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    Noma

    4.4 (76 reviews)
    Ultra High-EndModern European, Danish, Scandinavian
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    Eric L.

    Among the best meals of my life. A bucket list experience that was made even better by the shared table, the impressive plating, and the sheer experimentation in the kitchen. I had high expectations (which I tempered by reading people's disappointed reviews on Yelp and Reddit). But this was even better than I expected. Noma is not about the flavor - though it really does taste very good. It's about the surprise, the weird ideas, the combinations you never knew you needed. The required juice pairing (or wine pairing, but I went with juice) was not as distracting as it can sometimes be at other meals; it was almost like another experience, and the pours were generous - with lots of extra pours in between. Expect to be surprised.

    Alice D.

    Overall a 3.5 star experience- I wish I liked my experience more, but I feel like there were just some things I couldn't get over :( Let's start with the positive: The restaurant itself is beautiful and they have a lovely greenhouse purposed as a waiting area before and after your meal, which was great because it was extremely cold outside. The kitchen is open layout and the decor inside and out is very on brand with the season (we went during ocean). The king crab courses were by far the highlight of the menu, especially the first course with the poached crab (probably the juiciest crab ive ever had in my life)! All the dessert courses were also pretty solid, especially the hazelnut ice cream with candied chantelle mushrooms!! The presentation of most dishes were really creative and followed the season theme. Service was really attentive and friendly - we enjoyed our conversations with every server that came to introduce our courses and drinks! What disappointed me: The non-alcoholic beverage pairing didn't seem to pair very well with the courses they came with. Individually, I'd say I liked maybe half the beverages. The one positive is that they do come around to refill your juices! The "grand finale" (main course) was anything but grand. It was essentially a bento set with small plates but no utensils. And sure, that can be a quirk for the course, but it was weird eating with my hands without a towel provided and I personally just dont like touching my food with my bare hands. The seaweed broth that was a part of this course was also overflowing with seaweed and it's really hard to drink without it just being in your face (the stench is NOT pleasant, and they tell you not to remove it...). The price for how much food you get is probably the most disappointing- I've definitely had cheaper 3 star meals that left me full or stuffed even. I walked away from this meal feeling just average and some of my friends definitely still felt hungry. Part of the disappointment is also that I had to fly in for this meal, so the cost of eating at Noma is far greater than if I was a local. The goodie bag at the end of the night was just a bottle of mushroom sauce, which is convenient for travelers...but if I'm already leaving your restaurant not full at all, a few little dessert bites would have been nice!

    Lydia Y.

