodel. Walking into the historic building with its massive 2m - [A Star Retained — But How Good Is The New Frederiksminde?](https://www.copenhagenfoodie.dk/2026/06/20/a-star-retained-but-how-good-is-the-new-frederiksminde/) - Few restaurants face a tougher test than replacing a Michelin-starred chef. Frederiksminde found itself in exactly that position when Jonas Mikkelsen left after 16 years in the kitchen and 11 years with a Michelin star. The new head chef is Mulla. Just two days before my visit, the restaurant retained its star, but the owners - [What Happens When LVMH Builds a Restaurant?](https://www.copenhagenfoodie.dk/2026/06/09/what-happens-when-lvmh-builds-a-restaurant/) - There are a lot of restaurants that impress me, but few that touch me and create an emotional connection. Plénitude does both. It opened just 2.5 years ago and already has iconic status in the gastronomic world, ranked No. 14 and, naturally, awarded 3 Michelin stars. It is housed within the equally impressive Cheval Blanc - [Geoelia: When the Sea Shapes the Menu](https://www.copenhagenfoodie.dk/2026/06/07/geoelia-when-the-sea-shapes-the-menu/) - Paris has more Michelin stars than any other city in Europe and is only surpassed by Tokyo worldwide. Geoelia is classic French and its head chef is not yet a household name, making it even more important to stand out. Our lunch would start in the kitchen with a few snacks and the approach and - [CODA -Breaking the Rules of Dessert](https://www.copenhagenfoodie.dk/2026/05/26/coda-breaking-the-rules-of-dessert/) - Twelve desserts does not immediately sound like a good idea. Especially not if you are not a dessert lover like me. The problem is not the dessert it self. The problem is eating twelve of them in a row. Imagine twelve straight sweet dishes. I can only imagine that it would put me into insulin - [    The Beauty of Effortless Collaboration](https://www.copenhagenfoodie.dk/2026/05/22/the-beauty-of-effortless-collaboration/) - Great collaborative dinners are surprisingly difficult. Not because of technique or ingredients, but because two chefs can easily end up cooking next to each other rather than with each other. One dish feels like one restaurant and one continent, the next another. The best collaborations happen when the foundations are similar, but the inspiration slightly - [    Some Hotels Give You a Room. The Dolder Grand Gives You an Experience](https://www.copenhagenfoodie.dk/2026/05/17/some-hotels-give-you-a-room-the-dolder-grand-gives-you-an-experience/) - The Dolder Grand is sometimes referred to as the Disney Hotel in foodie circles. The comparison obviously comes from its distinctive towers that resemble the Disney Castle, but it is also because it is one of those places are like a fairy tale and dreams comes true. Long before stepping inside, the hotel already creates - [Aterre: Classic Ambition, Clearly Defined](https://www.copenhagenfoodie.dk/2026/02/16/aterre-classic-ambition-clearly-defined/) - Just 100 meters from Kongens Nytorv, Aterre sits quietly in a space that has housed several ambitious restaurants over the years. Walking in, I felt a certain nostalgia. This was only my second visit to Aterre — but my sixth time dining in this particular room. In Copenhagen, locations carry their own culinary memory. One - [Tim Raue: Has the Young Rebel Softened with Time?](https://www.copenhagenfoodie.dk/2026/02/09/tim-raue-has-the-young-rebel-softened-with-time/) - The first time I noticed Tim Raue was more than ten years ago on Chef’s Table. He came across as deliberately abrasive—an image clearly sharpened for the camera, but it was without a doubt that Tim had not had an easy start to life in a tough time in East Given his upbringing in East Germany - [Nobelhart & Schmutzig — A Manifesto on a Plate](https://www.copenhagenfoodie.dk/2026/02/06/nobelhart-schmutzig-a-manifesto-on-a-plate/) - Nobelhart & Schmutzig translates roughly to noble, hard, and dirty. Three words that sound confrontational, but together describe one of Berlin’s most ideologically driven restaurants. Listening to owner Billy Wagner, it quickly becomes clear that “noble” refers less to refinement and more to values: deep collaboration with hyper-local producers, respect for the planet, and a - [Inside Mayta: Amazonian Ingredients, Peruvian Soul](https://www.copenhagenfoodie.dk/2026/01/26/inside-mayta-amazonian-ingredients-peruvian-soul/) - First time I visited Mayta was almost eight years ago, shortly after the restaurant had moved to Miraflores in Lima. I remember stepping into a beautiful space filled with wood and lush hanging plants, partially covering the windows, and a striking bar displaying the products created for their pairings. It felt immediately inviting — the - [The Quiet Ascent of Kjolle](https://www.copenhagenfoodie.dk/2026/01/19/the-quiet-ascent-of-kjolle/) - A few restaurants hold a special place in my heart, and Kjolle is one of them. Over the years I have celebrated birthdays and anniversaries here and brought family to experience it for the first time. It is one of those rare restaurants where I genuinely feel at home. Even after a long break—nearly two - [Merito: Redefining Fine Dining Without Losing Its Soul](https://www.copenhagenfoodie.dk/2026/01/17/merito-redefining-fine-dining-without-losing-its-soul/) - The journey of Merito is remarkable. When I used to live in Peru, Merito was one of my most visited restaurants. With its delicious, unpretentious food and à la carte menu, it was an obvious place to meet friends—reliable, generous, and full of character. After Covid, Merito began experimenting with tasting menus for select events. - [Koan: Passion, Precision, and the Making of a Three-Star Restaurant](https://www.copenhagenfoodie.dk/2026/01/12/koan-passion-precision-and-the-making-of-a-three-star-restaurant/) - Imagine opening a restaurant and, within two months, entering the Michelin Guide with two stars. Two years later, you debut on the World’s 50 Best list at number 91 — just to name a few of the accolades. That is the reality of Koan in Copenhagen. Extraordinary achievements, and based on my first visits, entirely - [From Overlooked to Michelin-Starred: Texture’s Decisive First Year](https://www.copenhagenfoodie.dk/2026/01/06/from-overlooked-to-michelin-starred-textures-decisive-first-year/) - Restaurant Texture in Copenhagen has experienced a first year marked by polar opposites. After just eight months in operation, it was awarded a Michelin star — yet before that, not a single Danish newspaper or magazine had reviewed it. One publication even stated openly that they declined to review the restaurant because they did not - [Lille Mølle: Michelin Level Moments in a Menu Still Finding Its Voice](https://www.copenhagenfoodie.dk/2026/01/03/lille-molle-michelin-level-moments-in-a-menu-still-finding-its-voice/) - Christoffer Sørensen has long been regarded as one of the most talented chefs of his generation in Copenhagen, with several accolades to support that reputation. Yet during his time at Studio, he never secured the Michelin star many felt was inevitable. With the opening of Lille Mølle, his new restaurant set in an old mill - [Industrial edges, quiet confidence, and a Michelin star far from the capital](https://www.copenhagenfoodie.dk/2026/01/01/industrial-edges-quiet-confidence-and-a-michelin-star-far-from-the-capital/) - In an industrial part of Odense, far removed from postcard Denmark, you find one of the country’s most unlikely Michelin-starred restaurants. Aro occupies a former car repair shop, its raw shell barely softened by design interventions. A two-metre metal chain hangs from the ceiling — less decoration than declaration. This is a restaurant that does - [Cooking with Limits: The Delicate Balance of Zero Waste and Flavour at Esse](https://www.copenhagenfoodie.dk/2025/12/30/cooking-with-limits-the-delicate-balance-of-zero-waste-and-flavour-at-esse/) - Matt Orlando has never chosen the traditional way. His first restaurant, Amass, opened in what was then a deserted part of town by an old shipyard. His latest adventure, Esse, is housed in an old cement factory—and what a place it is. Fifteen metres to the ceiling, graffiti on the walls, exposed brick, and best - [ROW on 45: When a Potato Steals the Show](https://www.copenhagenfoodie.dk/2025/12/22/row-on-45-when-a-potato-steals-the-show/) - Saratoga Wagyu A5, Hokkaido sea urchin, ankimo, and a potato aged for more than a year. These were the ingredients listed on the menu. No, I wasn’t in Japan at a three-Michelin-star temple of kaiseki, but at ROW on 45 in Dubai, led by a British chef. A culinary journey through Japan was not what I expected—yet - [At Tresind Studio, India Takes Center Stage in One of the World’s Most Surprising Meals](https://www.copenhagenfoodie.dk/2025/12/14/at-tresind-studio-india-takes-center-stage-in-one-of-the-worlds-most-surprising-meals/) - The best meals have a way of unsettling expectations. Tresind Studio did exactly that. Tucked inside a gourmet food court connected to a luxury hotel in Dubai, it is not where one instinctively expects to encounter one of the most compelling meals of a lifetime — and yet that quiet contradiction becomes central to the - [Where Craft Becomes Emotion: My Night at FZN](https://www.copenhagenfoodie.dk/2025/12/09/where-craft-becomes-emotion-my-night-at-fzn/) - Walking through the marble corridors of the Atlantis at the Palm past carved Arabic patterns and a towering aquarium, I found myself in front of a brown wooden door next to a grand head of a bear. It’s an unexpected sight in Dubai, but that’s precisely the point: this is the threshold to Frantzén’s world. - [Dinner by Heston in Dubai: Revisiting the Era That Changed Modern Gastronomy](https://www.copenhagenfoodie.dk/2025/12/06/dinner-by-heston-in-dubai-revisiting-the-era-that-changed-modern-gastronomy/) - There are chefs who define an era, and in the early 2000s, few shaped gastronomy more profoundly than Heston Blumenthal and Ferran Adrià. Their work didn’t just challenge convention—it reimagined what a restaurant experience could be. Liquid nitrogen clouds drifting across the table, soundscapes served as part of a dish, Alice-in-Wonderland narratives guiding the diner - [Stepping Into a New Era of Hospitality — And Onto a Very Different Red Carpet](https://www.copenhagenfoodie.dk/2025/11/28/stepping-into-a-new-era-of-hospitality-and-onto-a-very-different-red-carpet/) - The African savanna, the riverside along Bangkok’s Chao Phraya, and even the artificial island that is the palm of Dubai. They’re wildly different destinations, yet all home to what the World’s 50 Best now considers the finest hotels on the planet. The 2025 list was unveiled in London on a crisp October evening, at an - [How Da Terra Turns Brazilian Soul Food Into Michelin Star Elegance](https://www.copenhagenfoodie.dk/2025/11/23/how-da-terra-turns-brazilian-soul-food-into-michelin-star-elegance/) - Tortellini in brodo, a farofa fish soup layered with Amazonian spices, and a fig leaf dessert crowned with caviar. At first glance, these dishes don’t naturally sit on the same menu—unless you understand how deeply Italian and Brazilian cultures are intertwined. Brazil’s substantial Italian population has shaped everything from