Best meal of our trip. Really enjoyed it. My wife booked Host because of its reviews and vegetarian…read moreoptions (for me). The restaurant's design is definitely minimalist with simple blank walls and a comfortable mix of fake and real plants. There was no air conditioning but they found a fan to keep us comfortable- we were amazed that more folks in the full restaurant weren't sweating the way we were. Perhaps the locals are more used to the summer heat with no AC than we were. We had the 3-course prefixe meal with my my wife and daughter on the standard menu while I was on the vegetarian track. The website says that Host is the Danish word for harvest, and that their focus is "on the Scandinavian kitchen with lots of surprises." The staff used the word "surprises" explicitly, using it to describe the amuse-bouches and palette-cleansing bites served between the advertised courses. We started with a flight of croquettes with cheese and I think my wife and daughter had something like a smoked fish hash of some sort while by I had a delightful bite of salad on a molded sweet cookie tart shell. The baby bread loaves with a special butter were lovely - how do you innovate butter? Great job. My first veggie entree was fried carrots with horseradish, which was grand. Next I had a barley risotto with amazing brown beech mushrooms on top. Awesome. There was a spot of potato soup in there somewhere and the best bite of the meal was another of the surprises - a pre-dessert mochi-like shell with strawberry powder on the outside and hazelnut ice cream (I think???) on the inside. The strawberry rhubarb dessert was excellent also. Such a great meal. Loved it.

The service was incredible. The food delicious. The ambiance COULD have been better if it wasn't…read morefor the table of 5 next to us who were loud, obnoxious AF and possibly even drunk before arriving. They were so loud that management asked them to quiet down (which was greatly appreciated by us and others). It's an at least a 2-hr dining experience for a 5-course dining experience. The portions are just the right size and even shareable. The hubs did the 5-course with wine pairings, dessert and coffee and I the 3-course. I was able to share some of his items and wines as well. They are Michelin recommended and still awaiting a star. Here's to hoping they get it soon. All the servers step up for one another as well and take their time explaining what the item is, all the ingredients and how it's prepared. Check this off your dining list while in Copenhagen!

Chez Panisse of CPH:…read more - all about the ingredients here - they take reservations, call ahead but they do take walk-ins -live music - singing pianist - no take out, chef cooks for multiple restaurants, we wanted some for brekkie tomorrow Looks like a pub but don't be deterred, we almost were. A whee bit heavy handed with the flaky salt but if you swirl everything around you should be good. This is a spot for the locals and tourists alike. Amazing. Cash/card accepted.

Fun pub to enjoy a traditional dinner in. I would highly recommend making a reservation since it's…read morea very small pub. They serve traditional food so I got the catch of the day which was cooked in a butter caper sauce and hubby got the lamb which was very good but fattier than what we were used to. It's a one man show so he takes your order, busses your table, makes your drinks and brings out your food. He's good but don't be afraid to flag him down if you need something. Super chill ambiance. Fun place to have dinner.

This is not a vegetarian restaurant, but the vegetables here are so fresh. I chose the meat and…read moreseafood prix-fixe menu, and every course was delicious, but I was especially impressed with what they did with the vegetables. The lettuce salad that came with my beef filet was so crisp that it seemed to have just been picked from the garden. It may not be a bad idea to try their vegetarian prix-fixe menu some time. We came as a group of five people and were given 2 hours and 15 minutes for our table. Service was attentive without being rushed. I appreciated the steady service as I did not want a protracted long dinner. The pacing was just right and we finished our courses in a timely manner.

Vækst is hands-down my favorite restaurant in Copenhagen. Tucked into the city center with its…read moresignature greenhouse aesthetic, it offers one of the coziest dining vibes in CPH. Every visit feels like stepping into a calm little oasis. Their seasonal prix fixe menu is always a highlight. The chefs at Vækst have a real talent for taking fresh, local ingredients and turning them into something both comforting and exciting. Each course is thoughtful, balanced, and full of bright Nordic flavors. I've never had a meal there that didn't feel memorable. Whether you're going for a special occasion or just want an evening of genuinely great food in a cozy setting, Vækst delivers every time. It's the place I recommend to anyone looking for an authentic, beautifully crafted Copenhagen dining experience.