    This a long one!! After 3 years of waiting, I finally made it to Noma. This is for their last Vegetable season! Thank you to the random Redditor that chose me to join his table The experience starts with the walk to THE door and a beautiful showcase of their produce First course is the Kohlrabi Kebab, barbecued with truffle sauce and oregano sandwiches, fermented beans and pinecone olives on the side. Bold start - intense, full of umami, and quite complex. It's what you would expect as a main? and just too many components that didn't work together. The sorrel noodle soup offered a more balanced flavor. Sweet, green, and herbal notes. Loved the lacto-fermented honey hearts which had a delightful chew. I wasn't a fan of the seaweed salad, the cooked sugar kelp had a tough texture that felt like chewing wet cardboard. The truffle broth tasted off too. Next two were my fav courses of the meal Rampson wrapped (barley) koji tasted like bulgogi. Rly unexpected and just yummy. And the crudité?! A revelation. The freshest veggies paired with a smoked butter and tomato water sauce, perfectly capturing the essence of summer. The strawberries were out of this world. So good, they've ruined all future strawberries for me. The first warm dish, potato soup served IN a potato consumed via a straw Then two rounds of cold items, first a jellied mushroom with strong herbal flavors. The base is prepared like a chrysanthemum tofu so feels like enoki. Followed by a frozen cheese dish which had the texture of both shaved ice and parmesan. These were unique but felt misplaced after the soup. We were then offered a quick digestif tour of the kitchen & got to see @pablo and his team in action. Rly appreciated this part. Then for my fav warm course, the PEAS This was the most sophisticated dish of the night. The raw flavor and firmness of the peas were kept intact with just the right about of charr from the grill. The pine oil was delicious!! And left behind a sheen on the lips that lingered long after licking each pod clean. Main course was rice with oyster mushrooms in vinegar sauce. The Japanese influence was strong in taste but lacked the finesse. Rice was undercooked, sauce was salty, and just overall boring. Tasted familiar, which dulled its appeal Desserts were more redeeming. The magnolia popsicle was presented on a branch, and while messy to eat, had great floral flavors without tasting perfumey The grilled rose ice cream (covered in milk skin) was subtle and refreshing, and the woodruff custard with its sophisticated textures, rounded things off nicely. I'm grateful to have experienced this once-in-a-lifetime meal, but the heavy use of Japanese techniques made it unoriginal Only a minority of the dishes had the Noma magic to it. Hospitality also falls short with stoic servers and untimely pacing, which in imo is inexcusable for a 3 star. Overall, it was a cold dinner, both physically and figuratively, and I left feeling uninspired. Vegetable Season 3990 DKK 3년 넘게 기다린 Noma!!!!! 여길 오다니 참 감사한 마음 뿐이다. 디너의 시작은 콜라비 케밥. 오레가노 샌드위치, 발효 콩, 솔방울 올리브가 같이 나오는데 시작부터 너무 강력해서 당황쓰. 사이드랑 조합도 애매하고 뭔가 메인으로 나올듯한 디쉬라.... 오잉? 소렐스프가 훨씬 더 편안하고 균형 잡힌 맛이다 고소한 단맛과 초록초록한 허브 맛이 좋았구 락토 발효된 꿀 하트가 쫄깃해서 요게 스타트였으면 더 좋았을듯. 미역 샐러드는 진짜 별로. 켈프가 너무 질기고 트러플 소스도 따로노는 맛이다. 다음 두 코스가 이날 베스트다 누룩을 램프로 감싼 디쉬는 진심 불고기맛이 남. 식감도 재밌고 맛도 있고 신기했다. 그리고 이 크루디테!!! 감탄 그 잡채. 말도 안나오게 신선한 채소들을 버터와 토마토 워터 소스에 곁들였는데, 여름을 먹는 느낌이다. 특히 딸기!! 역대급이였다. 제일 인상깊었던 디쉬는 완두콩!! 재료 본연의 신선한 식감을 유지하면서 적당한 그릴 향이 완벽하게 어우러져 이 순간만큼은 '역시 노마' 라고 생각했음 특히 소나무 오일! 너무 향기롭고 맛있어서 접시를 치운 이후에도 여운이 계속 남돌았다. 메인은 식초 소스를 곁들인 버섯과 밥. 일식의 영향이 강하게 느껴졌지만, 정교함은 떨어졌다. 밥은 설익었고, 소스는 짰고, 먹어본 맛이라 지루했다. 디저트는 색다른 맛이여서 그나마 만족스럽게 마무리했음. 노마에서 먹었다고 할수있음에 감사하지만 전체적으로 따듯함이 부족한 식사였고, 감동보다는 아쉬움이 컸다 딱딱한 분위기의 서버들과 일식 조리법을 과하게 사용한 탓에 노마만의 혁신성이 느껴지는 디쉬가 일부에 불과했다는게 안타깝다.

    Green house waiting area.
    Tony L.

    FOOD: 5 SERVICE: 5 AMBIANCE: 5 VALUE: 5 When you dine at one of the best restaurant in the world, you expect the world and that is what they delivered! We were able to get a reservation for their Ocean Season 2024. We got 15 courses of exciting, challenging, flavorful and spectacular dishes. Each dish was unique in taste and presentation. My palette and mind were blown away, so, I cannot truly describe all the nuances of the dishes. See my pictures of the dishes and just trust me that Noma is an experience for once in a life time!

    Yurim Y.

    Exquisite and care are the only way to describe the experience. The restaurant, the food, the people that work there, and the diners are there for one purpose and it's to experience the full, very best, and unique dining experience. Everyone that works there know it and you can feel it every way. From the get go of arriving to the restaurant where it feels like you are at a farm. It was raining and someone with an umbrella was there to greet you upon getting dropped off by uber. It's exquisite and yet also very humble. I could go on and on but I think the food pics speaks for themselves. If one is lucky to get a reservation and make it here ... it's an unique experience to try something as intended and as the best of the best it can be.

    New potato soup & butterfly waffle
    Megan Y.