its home cooking to its festive - [The Art of Bold Flavor: Returning to Ikoyi’s One-of-a-Kind Kitchen](https://www.copenhagenfoodie.dk/2025/11/19/the-art-of-bold-flavor-returning-to-ikoyis-one-of-a-kind-kitchen/) - My last visit to Ikoyi was one of the great meals of my life, so returning came with all the anticipation you’d expect. Standing outside again, I felt that familiar excitement like when your parents took you to a candy store as a kid and you were just about to open that magical door. And the - [Mauro Colagreco at Raffles London: A Seasonal Journey in a Historic Landmark](https://www.copenhagenfoodie.dk/2025/11/16/mauro-colagreco-at-raffles-london-a-seasonal-journey-in-a-historic-landmark/) - Walking into Mauro Colagreco’s restaurant inside Raffles London, I couldn’t help but pause. The dining room is stunning in that effortless, classic way withsoft light, soaring ceilings, and a sense of history that clings to the walls. The building once housed the British War Office. The very place where Winston Churchill directed strategy during World War - [Geranium – A Study in Perfection](https://www.copenhagenfoodie.dk/2025/11/06/geranium-a-study-in-perfection/) - Geranium sits high above Copenhagen, on the eighth floor of Denmark’s national football stadium. From the dining room, you look out across the treetops of Fælledparken. A view you would normally stare at through out the entire meal but here the dining room will take your breath away. An elegant and subtle dining room in - [When Comfort Meets Craft — Dining Your Own Way at Paula](https://www.copenhagenfoodie.dk/2025/10/28/when-comfort-meets-craft-dining-your-own-way-at-paula/) - I’ve long believed Copenhagen is one of the best food cities in the world. Beyond its famous fine dining temples, the city thrives on an extraordinary middle tier segment — where creativity, precision, and flavor often surpass what I’ve experienced at many Michelin restaurants abroad. Paula is the latest addition to that scene, and it feels instantly at - [Emi — The Beginning of Something Truly Special in Madrid](https://www.copenhagenfoodie.dk/2025/10/20/emi-the-beginning-of-something-truly-special-in-madrid/) - Emi opened in Madrid just two months ago, but for me, it’s been a long time coming. I’ve been waiting for this restaurant to open for seven months — ever since Miquel Ángel Millán told me he was joining a new project together with chef Rubén Hernández. Miquel is an incredible sommelier and a dear - [Restaurant Doubek, Vienna – Fire, Precision, and Pure Ambition](https://www.copenhagenfoodie.dk/2025/09/17/restaurant-doubek-vienna-fire-precision-and-pure-ambition/) - Restaurant Doubek opened its doors in Vienna only two years ago, and less than eighteen months later it had already claimed two Michelin stars. A staggering achievement for a young chef with no previous Michelin-starred kitchen of his own. With that in mind, my walk to the restaurant was charged with expectation. The anticipation only - [Vyn — A View Beyond the Ordinary](https://www.copenhagenfoodie.dk/2025/10/06/vyn-a-view-beyond-the-ordinary/) - Vyn lies on the eastern coast of Skåne, Sweden, about an hour and a half’s drive from Copenhagen. The last stretch of the journey, through quiet villages and winding country roads, reminds you just how remote this place is — and how exceptional it must be to draw diners all the way out here. The - [Taubenkobel — Soulful Luxury in Burgenland](https://www.copenhagenfoodie.dk/2025/09/28/taubenkobel-soulful-luxury-in-burgenland/) - The drive to Taubenkobel takes just about an hour from Vienna, yet it feels like a gentle unraveling of city tension. By the time you arrive in Schützen am Gebirge, you’ve already settled into the slower rhythm of the countryside. Two nights here is, in my mind, the perfect stay — long enough to explore, - [Macakizi: Where the Aegean Sea Meets Indulgence](https://www.copenhagenfoodie.dk/2025/09/10/macakizi-where-the-aegean-sea-meets-indulgence/) - The road from Bodrum to Macakizi is more than a transfer; it is a seduction. For thirty minutes the Aegean Sea flashes turquoise and silver beside you, a constant reminder of the sea’s pull. By the time you arrive, you already know: water will define your stay. The entrance is discreet, almost humble—a reception tucked - [Kadeau: True Nordic Flavors worthy of 3 Michelin stars](https://www.copenhagenfoodie.dk/2025/08/31/kadeau-true-nordic-flavors-worthy-of-3-michelin-stars/) - Kadeau opened its humble restaurant 15 years ago in Copenhagen. At that time I didn’t consider myself a foodie at that time just a bit interested in food. Yet it impressed me so much that I still went 2 times in 6 months sensing the incredible talent of the team. When they moved to Christianshavn - [Il Milione is a journey — theatrical, luxurious, and intimate service](https://www.copenhagenfoodie.dk/2025/08/22/il-milione-is-a-journey-theatrical-luxurious-and-intimate-service/) - Il Milione is the new concept of Martin Berasagetui and Paolo Casagrande. The private dining room overlooking the kitchen at Lasarte has been turned into Il Milione. Here they seek to create an even more luxurious and holistic experience based on the book by Marco Polo “The book of Wonders” = Il Milione. A name that - [Participating in The World 50 Best awardshow - what an experience](https://www.copenhagenfoodie.dk/2025/08/18/participating-in-the-world-50-best-awardshow-what-an-experience/) - The World’s 50 Best is the most prestigious award in the culinary world, and this year I finally had the chance to attend for the very first time. If you’re just here for the list, you can find it here www.theworlds50best.com , but if you’re curious what it’s like to actually be part of all - [From Emilia to Everywhere: Jessica Rosval’s Bold Culinary Journey](https://www.copenhagenfoodie.dk/2025/08/06/from-emilia-to-everywhere-jessica-rosvals-bold-culinary-journey/) - Two years ago, Jessica Rosval stepped out of Massimo Bottura’s shadow to open Al Gatto Verde at Casa Maria Luigia. Before that, she led the kitchens at both Osteria Francescana and Osteria Francescana at Casa Maria Luigia—two of the most prestigious positions a chef could hold. I visited Al Gatto Verde less than a month after it first opened, and - [Exploring the Mountain at Atelier Mossmer](https://www.copenhagenfoodie.dk/2025/07/12/exploring-the-mountain-at-atelier-mossmer/) - Norbert Niederkofler closed his awardwinning restaurant St Hubertus and opened Atelier Mossmer just 2 years ago. 4 Months after it opened it gained 3 Michelin stars and this year it was ranked 20 among the 50 best restaurants. Incredible achievements and a testament to his food and hospitality. The concept at both of the placed - [The Worlds best Pasta at Lido84](https://www.copenhagenfoodie.dk/2025/07/06/the-worlds-best-pasta-at-lido84/) - The worlds best pasta at Lido84 Lido 84 has a location that is both perfectly hidden and depressing, but also absolutely stunning and open. Overlooking Lake Garda Lido84 was transformed from a boathouse to one of the best restaurants in the world. In the summer you sit either on the terrease overlooking the lake or - [Treetop: A Celebration of Danish Tradition and Deeply Satisfying Flavors](https://www.copenhagenfoodie.dk/2025/06/28/treetop-a-celebration-of-danish-tradition-and-deeply-satisfying-flavors/) - Treetop is a restaurant that has been around for many years. Some may recognize it as the place where Rasmus Munk was head chef before he opened Alchemist. That, however, was about a decade ago, and since then, Treetop has quietly continued its journey somewhat outside the spotlight. Located in Hotel Munkebjerg, overlooking Vejle Fjord, - [Martin Berasategui- a study in modernizing the classics](https://www.copenhagenfoodie.dk/2025/06/15/martin-berasategui-a-study-in-modernizing-the-classics/) - Martin Berasategui is one of the most decorated chefs in the world, holding a total of 11 Michelin stars. His restaurant empire began over 30 years ago in Lasarte, a suburb of San Sebastián. From there, it expanded to locations like the luxurious Monument Hotel in Barcelona, where Restaurant Lasarte also holds 3 Michelin stars. - [Akelarre - custodians of Basque traditions](https://www.copenhagenfoodie.dk/2025/06/11/akelarre-custodians-of-basque-traditions/) - In the hills above San Sebastián overlooking the hills and the bay you find the luxury hotel and restaurant Akelare. For the past 50 years with Pedro Subjijana in the kitchen. The first star came fast just 3 years after, the second another 4 years after the coveted 3 start would take 25 years more. - [An evening of luxury with Krug](https://www.copenhagenfoodie.dk/2025/06/03/an-evening-of-luxury-with-krug/) - There’s luxury—and then there’s an evening with Krug at Copenhagen’s most iconic hotel, seated beside cellar master Julie Cavil, while enjoying food designed to match each Champagne. It sounds too good to be true, but a few Thursdays ago, that was my night. The occasion was the launch of the 173rd Édition of Krug Grande - [From Gaijin to Greatness: At Udtryk, Edward Lee Blends Heritage and Haute Cuisine on His Michelin Mission”](https://www.copenhagenfoodie.dk/2025/05/30/from-gaijin-to-greatness-at-udtryk-edward-lee-blends-heritage-and-haute-cuisine-on-his-michelin-mission/) - Less than a year ago, Gaijin closed its doors. Ever since, I’ve been longing to taste Edward Lee’s cooking again. Back at Gaijin, he brought a smile to my face with his fearless, flavor-forward take on Japanese cuisine—fresh, bold, and unapologetically his own. Now, at Udtryk, he’s pushing the concept even further. Udtryk—Danish for “expression”—is exactly what - [Beyond Fine Dining: Alchemist and the Art of Edible Provocation](https://www.copenhagenfoodie.dk/2025/05/23/beyond-fine-dining-alchemist-and-the-art-of-edible-provocation/) - There’s no doubt that Alchemist is one of the most ambitious restaurants in the world. It first opened its massive, 2.5-ton bronze doors just six years ago, and it was immediately launched into the gastronomic stratosphere. My first visit was four years ago, and it completely blew my mind. I was struck not just by - [Epicurus the place I never knew Copenhagen needed](https://www.copenhagenfoodie.dk/2025/05/18/epicurus-the-place-i-never-knew-copenhagen-needed/) - Epicurus is synonymous with luxury and the indulgence of sensual pleasures, which is exactly what they strive to offer at Epicurus. What begins as an elegant dinner in a grand bistro transforms into a mesmerizing jazz experience—an unforgettable journey for the senses. Join me as I relive an evening at Epicurus, a place I never - [A love story with Jordnær](https://www.copenhagenfoodie.dk/2025/05/11/a-love-story-with-jordnaer/) - I first went to Jordnær 6 years. At that time it was on the verge of getting a star, the tables didn’t have table cloth and the menu was a fraction of what it is today. The food and the service impressed me even then, but I also remember that the identity was unclear. Was - [Beurre Blanc & Wagyu: Tohru’s Bold Fusion in the Heart of Munich](https://www.copenhagenfoodie.dk/2025/05/04/beurre-blanc-wagyu-tohrus-bold-fusion-in-the-heart-of-munich/) - Tohru in der Schreiberei is a restaurant of contrasts. Set in one of Munich’s oldest townhouses, it offers a contemporary and daring fusion of Japanese and French cuisine. Since opening its doors in 2021, it has quickly garnered acclaim, earning an impressive two Michelin stars within a year. Chef Tohru Nakamura’s heritage is unmistakably Japanese, - [50 years of Luxury at Tantris](https://www.copenhagenfoodie.dk/2025/04/28/50-years-of-luxury-at-tantris/) - 50 Years with Tantris Visiting Tantris had been on my mind for a long time. A restaurant with more than 50 years of history and two Michelin stars for decades is something rare — and I wanted to experience first-hand what has made it an icon. Very few restaurants have been around for 54 years, - [April - Michelin starred coffee in Copenhagen](https://www.copenhagenfoodie.dk/2025/04/27/april-michelin-starred-coffee-in-copenhagen/) - April coffe has long been known in Copenhagen for being very serious about their coffee. Their cafe was small but very minimalistic in a very trendy way. A few months ago they moved to an even bigger place. The focus here is to elevate the coffee experience even more. To do that they created an - [My personal favorites in San Sebastian](https://www.copenhagenfoodie.dk/2025/03/26/my-personal-favorites-in-san-sebastian/) - My personal favorites in San Sebastián It is only in the last 4 years that I started visiting San Sebastián, but since then I have been back every year. It’s safe to say that from the moment I laid eyes on the beatutifull concha beach it was love at first sight. To me the city - [Falsled Kro: A Timeless Gourmet Retreat with Michelin-Worthy Ambitions](https://www.copenhagenfoodie.dk/2025/03/23/falsled-kro-a-timeless-gourmet-retreat-with-michelin-worthy-ambitions/) - Anyone who has followed me for some time knows that, despite my page being called Copenhagen Foodie, I travel the world in pursuit of extraordinary gastronomic experiences. However, I must admit that I’ve been narrow minded in exploring Denmark beyond Copenhagen. This year, I made it my mission to change that. That goal led me to - [There is a spark to Txispa](https://www.copenhagenfoodie.dk/2025/03/02/there-is-a-spark-to-txispa/) - Restaurant Txispa opened in 2023, just 200 meters from Etxebarri, where Tetsuro Maeda worked for ten years—a move that sparked plenty of debate. I don’t intend to add to that discussion here. Instead, I want to share my experience at Txispa as a restaurant. The restaurant is set in a 400-year-old farmhouse overlooking the stunning - [Dani García’s Smoked Room: A Theatrical Journey Through Flame and Flavor](https://www.copenhagenfoodie.dk/2025/02/16/dani-garcias-smoked-room-a-theatrical-journey-through-flame-and-flavor/) - Nobody quite understood why Dani García closed his three-Michelin-star restaurant, Dani García, in Marbella in 2019. Yet, shortly after, he opened Smoked Room in Madrid as part of his ever-expanding empire, now boasting over 25 restaurants. For Smoked Room, the name says it all—especially when you consider the full title: “Smoked Room – Fire Omakase.” Fire and smoke define the - [The classics got upgraded at Marchal](https://www.copenhagenfoodie.dk/2025/01/13/the-classics-got-upgraded-at-marchal/) - Hotel restaurants are notoriously tricky, especially if you have a Michelin star. You have to balance room service, relaxed bar food that has a global appeal while having local touched and finally you have the classic Michelin audience. Many have tried and failing in this difficult task and even more have failed in creating something - [Winter at Kadeau: A Journey Through Preservation, Balance, and Elegance](https://www.copenhagenfoodie.dk/2025/01/05/winter-at-kadeau-a-journey-through-preservation-balance-and-elegance/) - It had been just three months since my last visit to Kadeau for their summer menu. That visit impressed me deeply, and with preservation being their central philosophy, I was eager to see how a winter menu—built around this idea—would unfold. Would it live up to their strengths? I had to find out. We began - [Narisawa: The Art of Subtlety and Sensuality in Japanese Fine Dining](https://www.copenhagenfoodie.dk/2024/12/29/narisawa-the-art-of-subtlety-and-sensuality-in-japanese-fine-dining/) - The restaurant is the epitome of modern Japanese elegance. Crisp, white tablecloths are perfectly ironed, contrasting beautifully with the minimalist black decor. In lesser hands, this aesthetic might feel cold, but here it feels intentional—subtle and refined, like the perfect frame that enhances the true masterpiece: the food. From the moment we sat down, the - [Inside Noma’s Second Kyoto Pop-Up: A Journey of Flavor and Creativity](https://www.copenhagenfoodie.dk/2024/12/21/inside-nomas-second-kyoto-pop-up-a-journey-of-flavor-and-creativity/) - For the second time in two years Noma would do a pop up in Kyoto. Rene has previously said that getting ready for a pop up takes two years. With that in mind the expectations are naturally even higher for the second round as Noma at this time has a better understanding of everything from - [Respiración Left Me Breathless](https://www.copenhagenfoodie.dk/2024/12/13/respiracion-left-me-breathless/) - On my recent trip to Japan, we visited Kanazawa for the very first time. Located on Japan’s West Coast, about two hours from Tokyo by train, the city is renowned for its rich history and stunning scenery. Interestingly, for once, our choice of destination wasn’t motivated by food. In fact, it wasn’t until a week - [The evolution of Maz](https://www.copenhagenfoodie.dk/2024/12/04/the-evolution-of-maz/) - The first time I met my wife was at a dinner at Central. That special evening led us back there for our wedding day, and we’ve returned many times since. Central holds a unique place in my heart for obvious reasons. Over the years, we also became friends with Santiago, who is now the head - [Ikoyi: A Sensory Journey Through Unexpected Elegance and Flavors](https://www.copenhagenfoodie.dk/2024/11/23/ikoyi-a-sensory-journey-through-unexpected-elegance-and-flavors/) - Ikoyi is tucked away in an unassuming office building in central London. A part from a small sign on the door nothing here indicates that once you enter you will enter one of the best restaurants in the World The restaurant has a humble but stunning design. Understated luxury is probably the best description. Designed - [Kol: Where Mexican Tradition and British Influence Create a Bold New Culinary Story](https://www.copenhagenfoodie.dk/2024/11/13/kol-where-mexican-tradition-and-british-influence-create-a-bold-new-culinary-story/) - When I travel for food, I search for restaurants that embody their cuisine and offer a distinctive sense of place. I often stick to a straightforward rule: French food in France, Italian in Italy, and so on. But some chefs defy convention, choosing to explore their roots abroad. When they do, it often allows for - [Textur: A Taste of Refined French Gastronomy in Copenhagen](https://www.copenhagenfoodie.dk/2024/11/07/textur-a-taste-of-refined-french-gastronomy-in-copenhagen/) - Textur, one of Copenhagen’s latest openings of 2024, enters the scene with an ambition to capture a Michelin star. Following closely on the heels of Aure—another establishment that achieved this coveted accolade within just four months—it will be intriguing to see if Textur can mirror that success. Copenhagen is best known for its innovation in Nordic - [Hakuba: Japanese Traditions meets a French sauce master](https://www.copenhagenfoodie.dk/2024/10/27/hakuba-japanese-traditions-meets-a-french-sauce-master/) - Hakuba is a rare creation: a sushi restaurant in Paris led by three culinary masters. At the helm is sushi chef Takuya Watanabe, whose deep experience as a sushi chef brings authenticity. Joining him are Arnaud Donckele, the celebrated chef from Plénitude known for his bold, complex sauces, and Maxime Frédéric, a pastry virtuoso who - [A Love Affair with Simplicity: Rediscovering Table by Bruno Verjus”](https://www.copenhagenfoodie.dk/2024/10/15/a-love-affair-with-simplicity-rediscovering-table-by-bruno-verjus/) - The story of Bruno Verjus is familiar by now for everybody: a food journalist turned celebrated restaurateur, with critical acclaim following him like a shadow. I first dined at his restaurant in March 2023, shortly before it soared into the top 10 of the World’s 50 Best list. That initial visit left a lasting impression—the - [Flavors That Last a Lifetime: Why Jan is the Talk of the Town](https://www.copenhagenfoodie.dk/2024/10/11/flavors-that-last-a-lifetime-why-jan-is-the-talk-of-the-town/) - I recently had the absolute pleasure of dining at Jan, the brainchild of former Atelier head chef, Jan Hartvig, who’s already there earned an impressive three Michelin stars. After years of success at Atelier, Jan decided to open his own restaurant in 2022, and I think it’s safe to say the results speak for themselves. - [The Preservation Paradox: How Kadeau Balances Preservation with Seasonal Abundance](https://www.copenhagenfoodie.dk/2024/10/05/the-preservation-paradox-how-kadeau-balances-preservation-with-seasonal-abundance/) - Kadeau, rooted in the traditions of Bornholm, has long been renowned for its masterful approach to preservation, a key aspect of its culinary philosophy. The Copenhagen outpost, which holds two Michelin stars, continues to merge preservation techniques with a deep respect for ingredients and traditions from Bornholm, offering a distinctive dining experience that reflects the - [Plant-Based Gourmet: A Night of Elevated Vegan Dining at Ark and Humus x Hortense](https://www.copenhagenfoodie.dk/2024/10/03/plant-based-gourmet-a-night-of-elevated-vegan-dining-at-ark-and-humus-x-hortense/) - Over the past decade, Copenhagen’s dining scene has evolved into something remarkably diverse. Of course, we’ve always had exceptional fine dining from Nordic cuisine and mouthwatering pastries from our top-notch bakeries for a while. And sure, you can find some amazing pizza and burger spots. But what Ark brings to the table is something refreshingly - [Arco: Spanish technique and great local flavors](https://www.copenhagenfoodie.dk/2024/09/28/arco-spanish-technique-and-great-local-flavors/) - For my first ever trip to Polan I would visit something as unusual as a Spanish restaurant, by an Italian chef that now cooks a mix of Spanish, Italian and Polish food. In Gdansk tallet building Paco Perez opend his first restaurant outside Spain. As the building was being built the owners wanted an ambitious - [A different side of Gaggan at Louis Vuitton](https://www.copenhagenfoodie.dk/2024/09/16/a-different-side-of-gaggan-at-louis-vuitton/) - Gaggan at Louis Vuitton in Bangkok is Gaggans return to fine dining. The concept opened in the spring of 2024 inside the Louis Vuitton shop in Gausorn Amarin center. Naturally you enter through the shop to find a beautiful and very elegant dining room. Feminine and elegant in a way that you wouldn’t expect from - [Sorn - an authentic world class Thai meal](https://www.copenhagenfoodie.dk/2024/09/11/sorn-an-authentic-world-class-thai-meal/) - Picking just the right restaurants for any given trip is never easy. You have to balance trying different types of cuisine whilst also balancing the time spent on fine dining with experiencing the place you are visiting. With