    Overall, it was an incredibly humbling experience. Like everyone, it definitely changed my life. My family decided there would be "B.N." (before Noma) and "A.N." (after Noma) a la B.C. and A.D. Shoutouts to our waiters Jeppe and Gillian for being amazing the whole night. I didn't think I was going to be able to join the family for this rare gem of a reservation. With my sister's magical touch (and another person's changes), I was lucky enough to be squeezed in. The experience starts when you arrive at the curb, with personalized customer service. I even saw Head Chef Redzepi talking to some guests leaving after the lunch service! I regret not capturing a small moment, haha - but was charging my phone to save it for my own meal ahead... The collective kitchen greeting was special! You hear it in some Japanese restaurants (where they probably got the tradition from), but not at the scale of Noma. Afterwards, it was interesting to hear their exclamations of "Yes!" with each course being ready. When going to the bathroom, you can see the timed tickets for each table and watch as the chefs do their magic in the open kitchen. I got the juice pairing, and each rendition was amazing. Favorites were the sencha & herbs as well as the Honey, saffron & sea buckthorn. It was cool to have different colors. Every course was delightful. Not pretentious nor boring. Favorites were the opener kohlrabi, ice cube course, potato soup, frozen cheese, grilled peas, oyster mushroom, and berry dessert. After dinner, we were treated to a kitchen tour by a chef speaking our language. Another staff member (we presume to be the restaurant manager) also spoke to us in Chinese. Such a special touch to hear about the work environment, and see the fermentation lab. The restaurant also gifted us 4 jars of Noma Projects' Wild Rose Vinegar; can't wait to try my hand at a recipe. I've attached 2 photos of chef signatures on a wall they have in the back. Wish we had more time to find familiar names, but it says a lot when famous names in the industry come to Noma to learn how to better their own craft. The restaurant helps request taxi services, knowing the experience lasts a whole night. We arrived around 6pm and left at 11pm. You have about 45 minutes of waiting in their greenhouse with an incredible floral tea that we all wanted more of!

    Amanda L.

    I dined at the BEST RESTAURANT IN THE WORLD back in April (Ocean Season 2024!) and I have had writer's block for over half a year ever since then because how am I supposed to explain how truly perfect and magical this entire experience was to me?? In short, I give Noma every single star in the entire universe for how wonderful of an experience it was!!! In long? Well... When I first created my bucket list in 2011, this was one of the earliest items I wrote down. That year, Noma was named the best restaurant in the world for the second time, which they earned again and again three more times in the years since. So in my heart of hearts, Noma IS the best restaurant in the world⁠ When noma announced they were closing their restaurant doors to transition to something new and experimental, this bucket list item suddenly had an end date⁠. ⁠ For over a year, I went through countless iterations trying to spin up a trip to Copenhagen before Noma closed and ...you know what they say about the best laid plans. I was prepared to give up when suddenly...the stars aligned - my friend and I were going to visit the Netherlands! - so I added myself to the waiting list for Noma's reservations hoping I could pop over to Denmark before or after the Netherlands while on that side of the pond⁠ ⁠ At this point in the story, I would like to thank my newly-developed insomnia because in mid-February I was lying awake at 4 am when I got an email saying there might be reservation spots available. I scrambled faster than ever before, closed my eyes tight as I hit submit on a payment amount that shall not be named, and by miracle of all miracles...MY RESERVATION WAS CONFIRMED⁠! ⁠ Fast forward to April 25th, 2024. a day I will remember forever. What an absolute rare honor and extreme privilege it was to exist and revel in the multi-sensory experience that was dining at Noma -- the most surreal experience of my life thus far⁠! ⁠ And of course the food. Oh the food! I got to taste ingredients, flavor combinations, and textures I've never experienced before and it absolutely reawakened this love and wonder I have always had for food after recent life events had snuffed it out. Dining here did what I have always hoped completing a bucket list item would do -- make me not only feel alive, but in love with this life. And I have Noma, the legendary René Redzepi, and the entire Noma team to thank for it⁠! ⁠

    Anthony M.

    My first tasting menu experience and Noma did not disappoint!! Let's start with the grounds. The restaurant grounds are adorned with a variety of greenhouses and you even get to wait in one of them prior to your seating, while shipping fresh tea. Everything was very professional and there was an air of excitement.. Then the staff themselves absolutely killed it. They knew our names and where we were from. Big shout out to Shanna Fan, who made our experience absolutely memorable. Being able to walk around the kitchen and being greeted by the whole staff was amazing. Truly like everything you see on TV or in shows like The Bear or Chefs Table. On to the food, it was phenomenal. We had the 13 course Ocean Menu. Accompanied by the wine pairing and juice pairings for some of my party. My favorite course was the raw squid on grilled koji. Somehow when you ate this, it tasted like a whole bowl of fresh sausage and pasta, like a Sunday family meal as a kid. I truly loved every dish and wine pairing combination. This was a once in a lifetime experience that I'll never forget.