such an array of restaurant Bangkok have to offer initially I didn’t book a table at Sorn - [French perfection at Odette](https://www.copenhagenfoodie.dk/2024/09/04/french-perfection-at-odette/) - French food has undoubtably spread to all corners of the World and has had a tremendous impact on global cooking. It therefore shouldn’t surprise you to find a French chef opening a French restaurant in Singapore. It also shouldn’t surprise you that it it would end up getting 3 Michelin star and topping the list - [Modu in Tivoli - when collaborations really work](https://www.copenhagenfoodie.dk/2024/08/31/modu-in-tivoli-when-collaborations-really-work/) - Within the last couple of years Tivoli has opened their doors for a series of restaurants to do a popup in the Japanese Tower. Some of these for 1-2 months and some for just a few days. Un till now it has however been the standard that the restaurant would move in with their existing - [Torno Subito - From Italy with Love](https://www.copenhagenfoodie.dk/2024/08/25/torno-subito-from-italy-with-love/) - It is actually just two years ago since I first tried the food of Massimo Bottura. It was love at first bite and first conversation as he is an extremely charismatic and kindhearted person. I have therefore tried a few of his restaurants since then, but untill now never outside Italy. Just a few months - [A luxurious home away from home at Raffles in Bali](https://www.copenhagenfoodie.dk/2024/08/23/a-luxurious-home-away-from-home-at-raffles-in-bali/) - Raffles is a hotel in Bali just outside Jimbaran. The hotel consists of 32 private villas which means that by design it’s a small intimate hotel with lots of opportunities to cater for each guest. When you arrive at Raffles you drive what feels like a few minutes from the gate to the main building.Already - [Rumari: A luxurious authentic experience in Bali](https://www.copenhagenfoodie.dk/2024/08/14/rumari-a-luxurious-authentic-experience-in-bali/) - Raffles in Bali is without a doubt the most exclusive hotel I have stayed at. A hotel built around 32 private villas overlooking the ocean in Bali. A hotel like that needs a gourmet restaurant to satisfy the desire for high end cuisine by a demanding clientel. If you follow me and read what I - [Aperitif: A destination restaurant outside Udbud](https://www.copenhagenfoodie.dk/2024/08/09/aperitif-a-destination-restaurant-outside-udbud/) - In the luxurious hotel Viceroy just 10 minutes outside Ubud, Bali sorounded by rice fields you have Aperitif. A fine dining restaurant by Belgian chef Nic Vanderbekeen. In addition to the restaurant it also holds an ambitious cocktail bar Pinstripe where our dinner would start. With a colorful and delicious cocktail we would have two - [Nusara - a personal project that hits the mark](https://www.copenhagenfoodie.dk/2024/08/03/nusara-a-personal-project-that-hits-the-mark/) - Chef Ton is the happy owner of two fine dining restaurants in Bangkok and I was lucky enough to try both of them. Le Du the first restaurant he opened and the success of that made it possible for him to open Nusara; an homage to his grandmother and the meals she would prepare for - [A luxurious stay at Four Seasons Bangkok](https://www.copenhagenfoodie.dk/2024/07/30/a-luxurious-stay-at-four-seasons-bangkok/) - In the past whenever I have been traveling my priority has always been restaurants and experiencing a city, but hotels were more less indifferent as long as the location was good. In recent years that has changed. I more and more appreciate the nice services that luxury hotels offer, the quality of the bed and - [Le du - my personal rediscovery of Thai food](https://www.copenhagenfoodie.dk/2024/07/24/le-du-my-personal-rediscovery-of-thai-food/) - Like many other countries, up untill recent years, finedining in Thailand was based on both European products, flavors and traditions. Chef Tom (ThiTid Tassankajohn) was one of the pioneers that changed that. His first restaurant Le Du is therefore an obvious destination in Bangkok. The evening would start with a presentation of the key ingredients - [An epicurean experience at The Dolder Grand](https://www.copenhagenfoodie.dk/2024/07/15/an-epicurean-experience-at-the-dolder-grand/) - A devotion to luxurious tastes and cultivation of food, art and music. That is the short definition of Epicure which happens once per year at the fabulous Dolder Grand hotel in Zurich. The hotel hosts 5 dinners where a world class chef is invited to cook a long side Heiko Nieder head chef of the 2 - [Ilis is a breath of fresh air to New York](https://www.copenhagenfoodie.dk/2024/07/06/ilis-is-a-breath-of-fresh-air-to-new-york/) - Ilis is Danish for fire and ice. Two defining words for one of New Yorks most interesting and awaited restaurant openings of 2023. In Greenpoint Mads Refslund has been working on opening his own restaurant for almost 10 years and in 2023 he could finally realize his dreams. Walking in to the massive restaurant is - [Aska is making its mark on the New York dining scene](https://www.copenhagenfoodie.dk/2024/06/23/aska-is-making-its-mark-on-the-new-york-dining-scene/) - More and More restaurants are flocking to Brooklyn which is becoming more and more trendy. Whether it is to escape the high rent in Manhattan or whether it simply is to get a bit more space I don’t know, but in a one week trip to New York we went to Brooklyn with the purpose - [An unexpected Asian expedition at Restaurant Ocean](https://www.copenhagenfoodie.dk/2024/06/02/an-unexpected-asian-expedition-at-restaurant-ocean/) - Overlooking the Mediteranian in the beautiful resort Vila Vita Parc restaurant Ocean shines with two bright Michelin stars over Portuguese cooking. Hans Neuer has explored the food from Portugal and all of its previous colonies to discover its reach and influence. The current menu takes a trip around its Asian colonies such as Macao and - [Knystaforsen touched my heart - a Swedish lovestory](https://www.copenhagenfoodie.dk/2024/05/12/knystaforsen-touched-my-heart-a-swedish-lovestory/) - In the middle of the Swedish forrest about 150km from Copenhagen you find a small piece of heaven. In an old mill the couple Eva and Nicolas Tram set up to create a more harmonies life for them selves in contact with nature. The location truly is heavenly. The building is old and primitive but - [Rediscovering hawker food at Labyrinth](https://www.copenhagenfoodie.dk/2024/03/02/rediscovering-hawker-food-at-labyrinth/) - There is something which I as a European have hard time adapting to and that is Michelin star restaurants in shopping malls. Walking through a shopping mall simply doesn’t put me the right mood for enjoying world class cusine, but culture and traditions are different. Labyrinth is situated in a mall, but luckily the fact - [Relaxed luxury at Jaan by Kirk](https://www.copenhagenfoodie.dk/2024/02/20/relaxed-luxury-at-jaan-by-kirk/) - Restaurant Jaan by Kirk is located on the 70th floor of the Swisshotel in Singapore. This naturally gives an amazing view whether it is to Marina Bay Sands or further north the city of Singapore. The newly renovated diningroom is luxurious, comforting and just screams relaxed luxury. Enjoying the lovely view became even more lovely - [Born: Proving that Chinese and European flavors can work together](https://www.copenhagenfoodie.dk/2024/02/13/born-proving-that-chinese-and-european-flavors-can-work-together/) - In a super beautiful and historic building in Chinatown you find restaurant Born. It opened just 2 years ago based on the vision of chef Zor Tan. Zor Tan serves a tasting menu based on Chinese flavors but with an open mind and he naturally draws a lot of inspiration from his time working in - [Dinner and a show at Gaggan](https://www.copenhagenfoodie.dk/2024/02/06/dinner-and-a-show-at-gaggan/) - Gaggan the person equals Gaggan the restaurant. For years his restaurant has defined restaurants in Thailand and put Bangkok on the map as a food destination. With his big personality as the catalyst. This would be my first time at any of his restaurants and to be fair I was a bit nervous. I always - [Sühring - does it serve the best German food in the World?](https://www.copenhagenfoodie.dk/2024/01/29/suhring-does-it-serve-the-best-german-food-in-the-world/) - Restaurant Sühring is something as unusual as a German restaurant in Bangkok honoring German traditions and the memories of the twins Mathias and Thomas Sühring. The restaurant is a small oasis in the concrete jungle that is Bangkok. It’s situated in a residential area which allows for both a big restaurant but also a big green - [Potong: Progressive Chinese with a strong history](https://www.copenhagenfoodie.dk/2024/01/24/potong-progressive-chinese-with-a-strong-history/) - Chef Pam has become a rising star in Thailand. Having been open for just 3 years the restaurant already has a Michelin star, it is rated 35 on Asias 50 best and she is rated 95 on the Best Chef award. Having dined there I can safely say that it is well deserved. The restaurant - [A Terra - a personal story about France](https://www.copenhagenfoodie.dk/2023/12/18/a-terra-a-personal-story-about-france/) - The restaurant scene has been thriving in Copenhagen with lots of new restaurant openings the last year. Many of these with have been of Asian influence. Every once in a while it is therefore also nice to have a comforting French meal. À Terre is within that category of delicious French food. It has been - [3 big well deserved michelin stars for Disfrutar](https://www.copenhagenfoodie.dk/2023/12/05/3-big-well-deserved-michelin-stars-for-disfrutar/) - I was lucky enough to eat at Disfrutar just the day before the would be awarded their third Michelin star. This was just my second visit to Disfrutar and the first was just 1,5 years earlier. At that visit I remember loving it for its flavor and being impressed by its techniques. In addition to its - [Salon has been refined and sharpened](https://www.copenhagenfoodie.dk/2023/12/02/salon-has-been-refined-and-sharpened/) - The location where Salon is has been the home of classic French restaurants as long as I can remember. First it was Le Sommelier and for the past 6 years it has been Salon. For the first 5 of those years Rode Claus as he is called by his friends and known in the public - [Bühlman: A hidden gem in Aalborg](https://www.copenhagenfoodie.dk/2023/11/22/buhlman-a-hidden-gem-in-aalborg/) - Restaurant Bühlmann is located in the classic hotel Scheelsminde which dates back more than 200 years in the outskirts of the city of Aalborg in Denmark. Since Nadia and Christian a few years back joined the restaurant as head chef and restaurant manager ambitions have gone up. I think its only fair enough to say - [Alimentum: Raising the bar for finedining in Aalborg](https://www.copenhagenfoodie.dk/2023/11/16/alimentum-raising-the-bar-for-finedining-in-aalborg/) - Alimentum has one of the most ambitious projects for a restaurant in Denmark at the moment. In addition to operating their restaurant with tasting menu and a la carte as usual they also have a new project. Within the restaurant they established a counter with room for 6 people where they twice pr week serve - [The Samuel: Delicious classic French food in Copenhagen](https://www.copenhagenfoodie.dk/2023/11/12/the-samuel-delicious-classic-french-food-in-copenhagen/) - When you look at the menu atThe Samuel it doesn’t take long to realize that its a unique restaurant in Copenhagen. It’s something that for Denmark is unusual. It’s a Michelin star restaurant serving French food a la carte. No tasting menu, no Japanese techniques but a love for French flavor. The restaurant has recently - [Aira - pushing for the third Michelin star](https://www.copenhagenfoodie.dk/2023/11/02/aira-pushing-for-the-third-michelin-star/) - Aíra opened just 3 years ago right as Covid would hit the world. Despite of this they very quickly made a name for them self. The restaurant received two Michelin stars in June and quickly thereafter they closed to refurbish the diningroom. A few short weeks after it looks much more bright, open and inviting - [Ekstedt: A delicious Nordic house of fire](https://www.copenhagenfoodie.dk/2023/10/26/ekstedt-a-delicious-nordic-house-of-fire/) - Ekstedt has long been on my wish list. The reason is easy. They cook everything over fire which is a cooking method that I love both for the flavor but it also just appeals to me on a basic human level. Earlier this year they expanded the restaurant giving more space both in the kitchen - [Stepping out of Massimos shadow at Al Gato Verde](https://www.copenhagenfoodie.dk/2023/10/16/stepping-out-of-massimos-shadow-at-al-gato-verde/) - Massimo Bottura has long ago established his name within the world of gastronomy. This has meant an expansion of restaurants from both in Modena but also internationally. Some of these through partnership with luxury giants Gucci and Ferrari. A few years ago they did however open what to me is their most impressive addition - - [Daalder the Asian sensation pop up’s in Tivoli](https://www.copenhagenfoodie.dk/2023/10/15/daalder-the-asian-sensation-pop-ups-in-tivoli/) - The last couple of years TIvoli has a dedicated restaurants for pop ups. This means that throughout the year you have the opportunity to try 4-7 different restaurants from Europe and Denmark. For the Halloween season this year its Michelin star restaurant Daalder from Amsterdam. A restaurant that is bringing Asian inspired food exclusive to - [The star of Domestic shines bright in Aarhus](https://www.copenhagenfoodie.dk/2023/10/08/the-star-of-domestic-shines-bright-in-aarhus/) - Last year a last minute booked dinner at Domestic was one of the best meals of the year and by far exceeding their rating of just one Michelin star. Neither was or is it feared featured in other other international lists. I therefore went into the dinner without great expectations. About 6 months ago the - [An evening of luxury at Ghrelin](https://www.copenhagenfoodie.dk/2023/09/28/an-evening-of-luxury-at-ghrelin/) - In recent years I have given just a bit more attention to Danish restaurants outside Copenhagen. One reason is obvious. The quality has gone way up and two sometimes they come at half of the price of their Copenhagen counterparts. Lastly the staff is more often than not Danish which can give a very different - [Taubenkobel - an Austrian destination restaurant.](https://www.copenhagenfoodie.dk/2023/09/20/taubenkobel-an-austrian-destination-restaurant/) - I love destination restaurants. Restaurants where the surroundings and the journey there is part of the experience. There are a few of them around like Mil in the Andean mountains in Peru, Blue Bill at Stone Barns, Asador Extebarri in Basque just to name a few. Taubenkobel fits in nicely in this group. The restaurant - [An Impressive Taste of the Classics at Mirazur](https://www.copenhagenfoodie.dk/2023/09/06/an-impressive-taste-of-the-classics-at-mirazur/) - Having topped the World 50 Best list in 2019 check that Mirazur is one of the modern legends of the finedining universe. After the award the restaurant was remodeled and the concept of the menu was changed. Now the main ingredients of the menu changes with the lunar calendar according to their principles on which - [Ceto takes your breath away](https://www.copenhagenfoodie.dk/2023/09/01/ceto-takes-your-breath-away/) - When writing about restaurants I usually build up to the conclusion but even before you enter Ceto it has taken your breath away and continues to do so through out the evening. We drove there from Mentón and already 2-3 km before you could see the hotel balancing on the edge of a cliff overlooking - [Ulliassi: Its probably Italys best fish restaurant](https://www.copenhagenfoodie.dk/2023/08/23/ulliassi-its-probably-italys-best-fish-restaurant/) - Maybe I wasn’t paying attention to the gastronomic development but when Uliassi made its debut on the World 50 Best in the high teens in 2022 I had never heard of it. When looking at the restaurant afterwards it looked like the perfect mix of avant-garde, respect for traditions and a cosy atmosphere. As this - [Experiencing the magic of Osteria Francescana](https://www.copenhagenfoodie.dk/2023/08/14/experiencing-the-magic-of-osteria-francescana/) - With 3 Michelin stars and having topped The World 50 Best it’s fair to say that Osteria Francescana is one of the modern iconic restaurants. It wasn’t until a year ago however that I were to try it for the first time. I promised my wife that we would return together. And so we did - [Telling the story of Osteria Francescana at Casa Maria Luigia](https://www.copenhagenfoodie.dk/2023/08/08/telling-the-story-of-osteria-francescana-at-casa-maria-luigia/) - Osteria at Casa Maria Luigia is a different restaurant than any I know. The thing that makes it stand the most apart is that it serves dishes made for another restaurant. That I have never heard of before. With good reason you might as your self why should I go to Osteria Francescana at Casa - [Ernst - a meal that almost brought me to tears](https://www.copenhagenfoodie.dk/2023/07/31/ernst-a-meal-that-almost-brought-me-to-tears/) - Ernst is one of those restaurants that whenever somebody I know goes they can’t stop talking about it. Yet the restaurant lives a quiete life where the headchef never appears at conferences and I think May was the first time they ever did a 4 hands dinner. Still they made it to number 55 on - [Heritage, history and impressive food at Horvath in Berlin](https://www.copenhagenfoodie.dk/2023/07/26/heritage-history-and-impressive-food-at-horvath-in-berlin/) - Having been around for about 50 years it’s safe to say that Horvath has had their share of experience and stories to tell. After all just think about the development of Berlin in that period with the fall of the Berlin Wall as the defining moment. Walking in the door you feel that history. From - [A Modern 3 Michelin star experience at Cocina Hermanos Torres ](https://www.copenhagenfoodie.dk/2023/07/11/a-modern-3-michelin-star-experience-at-cosina-hermanos-torres/) - Hermanos Torres is the latest addition to the 3 Michelin star Barcelona family. It opened about 5 years ago so the rice to this level is extremely fast. The restaurant is probably the most simple to look at I have ever seen. A big black building and one open dining room with the open kitchen - [Creative dessert experience at Coda](https://www.copenhagenfoodie.dk/2023/07/23/creative-dessert-experience-at-coda/) - The first time I heard about dessert restaurants was about 10 years ago. The place was naturally New York. I remember thinking that it was a cool concept and as everything else American I imagined it would make its mark on Denmark soon. Nothing happened and then Will Goldfarb was on Netflix with his Bali dessert - [The Duke of Kantstrasse serves up big flavors](https://www.copenhagenfoodie.dk/2023/07/17/the-duke-of-kantstrasse-serves-up-big-flavors/) - Le Duc or the Duke/King of Kantstrass is probably better known for his 6 Asian inspired restaurants on Kantstrass ranging from pho, to dumplings and higher end Japanese food than his new artistic space Le Duc salon. They consider it their personal playground and today they use it primarily for pop ups, private dining and - [Lafleur: Vegetarian magic in the heart of Tivoli](https://www.copenhagenfoodie.dk/2023/06/04/lafleur-vegetarian-magic-in-the-heart-of-tivoli/) - The last couple of years Tivoli has had a series of pop up restaurants for the summer period. This way they have brought different international chefs to Denmark and hereby increasing the culinary profile of Tivoli. The latest installment is restaurant Lafleur from Frankfurt. A two Michelin star restaurant with a focus on plant based - [Ark: Taking plant based food to the next level](https://www.copenhagenfoodie.dk/2023/05/29/ark-taking-plant-based-food-to-the-next-level/) - The owners of Ark are serious about plant based dining. Their dedication doesn’t stop at the food and the drinks but the entire restaurant. Before visiting the restaurant, I had no idea that there are animal products in both paint and glue and that alternatives existed as well. So it was naturally quiete the surprise to hear that their plant based approach included - [Ete: A personal one of a kind experience](https://www.copenhagenfoodie.dk/2023/05/16/ete-a-personal-one-of-a-kind-experience/) - Ete is arguable one of the hardest reservations in the World to get. A restaurant with just one table that sits between 1 and 6 people which guarantees exclusivity. This also means that its hard to find people that have been there and therefore hard to talk to people about what to actually expect. This has given it a - [Popl: So much more than a great burger](https://www.copenhagenfoodie.dk/2023/05/11/popl-so-much-more-than-a-great-burger/) - Ever since Popl opened their doors they have been famous for the incredible delicious but also classic cheeseburger. About 6 months ago Toni Toivanen started as new head chef at Popl. With a background at Noma where he was an important part of the test kitchen it’s safe to say that his creative skills are - [Koan: The most interesting restaurant opening in Copenhagen](https://www.copenhagenfoodie.dk/2023/05/01/koan-the-most-interesting-restaurant-opening-in-copenhagen/) - I think its fair to say that Koan has been one of the most anticipated openings of 2023 in Copenhagen. Kristian started Koan shortly after leaving 108 in 2020. It started with a pop up at Empirical Spirits, an extremely popular take away tasting menu (covid restrictions) to a pop up for about 1 year - [Maz: A successful reinterpretation of Peru in Japan](https://www.copenhagenfoodie.dk/2023/04/26/maz-a-successful-reinterpretation-of-peru-in-japan/) - In Japan you find gourmet restaurants in the strangest places: at subway stations, parking basements, fancy hotels and Maz you will find in a sublevel at a shopping mall. However don’t be fooled by the humble location. The concept of Maz is to bring the flavors of Peru to Japan while using the prestine Japanese - [Noma Kyoto - the best of two worlds](https://www.copenhagenfoodie.dk/2023/04/14/noma-kyoto-the-best-of-two-worlds/) - I naturally always have big expectations for a meal at Noma but they are even bigger when they take place in the best country in the world, Japan. An occasion well worth the 16 hour flight. Despite dining on a rainy day the mood and the expectations were exceptional high. Being greeted by both Ali - [Amelia - a