    Close-Up Shot of Blue Mussel
    Ken S.

    KenScale: 9.5/10 Visit: February 2024 Helmed by René Redzepi who put New Nordic cuisine on the map, Noma for anyone who has casual knowledge of restaurants has long been considered one of the finest dining institutions in the world. It's probably the highest compliment for a restaurant when diners plan their entire vacations around visiting it (I was no exception as noted later), and I suspect Noma is one of the trailblazers that started this itinerary trend. When the restaurant's reservation window for its Ocean Season starting in early January 2024 opened up in October last year, I set an alarm clock and frantically started looking for an open spot in February, and voila! I was able to secure a table for my wife Jun and I! It was only after the booking was completed that we started looking for a flight to Copenhagen. Verdict: our dinner at Noma was without question one of the best meals in our lifetime! Following a sneak peek at the ingredients brought by our server (the langoustine was still moving!), we were greeted later with whole cooked langoustine. Jun was struck by how the kitchen managed to extract the tiny legs to put together a beautifully deconstructed version of the shellfish; more importantly, it was quite a delicious langoustine with wonderful texture, enhanced by sour berry paste and plantain powder you can add. Next to the langoustine was a seductively aromatic broth based on mussel with bergamot. I didn't grow up particularly enjoying seaweed, but if I had encountered something as delicious as the "salad" version from Noma (for its memorably crunchy texture as well as a touch of fermented barley oil), I might've become a true believer. Jun and I most likely have not had blue mussel with beets together in a single dish before, and we would love to see other restaurants try this combination. Sea urchin is not Jun's favorite seafood, but Noma easily won her over with a terrific bowl in tomato water and salted hazelnut sprinkled on top. One of my favorite dishes of the night was the incredibly thinly sliced raw squid on top of grilled koji (fermented barley) "cake" (our server brought a whole bed of this grain for display). I don't even know how the kitchen figured out this impeccable textural combination between the squid and barley, and it shows the relentless attention to detail that it pays to every ingredient at its disposal. We frequently have cod roe for dinner at home, and it was quite a revelation that the kitchen put together a confit version in elderflower waffle (with wasabi leaf in between); Jun was in awe with how the cod roe, typically quite a salty ingredient, managed to show a very balanced flavor. I have to say Noma ruined it for us when it comes to scallop; I mean how could you get anything comparable to this exceptional dish with cream of sencha tea that was so spot-on in both flavor and texture? The kitchen had some fun with cod for this season, starting with its tongue on the bone you can take out from the fish's head and an "eye" pie (we saw diners next to us skip this dish thinking this was an actual cod eye, but only the meat around the eye is used, while the real eye is made is jasmine tea gelee), followed by throat confit and jaw with smoked pumpkin. Noma's Ocean Season not surprisingly didn't have a single meat dish but we didn't miss any, especially after immensely enjoying the barbecued burbot from Sweden with cockle sauce that had the meaty texture comparable to swordfish. The kitchen certainly didn't let up even after all the memorable savory dishes. Another favorite of mine from the night was this incredible dish of hazelnut milk foam forming a circle with seaweed oil and caviar within. We have certainly tried dessert dishes with savory ingredients before, but Noma really has made a loud statement on how to do justice to sweet and savory for a dessert. Oh yeah, and you would also love this sweet oyster (not really an oyster but made of ice cream entirely in the form of one), too. By the time we finished the meal with snobrød (Danish twist dough) on kelp skewer with yuzu syrup on top as well as clam gel, we were one very happy couple (maybe it was the fact that this was our first meal after we landed in Copenhagen and "fasted" the entire day or maybe it was the seafood-only menu, but we weren't quite as stuffed as we had thought, either). What we saw in Noma was unparalleled dedication to sourcing the best ingredients it can find, as well as supreme command over putting them together to bring joy to diners without stuffiness that can undermine a restaurant from becoming truly great. We will forever cherish this meal and look forward to seeing how the restaurant evolves as it enters the tail end of its illustrious history.

    Eye pie... Yes, it's a pie with a fish eye.
    Roberth K.