breath of fresh air to San Sebastian](https://www.copenhagenfoodie.dk/2023/03/07/amelia-a-breath-of-fresh-air-to-san-sebastian/) - San Sebastián is a legendary city for any foodie. It holds more Michelin stars pr. Capital than any other city in the world and in addition to the many top restaurants it holds an amazing culture for the accessible and delicious pintox. This culture and unprecedented level of foodie center was established more than 10 - [Chispa Bistró hits the sweet spot in the best possible way](https://www.copenhagenfoodie.dk/2023/02/23/chispa-bistro-hits-the-sweet-spot-in-the-best-possible-way/) - Before going to Chispa I had heard good things from one or two bloggers but besides that I didn’t really know what to expect. Turned out that I ended up loving everything about it. The restaurant has a industrial minimalistic look. It’s cool without being cold and even though its a bistro the tables are - [The magical evolution of Mayta](https://www.copenhagenfoodie.dk/2023/02/05/the-magical-evolution-of-mayta/) - I have my staple restaurants that I always visit and recommend in each city and in Lima Mayta is one of them. A restaurant that I have visited continually since its relocation which luckily coincided with me moving to Lima . This day we would have the tasting menu Yacatay named after their farme south - [A love affair with restaurant Kjolle](https://www.copenhagenfoodie.dk/2023/01/29/a-love-affair-with-restaurant-kjolle/) - Kjolle and Pia in particular has long ago stepped out of the shadow of Central and Virgilio. With a menu mixed of staples and new dishes it’s a great restaurant for both new and repeat customers. We would start our menu with a scallop ceviche served with a leche de Tigre in incorporating the Amazonian - [Gaijin: Best value for money restaurant in Copenhagen](https://www.copenhagenfoodie.dk/2022/12/29/gaijin-best-value-for-money-restaurant-in-copenhagen/) - Gaijin is the japanese word for foreigner. The underlying meaning of the word is also a way to describe that the person is an outsider or that an item is not authentic Japanese. Restaurant Gaijin is exactly that, an outsider. The Japanese kitchen is widely considered as the best in the World so trying to - [Classic 3 Michelin star experience at Lasarte](https://www.copenhagenfoodie.dk/2022/12/14/classic-3-michelin-star-experience-at-lasarte/) - Lasarte is a restaurant that not only from the Michelin guide but as well from several of my foodie friends came highly recommended for its classic cuisine. When the opportunity came to try it I jumped at the possibility. After all I have little experience with the cuisine of the classic chefs from Spain that - [Borago in Madrid: An extraordinary sensory trip through Chile](https://www.copenhagenfoodie.dk/2022/12/07/borago-in-madrid-an-extraordinary-sensory-trip-through-chile/) - I have been to Borago in Chile 5 or 6 times before so I know Rodolfo and the menus of Borago quiete well and its one of my favorite resteraurants in the World. A pop up in a different continent is something completely different though. The menu at Borago uses a lot of fresh vegetables - [Barcelonas worst kept secret - Mont bar is amazing](https://www.copenhagenfoodie.dk/2022/11/27/barcelonas-worst-kept-secret-mont-bar-is-amazing/) - Walking in to Mont Bar for lunch the day after they won their first Michelin star was quiete a privilege. As the guide had given out 29 new stars that evening I was curious to see if this one was well deserved. I became even more curious as it at first had looks as any - [Central - best restaurant in the World? ](https://www.copenhagenfoodie.dk/2022/11/06/central-best-restaurant-in-the-world/) - There is no doubt that Central is one of the restaurants that I have visited the most. The good thing about repeat visits is that it truely allows you to witness both the development of the chef but also to find his signatures that repeats and develops. This was my first visit back at Central - [The passion of Massimo Bottura](https://www.copenhagenfoodie.dk/2022/10/30/the-passion-of-massimo-bottura/) - Osteria Francescana is a bucketlist restaurant and for good reason. Known from both Netflix’s Chefs Table, holder of 3 Michelin stars not to mention winning World 50 Best two times. From its inception to present day it’s about reinventing and pushing forward the Italian cuisine. With good reason it is therefore not your typical Italian - [Ferrari and Massimo at Cavallino](https://www.copenhagenfoodie.dk/2022/10/22/ferrari-and-massimo-at-cavallino/) - When you say Maranello most guys think Ferrari and when you say Modena most foodies thinks Massimo Bottura. Those cities are just 20km part. So a collaboration between the two are obvious for a Ferrari themed restaurant in Maranello. The name Cavallino means horse so the connection runs full circle. This is obvious when you - [A luxurious weekend at Alter Meierhof](https://www.copenhagenfoodie.dk/2022/09/19/a-luxurious-weekend-at-alter-meierhof/) - Just 15km south of the border to Denmark lies the historic hotel Alter Meierhof overlooking the fjord. A magnificent view, a great spa is some of its attractions also a 2 michelin restaurant Meierei by Dirk Luther. For once I had travelled for all of above to a long weekend and a great relaxing weekend - [A taste of Thy at Restaurant Tri](https://www.copenhagenfoodie.dk/2022/08/31/a-taste-of-thy-at-restaurant-tri/) - My dad has had his summerhouse by the Danish west coast for the past 11 years. Every time I go there I get the most delicious seafood which makes me wonder why somebody doesn’t open a proper restaurant when all the restaurants are tourist traps. Now somebody did. That somebody is naturally from the west - [In love with Asador Extebarri](https://www.copenhagenfoodie.dk/2022/08/22/in-love-with-asador-extebarri/) - I love destination restaurants. I love that you don’t just go on your bike or take a taxi 10 minutes to a modern hotel but in stead taking a journey to the restaurant to go somewhere completely different than you are use to. Situated at the town square surrounded by 6 houses, a church, high - [Restaurant Azuermendi is Impressive](https://www.copenhagenfoodie.dk/2022/08/03/restaurant-azuermendi-is-impressive/) - Azurmendi is one of the iconic Spanish restaurants that defined the technical driven kitchen that blossomed in the El Bulli era where Spain dominated the world of gastronomy with up to 3 restaurants among the 10 best in the world and a philosophy that spread the world. I was however to find out that the - [A fresh approach to New Nordic at Domestic](https://www.copenhagenfoodie.dk/2022/04/18/a-fresh-approach-to-new-nordic-at-domestic/) - A cancelled trip to San Francisco had brought me a couple of days to Aarhus and it’s surroundings which to make the best of it I had naturally booked a few restaurant. One of these were Domestic, that a trusted foodie friend of mine had recommended. You enter the restaurant through a simple court yard - [Ja tak to Jatak](https://www.copenhagenfoodie.dk/2022/03/20/ja-tak-to-jatak/) - One post about a wiggling dessert from Rene Redzepi catapulted Jatak onto the Copenhagen dining scene making a reservation impossible even before it was even officially open. An invitation from a friend to join him for dinner was therefore an extremely welcome invitation. The restaurant is located in the hip but wore down neighborhood of - [Geranium cuts the meat in pursuit of world number one spot](https://www.copenhagenfoodie.dk/2022/03/06/a-pitch-to-vegetarian-in-pursuit-of-the-w/) - Geranium recently announced that it would be cutting the menu that it had spent years perfecting and had taken them to number 2 on W50B. With the change of the menu they also cut meat from the menu completely as well as a small remodeling of the restaurant it self. Geranium is a restaurant that - [El Preferido - My new favorite neighbourhood restaurant](https://www.copenhagenfoodie.dk/2022/01/29/el-preferido-my-new-favorite-neighbourhood-restaurant/) - Before to visit Buenos Aires I didn’t know what to expect from El Prederido. I had heard little about it and I didn’t know anybody that had been. Going without expectations can therefore give you some of life’s best surprises and this would not be any different. Seated at the bar we could firsthand be - [Don Julio - the best steakhouse in the World](https://www.copenhagenfoodie.dk/2022/01/20/don-julio-the-best-steakhouse-in-the-world/) - The family of Pablo Rivero has owned Don Julio for more than 20 years. However its fair to say that it is Pablo that in recent years has transformed it into a world class unpretentious neighborhood steakhouse. This transformation is all consuming across every part of the restaurant and it truly comes across as a guest - [Noma brings out the best of the cold Danish autumn for game season](https://www.copenhagenfoodie.dk/2021/11/14/noma-brings-out-the-best-of-the-cold-danish-autumn-for-game-season/) - The fact that this is neither my first nor last post about Noma is a testament to the powerhouse and stamina that is Noma. A restaurant that like no other constantly reinvents it self giving you as a customer good reasons to come back again and again and so I do. We started with a - [Unfolding the potential at Koan](https://www.copenhagenfoodie.dk/2021/10/03/unfolding-the-potential-at-koan/) - With 108 closing about 1 year ago Kristian Baumann quickly opened Koan. First as a polup at Empirical Spirits, in the lockdown as a takeaway restaurant and now since april at another pop up at Relæ where Kristian was sous chef in his earlier days. The nori starter has become a classic that changes with - [Visiting another World at Alchemist](https://www.copenhagenfoodie.dk/2021/09/14/visiting-another-world-at-alchemist/) - Returning to Denmark finally being able to go to Alchemist was one the things I was looking forward to the most, after all could it actually live up to all its hype or would it be a weird dinnershow? About 20 minutes into the experience it was safe to say that the weird dinnershow was not an - [Amazed at Disfrutar](https://www.copenhagenfoodie.dk/2021/08/15/amazed-at-disfrutar/) - Disfrutar had for a while been on my bucket list and had it not been for Covid I would have visited it last year so it’s safe to say that I was very exited walking through the doors. Unlike other restaurants at Disfrutar you walk through the kitchen on the way to the main dining room - [Imaginative Noma](https://www.copenhagenfoodie.dk/2021/06/27/imaginative-noma/) - For me Noma has always been the “fine dining restaurant I grew up with” With that I mean that as I grew more and more interested in food it was a restaurant that I with increasingly higher frequency came back to so I started knowing more and more of the people there both front house - [Searching for perfection at Jordnær](https://www.copenhagenfoodie.dk/2021/05/19/searching-for-perfection-at-jordnaer/) - I first visited Jordnær almost 3 years not that long after it opened. I remember being impressed but not blown away. Having watched from a distance it was obvious that a lot had happened in the restaurant while I had been away. It was therefore at the top of my list for my return to - [Classic flavors and a wine list to blow your mind at The