    Holy cow! ...well, no, there was no cow on the menu as we visited during Seafood Season. But oh my what an experience! Everything from the greeting, to seating, through serving and after dinner drinks were impeccably executed with not only professionally and timely, but with a warm and welcoming service that was just the right balance between friendly, discreet, and attentive. The restaurant is super cozy. Small(ish) yet not crowded. The tables arranged in a way that makes you feel like you have the place almost to yourself, then you look around and realize there are other diners present. The noise level never intrusive. So, staff and place were amazing. What about the food? Well, what can I say...the word 'amazing' doesn't do it justice. ‍ The balance of flavors, the complex and innovative yet approachable dishes, met and exceeded all the high expectations I had set before visiting. The dishes progressed in a great way, tying the meal together well, leaving us full and happy at the end. This is a meal, and experience, I will carry with me for a very long time to come.

    Benjamin U.

    Having dined at many amazing places, my expectations were set so high for Noma. My experience met my expectations as a creative, beautiful, and delicious experience. Personal favorites were the starting langostine, the cod cheeks,, scallop, oyster ice cream, and caviar hazelnut almond. If you have a chance to go to noma Ocean, make a trip! Definately worth it.

    Melissa J.

    Noma is truly everything that's been said about it: impeccable service, creative, and food like you've never had before. Every element of each course was perfect. The wine pairings were phenomenal and unique. The restaurant was even redecorated for each service, including seashells in the flower beds and embedded in the ceiling. I can't wait to see what Noma 3.0 looks like.

    Michael L.

    The ultimate dining experience. Dining taken to an art form. Let me start by saying that i usually don't have the patience to sit through a 13 course tastings menu, but Noma begins at a human time, 5:30 pm, and ends at 8:30. The restaurant is also far more casual in demeanor and required dress than, say, Eleven Madison Park. The lack of stuffiness, added to the beautiful surroundings, makes the evening flow much more smoothly. I can't say that every course was a delight for my wife and me. While all of them were tasty, interesting, and beautifully presented, some of them were somewhat challenging in their consistency and texture. But isnt that part of what it's about? A great work of art is not always beautiful, it is sometimes challenging, and it can make you uncomfortable, and that's how i felt about the cod tongue. That said, the langoustine, the sea urchin, the seaweed soup, the cod roe, all amazing. The staff was incredible. To a person knowledgeable, warm, gracious, and efficient. And the behind the scenes tour with Chef René was one of. The highlights of our entire trip. Our thanks to the entire staff and everyone who made this such an incredible experience.

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    Anthony Bourdain's top choice for 5 years running . The 4 stars are hard to get . See their cookbooks.

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    Garden Restaurant & Vin bar - Christmas dinner.

    Garden Restaurant & Vin bar

    4.9(16 reviews)
    2.0 kmKøbenhavn K

    I loved my meal here! I came with a group of 4 at 7:30pm on a Tuesday night and it was pretty busy…read moreinside so I would definitely recommend trying to get a reservation. I only took off one star because the time it took us to get our first course was about 40-45 minutes after being seated since they got the order wrong and the ravioli in the main course was lacking in flavor. Everything else about the meal was SO good- the cheeses in our charcuterie course was AMAZING (I'm not even someone who likes cheese). And I cleaned my plate for the creme brulee dessert! The portion sizes were also very generous - we all wished we came with an emptier stomach! Just make sure you come with a lot of time to spare because we didn't leave until 11pm.

    My parents and I landed in Copenhagen in the evening and searched Yelp for a dinner spot close to…read moreour Airbnb. This restaurant popped up as the first recommendation. We were interested in trying the Scandinavian cuisine, so we decided to stop by. The menu had an English section, which we appreciated. The waitstaff was friendly and patient with us. We ordered the mussel soup to share (absolutely divine. We should have ordered one for each of us instead of sharing it! It was so good!), the truffle chicken (the chicken was cooked so perfectly and was extremely tender and juicy), and the linguine (super fresh and perfectly al dente with a rich sauce). The bread with whipped butter was also great. I think the butter had truffle in it, but I'm not positive. It was delicious. The restaurant is located next to the King's Gardens and is a short walk from Norreport St metro station. The ambience is comfortable and intimate; definitely a neighborhood gem. I'm so happy we tried this place!

    Photos
    Garden Restaurant & Vin bar - Our cozy restaurant.

    Our cozy restaurant.

    Garden Restaurant & Vin bar - Snacks for a big private party.

    Snacks for a big private party.

    Garden Restaurant & Vin bar - Salmon.

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    Salmon.