Samuel](https://www.copenhagenfoodie.dk/2021/05/09/classic-flavors-and-a-wine-list-to-blow-your-mind-at-the-samuel/) - Jonathan Berntsen who has been the owner and head chef of Clou for many years and retaining a Michelin star for 6 consecutive years decided to close Clou and move his creative forces to the posh neighborhood Hellerup. In a classic villa that has housed both a pharmacy and for a whole 3 weeks a - [Alcalde - the best kept secret in LatinAmerica](https://www.copenhagenfoodie.dk/2021/02/07/alcalde-the-best-kept-secret-i-latinamerica/) - Over New Years my wife and I traveled around in Mexico for two weeks. We knew we wanted to celebrate our anniversary in Tulum and finish in Mexico DF and in between we wanted to visit a new city that we had never visited. After a short discussion we settled on Guadalajara because the city - [Huniik: a Modern Mexican restaurant](https://www.copenhagenfoodie.dk/2021/01/20/huniik-a-modern-mexican-restaurant/) - Chef Roberto Solis has in the middle of this pandemia opened his new gastronomic temple in the heart of Merida so off course it was a given that we had to try it. Just looking through the windows from the outside it is evident that this place has high ambitious. The restaurant is very well - [Arca: an explosion of flavors in a cool jungle setting](https://www.copenhagenfoodie.dk/2021/01/11/arca-an-explosion-of-flavors-in-a-cool-jungle-setting/) - My wife and I celebrated our 3 years wedding anniversary at Arca which proved to be a very good decision. Head chef José Luis Hinostroza as many others Mexican chefs gained experience in gourmet restaurants such as Alinea, El Celler de Can Roca and finished at at Noma and took part of the pop up - [Inua brings the finess and warmt of Noma to Tokyo](https://www.copenhagenfoodie.dk/2019/11/07/inua-brings-the-finess-and-warmt-of-noma-to-tokyo/) - Inua is the restaurant of head chef Thomas Frebel who spent 10 years at Noma and the last 5 running the testkitchen. Usually when writing about one restaurant I don’t like to talk or compare that restaurant to any other. However as Thomas was an intrigue part to developing the flavors of Noma and Noma - [Surprises at Tempura Matsu](https://www.copenhagenfoodie.dk/2019/11/30/surprises-at-tempura-matsu/) - In a small house in the outskirts of Kyoto I was to have one of my best meals ever In Kyoto several people recommended that we went to Tempura Matsu. A discrete place on the outskirts of the city with neither website or online booking of course. Some called it a hole in the wall - [Vegetables magic at Blue Hill at Stone Barns](https://www.copenhagenfoodie.dk/2019/08/06/vegetables-magic-at-blue-hill-at-stone-barnd/) - “A boatride, a plane and a bus. Thats what it takes to get to any of the really good restaurants that I will recommend you” A friend of mine said. Well I took a plane, two subways, a local train and a taxi and Blue Hill was worth all of them. Seldom had I been - [Reinventing Chilean cusine at Borago](https://www.copenhagenfoodie.dk/2019/05/31/reinventing-chilean-cusine-at-borago/) - When I moved to Peru a bit more than a year ago I wanted to experience Latin America and all it had to offer. My first trip since my move was a foodie trip to Santiago basically just to eat at Borago. Now of course I haven’t travelled around the rest of Latin America yet - [Sud777 - best restaurant in Mexico DF?](https://www.copenhagenfoodie.dk/2019/05/08/sud777-best-restaurant-in-mexico-df/) - For once a vacation was not planned around food just planned around going to places that both me and my wife loves. We still have to eat though so when in Mexico it goes without saying that we had to visit some restaurants and after having heard SOO MANY great things about Sud777 and having - [Absolute world class at DiverXO](https://www.copenhagenfoodie.dk/2019/01/24/absolute-world-class-at-diverxo/) - Flying pigs, butterflies, caviar, curry and 150 year old wine. These were just some of the ingredients which were suppose to be main components in the my best meal of my life. But that would be skipping a long. Truth be told I didn’t know that much about DiverXO before my meal. I knew that - [Street food from all over the World at StreetXO](https://www.copenhagenfoodie.dk/2019/01/06/street-food-from-all-over-the-world-at-streetxo/) - I never liked going to the circus as a child, but going to StreetXO was like going to the adult gourmet version of the circus and I loved everything about it. A trip to StreetXO starts waiting in line as it is not possible to reserve a table. The restaurant is basically a counter surrounding - [A truly luxurious and complete evening at Eleven Madison Park](https://www.copenhagenfoodie.dk/2018/10/11/a-truly-luxurious-and-complete-evening-at-eleven-madison-park/) - Everybody has restaurants that have special meaning for them. For me Eleven Madison Park is one of them even though I had previously only visited it once. So when I was going a week to New York with my wife and I had just gotten a new job celebrating it at EMP was obvious. - [Simple, pure and amazing flavors at Restaurant Kjolle](https://www.copenhagenfoodie.dk/2018/09/29/simple-silky-and-amazing-flavors-at-restaurant-kjolle/) - 4 ingredients, 2 textures and nothing but pure joy. An accurate description of one of the dishes at Kjolle. I have always said that it takes an amazing chef to cook with few ingredients and with Kjolle Pia Leon is doing just that. I always find it exiting to see how chefs can distance - [A new wave of creativity at Noma](https://www.copenhagenfoodie.dk/2018/09/14/a-new-wave-of-creativity-at-noma/) - 20 dishes without any use of meat or seafood. That was the challenge that Rene and the rest of the crew at Noma gave them self. The hardest one so far according to Rene, which I think everybody can understand. As the restaurant was all dressed up to seafood season so was the case - [Japan, France and New Nordic combined at Restaurant Jordnær.](https://www.copenhagenfoodie.dk/2018/09/03/japan-france-and-new-nordic-combined-at-restaurant-jordnaer/) - I love marriages between unlike elements and my dinner at Restaurant Jordnær would display some dishes that did just that. The restaurant is located a bit north of Copenhagen in what some might call the suburbs in an old hotel without being a classic hotel restaurant. They do however serve a small 3 course menu - [Delicious Venezuelan and Peruvian fusion at Merito](https://www.copenhagenfoodie.dk/2018/08/19/delicious-venezuelan-and-peruvian-fusion-at-merito/) - Another two Central alumnis decided to open their own restaurant this month is opening his own restaurant at restaurant Merito. The idea with Merito is to unite the Peruvian and Venezuelan cusine in a casual and social restaurant, but with high quality food on the plate. I came to learn Juan Louis one of the - [Central: building for the future](https://www.copenhagenfoodie.dk/2018/06/29/central-building-for-the-future/) - The future, Mater Iniciativa and Pia. These 3 words sum up the reason for Central moving from their old location in Miraflores to Barranco. The old Restaurant Central was located in a residential building in Miraflores with buildings surrounding it completely and the restaurants ambitions had outgrown the space a long time ago and - [Borago: The most underrated restaurant in Latin America](https://www.copenhagenfoodie.dk/2018/06/15/borago-the-most-underrated-restaurant-in-latin-america/) - Confused, happy, surprised, amazed and happy again. These are just a few of my emotions I had during and after my meal at Borago in Santiago. I had flown from Lima to Santiago for a gourmet weekend and Borago was the reason I chose Santiago. Having been open for 13 years Borago is not - [Noma is back in a very big way](https://www.copenhagenfoodie.dk/2018/02/27/noma-is-back-in-a-very-big-way/) - About 1,5 years ago Noma chocked the restaurant world by announcing that it would close down the restaurant to open a brand new restaurant which they would have to build from scratch less than 2km from the old building. Having been open for 13 years in an historic building in Copenhagen and winning the - [Rediscovering Peru at Central](https://www.copenhagenfoodie.dk/2018/02/03/rediscoveringperucentral/) - There are certain restaurants that I always return to when I have the chance. Central is one of them so whenever I am in Lima I will book at least one table. Eating at Central is an all consuming experience where Virgilio takes you on a trip covering 17 altitudes and ecosystems covering rainforrest, high - [Barr - my favorite restaurant in Copenhagen](https://www.copenhagenfoodie.dk/2017/12/22/barr-my-favorite-restaurant-in-copenhagen/) - About a yeat ago I wrote a blog post entitled “A love affair with Noma”. I still have a love affair with Noma, but now I also have a mistress called Barr. While Noma is femine, elegant and very sophisticatede Barr is no fuss, to the point and bit more maskuline but also very accessable - [Most ambitious chef in the World at Alchemist](https://www.copenhagenfoodie.dk/2017/11/15/aiming-for-the-stars-at-alchemist/) - Worlds best restaurant. Nothing less can do it for the young chef Rasumus Munk. That is the ambition for his restaurant which suting enough takes its name after the old profession that is pursuit of turning everyday itemns into gold much like him. Already at 22 Rasmus Munk was the headchef of an ambitious - [Noma under The Bridge – Finedining under a bridge?](https://www.copenhagenfoodie.dk/2017/10/13/noma-under-the-bridge-finedining-under-a-bridge/) - Having won best restaurant in the world 4 times no matter what they do the expectations are bound to be high. As a self-diagnosed Noma addict after I was very happy to see that the staff made good use of the time between Noma Mexico and the opening of Noma 2.0. The pop up - [Virgilio continues to perform magic at Central](https://www.copenhagenfoodie.dk/2017/09/03/virgilio-continues-to-perform-magic-at-central/) - With only 4 weeks in Peru I had to make the best of the time. After my first visit I simply couldn't bear the idea of not returning for another 6 months, especially not with Virgilio offered to create a new menu. Rock tongues -5m A very sweet uni without a heavy taste iron - [Classic Danish food made World Class at Restaurant Barr](https://www.copenhagenfoodie.dk/2017/07/06/classic-danish-food-made-world-class-at-restaurant-barr/) - Imagine having to open a casual restaurant in the very space that has housed Noma (4-time world best restaurant) and the pressure that goes with it. Thank God, it is not me. The news of the opening made several international newspapers and food blogs, which off course helps to make sure those expectations, are high - [10 Best dishes of 2016](https://www.copenhagenfoodie.dk/2016/12/18/10-best-dishes-of-2016/) - 2016 has been a crazy year. Vacations has brought me to 5 different continents, starting in Australia and from there South Africa, Mexico, Peru, New York and ending in Europe. For some of these food was the purpose so the list of fine dining restaurants is exceptional long this year. This has therefore made it exceptional - [Specialtreatment at Noma](https://www.copenhagenfoodie.dk/2016/11/07/specialtreatment-at-noma/) - With this being my third post about Noma it