    Restaurant Vita - undercooked steak

    Restaurant Vita

    3.9(30 reviews)
    1.5 kmKøbenhavn K
    $$

    Brownie points sincerely for still being open at 1130pm and onwards until 2am... YES TWO AM!!…read moreAs someone who was rushing from the airport after landing at 1012pm, I truly appreciated that a local spot was still open... even though the streets were empty and we were the only table. I ordered the DANISH NATIONAL DISH and FRIED LIVER (I believe they are #19 and #20 on the menu). Interestingly, the server recommended something similar (another pork belly dish) over the national dish; stating it tastes much better and much softer... which I probably should have went with this recommendation since the national dish was TOUGH AS BONES. It wasn't crispy, chewy, or tasty. It was simply inedible. One couldn't even chew or cut through the meat... the side of skin on mini/small potatoes were simply boiled. The beet dish was delicious. The sauce didn't have much flavor (crazy how extra sauce costs 35 DKK more). The VEAL LIVER dish tasted better than the national dish ironically. Gave a tremendous portion. The potatoes were skinned. The gravy had some taste compared to the other sauce from the national dish. Decadent pickled cucumbers which provided a nice palate cleanser. Mushrooms gave a nice chew, a much appreciated and welcomed different texture. ***the bread given was not good at all*** ***it seems that water, even if it's from the sink or obviously bottled by them, costs money in any establishment*** SERVICE: Kind. Attentive. Enthusiastic. Spirited. Happy. Since it was our first meal in Copenhagen we were a tad blown away by the price tag of each meal to the point we thought it was a meal set. The server calmed down those nerves and reassured us that all dishes on the menu were à la carte. Loved the small talk he attempted :) VIBEZ: Still had Christmas/holiday decor haha. Great for a night out/date. Casual with a sprinkling of fine dining. No service fees included in the bill. Great for large groups. Located in the city. Didn't have a car; therefore, I cannot vouch for parking. Close walk from/to the metro though! Would I come back? No, but I am elated I can cross off trying the danish national dish on my bucket list. :)

    Beautiful place and food. Excellent service! This restaurant deserves 5 starts across the board…read more The owner recommended Grillet laks which is Grilled salmon served with sautéed seasonal vegetables and tarragon sauce. The salmon it's self was cooked perfectly. Gently grilled on the outside and moist on the inside, and vegetables were perfectly seasoned. The sauce on the fish was an excellent touch. All in all, it was worth the $. He also recommended Carlsberg Pilsner. Beer that is popular in Denmark. I was tempted to get another one! And finally the desert. Wow, I would fly back to Copenhagen just for this! He recommended the Gammeldags æblekage (apple strudel), it was divine. Thank you for the excellent food and service. 10/10.

    Photos
    Restaurant Vita - Inside

    Inside

    Restaurant Vita - Bread provided

    Bread provided

    Restaurant Vita

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    Cap Horn - My gravlaks (smoked salmon) open face sandwich

    Cap Horn

    3.9(99 reviews)
    1.3 kmKøbenhavn K
    $$

    This restaurant is on "Restaurant Row" in the Nyhavn area. This restaurant was a recommendation,…read moreand I would recommend it too. There were outside tables, but it was a bit chilly, so we opted for the nearly deserted inside restaurant. We had a table near the window, so it was a great view. The restaurant was nicely decorated and the service was very friendly. I ordered the gravlax open-faced sandwich, which is smoked salmon (very similar to lox) on an excellent sour dough bread. I opted to skip the mustard sauce, but the sandwich was perfect. My wife had the potato open-faced sandwich, which consisted of new potatoes, organic rye bread, lemon mayonnaise (romaleid), fried onions and pickled pearl onions. She really enjoyed it, along with her Spritz drink. Denmark seems to be one of those countries, where you cannot order tap water. Fair enough. However, our water consisted of an open carafe (which I'm sure was tap water), for which we were charged 50 Krona ($8). This seems high for tap water.

    Staff had a "I don't wanna be here attitude"... we were definitely a bother. Went for the burger,…read morecouldn't add cheese, staffed stated food was not made there, so no modifications. Settled on fried fish and shrimp croquettes (ok). We knew it was a tourist trap, but we were looking for better service. Great location on a beautiful day, if not for the excitement of being in the city... the staff could have destroyed it. On vacation, looking to order a drink, I was advised they only had what was on the menu... mind you, as you look around, the establishment next door was rocking a full bar! In my opinion, pick a trap with friendly inviting and help staff... not unless you like it that way!

    Photos
    Cap Horn - A view of the restaurant.

    A view of the restaurant.

    Cap Horn - Another table's excellent looking shrimp open-faced sandwich.

    Another table's excellent looking shrimp open-faced sandwich.

    Cap Horn - Inside the Cap Horn

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    Inside the Cap Horn

    Noma - modern_european - Updated May 2026

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