should be clear that I have a special relationship with Noma. Regardless of the position on the worlds best list, the michelinguide or any other they will always be my personal favorite. I love everything about it: the old rustic building, the casual atmosphere, the food - [A GRAND evening at Eleven Madison Park](https://www.copenhagenfoodie.dk/2016/10/22/a-grand-evening-at-eleven-madison-park/) - One word comes to mind when thinking about my evening at Eleven Madison Park and that is grand. Everything starts when entering the beautiful high ceiling art deco building from 1920 and continues with the extremely friendly and classy waiters to the delicious food. An evening at EMP is like New Years Eve where expectations - [A display of technical perfection at Central (Lima, Peru)](https://www.copenhagenfoodie.dk/2016/08/13/a-display-of-technical-perfection-at-central-lima-peru/) - This was without of doubt one of the dinners I had looked forward to most in my “foodie” time, well Central was the primary reason for coming to Peru. I have always appreciated restaurants that bring something special that you can only experience in that one place. Virginilio … Mater Elevations is taking the terroir - [A love affair with Noma](https://www.copenhagenfoodie.dk/2015/12/28/a-love-affair-with-noma/) - Noma and I go 6 year back where I finally was able to secure a table. Then entered a 4-year period where I unfortunately only followed Noma from the sideline. Within the last two years the relationship has changed and I have visited Noma 4 times in this period. I call it a love affair. - [A memorable evening at Noma](https://www.copenhagenfoodie.dk/2015/06/21/en-uforglemmelig-aften-paa-noma/) - Many words can be used to describe an evening at Noma. My favorites are an experience as it is never just a meal but a complete experience from the moment you enter, where the entire staff, to the end tour of their many kitchens, greets you. My other favorite expression is out of this world. ## Pages - [About CopenhagenFoodie](https://www.copenhagenfoodie.dk/om-copenhagenfoodie/) - My name is Peter Atzen and I would like to share my love for great dining experiences with you. As a child I was very particular about what I ate. I am still very particular about What I eat but in a completely different way. Now I love ants, fish heads, heart and many other things - [Noma](https://www.copenhagenfoodie.dk/fine-dining/noma/) - One of the best restaurants in the world. That is off course a matter of taste, but no matter what a night at Noma is a very unique experience that will be like nothing you have ever experienced. Despite loosing the top spot at “worlds 50 best restaurants” a few years Rene Redzepi probably is - [Around Peru](https://www.copenhagenfoodie.dk/my-peruvian-recommendations/) - I recently moved to Peru and off course you should not be cheated for my personal favorites here as well. This is my personal preferences on what you definitely NEED to see and do in Peru. Off course they are bound to be a bit food centric and less backpack trekking. I love the - [A Foodie guide to Copenhagen](https://www.copenhagenfoodie.dk/a-foodie-guide-to-copenhagen/) - A sad thing about being a tourist who appreciate good food in Copenhagen is three things. The level of restaurants and cafees in main tourist locations are just as bad as in any other mayor city. The second is that the good restaurants are very often booked weeks a head for a friday or saturday - [Fine Dining](https://www.copenhagenfoodie.dk/fine-dining/) - Fine Dining in Copenhagen is off course dominated by new Nordic Cooking. With 4 restaurants among the 100 best restaurants in world I am happy to say that New Nordic Cooking is still able to surprise and impress. For New Nordic Restaurants expect a feminine kitchen with pure and delicate flavors where vegetables often takes the center - [Travelling the World](https://www.copenhagenfoodie.dk/travelling-the-world/) - [Good value for money](https://www.copenhagenfoodie.dk/medium-prized-restaurants/) - As with any other city cheap doesn't have to mean that you get poor quality. In my opinion several of Copenhagen’s medium prized restaurants can easily hold their weight against most of Frances one star restaurants. I think that the explanation is simple. With Noma Copenhagen has not only become a destination for foodies but also - [Geranium](https://www.copenhagenfoodie.dk/fine-dining/geranium/) - Rasmus Kofoed is a perfectionist. In the true meaning of the word. While other chefs will have a dish on the menu for a season or two Rasmus Kofoed will perfect keep classics on the menu constantly adjusting and perfecting it. If you a re looking a Copenhagen’s version of a 3 star Michelin restaurant - [Kadeau](https://www.copenhagenfoodie.dk/fine-dining/kadeau/) - A highly underrated restaurant despite holding one Michelin star. Chef Nikolai Nørregaard is a selvmade chef that grew up on the little island Bornholm and he is proud of his heritage. Kadeau offers food and ingredients from Bornholm. With no classical training he has found his own way that is not bounded or routed in - [Enomania](https://www.copenhagenfoodie.dk/enomania/) - The best risotto in Copenhagen with a wine list that can match most Italian Michelin star restaurants. Classic north Italian cooking with very nice hosting creating a very cosy atmosphere. Great service is unfortunately not always the case in great restaurants in Copenhagen, but this is definitely the case for Enomania. Relaxed but very professional, - [Schønemann](https://www.copenhagenfoodie.dk/schonemann/) - In my mind unique is one of the most positive words that exist. Why be, do, or for that matter eat food that is the middle of the road. Go for that experience that you can’t find anywhere else. Schønemann is one of the few unique restaurants in Copenhagen. When entering the restaurant I feel - [Eksempelside](https://www.copenhagenfoodie.dk/eksempel-side/) - [Blog](https://www.copenhagenfoodie.dk/blog/) ## Categories - [Ikke kategoriseret](https://www.copenhagenfoodie.dk/category/ikke-kategoriseret/) - [Fine Dining](https://www.copenhagenfoodie.dk/category/fine-dining/) - [Ex-Noma](https://www.copenhagenfoodie.dk/category/ex-noma/) - [Noma](https://www.copenhagenfoodie.dk/category/noma/) - [CopenhagenFoodie on tour](https://www.copenhagenfoodie.dk/category/copenhagenfoodie-on-tour/) - [Peru](https://www.copenhagenfoodie.dk/category/peru/) - [Copenhagen](https://www.copenhagenfoodie.dk/category/copenhagen/) - [Madrid](https://www.copenhagenfoodie.dk/category/ikke-kategoriseret/madrid/) - [Hotels](https://www.copenhagenfoodie.dk/category/hotels/) - [Japan](https://www.copenhagenfoodie.dk/category/japan/) - [San sebastian](https://www.copenhagenfoodie.dk/category/copenhagenfoodie-on-tour/san-sebastian/) ## Tags - [Noma](https://www.copenhagenfoodie.dk/tag/noma/) - [Worlds 50 best restaurants](https://www.copenhagenfoodie.dk/tag/worlds-50-best-restaurants/) - [Rene Redzepi](https://www.copenhagenfoodie.dk/tag/rene-redzepi/) - [New Nordic](https://www.copenhagenfoodie.dk/tag/new-nordic/) - [Copenhagen](https://www.copenhagenfoodie.dk/tag/copenhagen/) - [Fine-dining](https://www.copenhagenfoodie.dk/tag/fine-dining/) - [michelin](https://www.copenhagenfoodie.dk/tag/michelin/) - [Gourmet](https://www.copenhagenfoodie.dk/tag/gourmet/) - [Central](https://www.copenhagenfoodie.dk/tag/central/) - [Lima](https://www.copenhagenfoodie.dk/tag/lima/) - [Peru](https://www.copenhagenfoodie.dk/tag/peru/) - [Virgilio Martinez](https://www.copenhagenfoodie.dk/tag/virgilio-martinez/) - [mexican food](https://www.copenhagenfoodie.dk/tag/mexican-food/) - [Eleven Madison Park](https://www.copenhagenfoodie.dk/tag/eleven-madison-park/) - [New York](https://www.copenhagenfoodie.dk/tag/new-york/) - [Daniel Humm](https://www.copenhagenfoodie.dk/tag/daniel-humm/) - [mexico](https://www.copenhagenfoodie.dk/tag/mexico/) - [comfort food](https://www.copenhagenfoodie.dk/tag/comfort-food/) - [finedining](https://www.copenhagenfoodie.dk/tag/finedining/) - [beer](https://www.copenhagenfoodie.dk/tag/beer/) - [snitzel](https://www.copenhagenfoodie.dk/tag/snitzel/) - [worlds](https://www.copenhagenfoodie.dk/tag/worlds/) - [Worlds 50 Best](https://www.copenhagenfoodie.dk/tag/worlds-50-best/) - [bistro](https://www.copenhagenfoodie.dk/tag/bistro/) - [Santiago](https://www.copenhagenfoodie.dk/tag/santiago/) - [Chileanfood](https://www.copenhagenfoodie.dk/tag/chileanfood/) - [fne dining](https://www.copenhagenfoodie.dk/tag/fne-dining/) - [Latin americas 50 Best](https://www.copenhagenfoodie.dk/tag/latin-americas-50-best/) - [Peruvianfood](https://www.copenhagenfoodie.dk/tag/peruvianfood/) - [Lima Restaurante](https://www.copenhagenfoodie.dk/tag/lima-restaurante/) - [Dabiz Munoz](https://www.copenhagenfoodie.dk/tag/dabiz-munoz/) - [food](https://www.copenhagenfoodie.dk/tag/food/) - [madrid](https://www.copenhagenfoodie.dk/tag/madrid/) - [Copenhagen restaurant](https://www.copenhagenfoodie.dk/tag/copenhagen-restaurant/) - [michelinstar](https://www.copenhagenfoodie.dk/tag/michelinstar/) - [Foodtravel](https://www.copenhagenfoodie.dk/tag/foodtravel/) - [w50b Discovery list](https://www.copenhagenfoodie.dk/tag/w50b-discovery-list/) - [kyoto](https://www.copenhagenfoodie.dk/tag/kyoto/) - [japanesefood](https://www.copenhagenfoodie.dk/tag/japanesefood/) - [kaiseki](https://www.copenhagenfoodie.dk/tag/kaiseki/) - [Arca](https://www.copenhagenfoodie.dk/tag/arca/) - [Tulum](https://www.copenhagenfoodie.dk/tag/tulum/) - [Merida](https://www.copenhagenfoodie.dk/tag/merida/) - [huniik](https://www.copenhagenfoodie.dk/tag/huniik/) - [Roberto Solis](https://www.copenhagenfoodie.dk/tag/roberto-solis/) - [Alcalde](https://www.copenhagenfoodie.dk/tag/alcalde/) - [winelover](https://www.copenhagenfoodie.dk/tag/winelover/) - [kristian baumann](https://www.copenhagenfoodie.dk/tag/kristian-baumann/) - [Argentina](https://www.copenhagenfoodie.dk/tag/argentina/) - [buenos aires](https://www.copenhagenfoodie.dk/tag/buenos-aires/) - [steak](https://www.copenhagenfoodie.dk/tag/steak/) - [stekahouse](https://www.copenhagenfoodie.dk/tag/stekahouse/) - [Pablo Rivero](https://www.copenhagenfoodie.dk/tag/pablo-rivero/) - [Guido Tassi](https://www.copenhagenfoodie.dk/tag/guido-tassi/) - [spain](https://www.copenhagenfoodie.dk/tag/spain/) - [Borago](https://www.copenhagenfoodie.dk/tag/borago/) - [Burger](https://www.copenhagenfoodie.dk/tag/burger/) - [fast food](https://www.copenhagenfoodie.dk/tag/fast-food/) - [Japan](https://www.copenhagenfoodie.dk/tag/japan/) - [tokyo](https://www.copenhagenfoodie.dk/tag/tokyo/) - [Berlin](https://www.copenhagenfoodie.dk/tag/berlin/) - [Stockholm](https://www.copenhagenfoodie.dk/tag/stockholm/) - [Luxury travels](https://www.copenhagenfoodie.dk/tag/luxury-travels/) - [luxury hotels](https://www.copenhagenfoodie.dk/tag/luxury-hotels/) - [Bangkok](https://www.copenhagenfoodie.dk/tag/bangkok/) - [thaifood](https://www.copenhagenfoodie.dk/tag/thaifood/) - [Bali](https://www.copenhagenfoodie.dk/tag/bali/) - [Singapore](https://www.copenhagenfoodie.dk/tag/singapore/) - [Tivoli](https://www.copenhagenfoodie.dk/tag/tivoli/) - [Jan hartvig](https://www.copenhagenfoodie.dk/tag/jan-hartvig/) - [San sebastian](https://www.copenhagenfoodie.dk/tag/san-sebastian/)