It's delicious the nutmeg is an excellent touch! You know the poach is perfect when the juice…read morebursts out and splatters all over the plate! Spinach is really yummy it's very fresh got a little onion on it and it's very well balanced. This is the open-faced smoked salmon sandwich w poached egg bottom of the first page of lunch

You'll find delicious Danish food and hygge here! This is one of my favorite restaurants in…read moreCopenhagen. They have outside seating, but I like sitting inside for the cozy feeling and I like their decor. I recommend getting their pre fixe menu because you get to try different things. It doesn't disappoint. The portions are generous and it's great for sharing. The menu does change and it's nice to get food that's in season. I still think of the cod and potatoes I had here.

Ease of reservation - very good Food - very good…read more Hake entree was perfect but not as flavorful as Jerusalem Artichoke which was superb. Ambiance- we sat street side with a lovely breeze.

Restaurant Tight serves elevated food in a casual atmosphere. Everything was executed well. I…read moreordered and enjoyed: * Mushroom toast: shiitake mushrooms, candied chestnuts, truffle cream, and organic crystal cheese * Surf'n'turf: beef tenderloin, tiger prawns, mango salad, and brandade croquettes * BBQ pork ribs, potato gratin, and Nordic coleslaw with roasted almonds and apples * Bailey's parfait: dark chocolate cake with forest berry foam and blueberries I saw someone order the burger which was sandwiched between focaccia bread -- that looked delicious. I want to return with a group next time, so I can try more dishes.

Restaurant Kadeau was a fascinating Michelin restaurant to come to. Those looking for something…read morebombastic and crazy may come away disappointed as this is much more subtle and cozy story about it's head chef, Nicolai Nørregaard. The end result is a clear understanding of Nicolai's heritage and cooking style told through really unique dishes that I never experienced before. Finding Kadeau was easy for us personally as it was very, very close to our hotel, the NH Hotel Collection. For those taking the metro, it is super close to the Christianshavn metro stop, nestled amongst unassuming business buildings. The front door is made with black wooden planks and a small doorbell + light with the name and the recently updated three Michelin stars. We rang the doorbell and were kindly greeted in. The front staff took our coats, and we were taken first to the kitchen. All the kitchen staff said hello, and we were given an explanation about the unique kitchen, calling out the designer as well as the unique wooden hearth that would become important during the menu. The dining area isn't too big with a couple more exclusive looking tables, one close to the kitchen and another in a greenhouse looking area. We were seated in the main dining area with a comfortable fur blanket and looking out towards the restaurant's garden. The music was usually light and comfortable/warm. All-around, the service was fantastic. The servers had the Michelin style precision of grabbing our plates and setting them down at the same time for our party as well as guiding us to the restroom and being super helpful. Each of the servers/chefs understood the restaurant's story and mission, easily explaining the dishes and background of where the ingredients were sourced from - from Chef Nicolai's garden on his original home island on Bornholm where the original Kadeau is located. Our menu was part of the summer menu - one of the last couple weeks before they would change it out. At first glance, the menu seems oddly simple for a 3 Michelin star restaurant. One of the items literally is a sandwich of leaves which sounds like a really 'out there' dish. But again, this all not only usually combined flavors in unique ways and with gorgeous/thoughtful presentations, but told the stories of the ingredients from Bornholm and reinforced how these classic ingredients could be made into something new. Some of the highlights of the dishes included the mackerel tart (looking like a gorgeous flower of mackerels on a wonderful tart); the cured squid (the squid was tender and unlike any squid we ever had - so delicious and full of flavor); and the hot and cold smoked salmon (again, unlike any smoked salmon we had and a magnificent presentation + story that our server expertly told). And yes, a couple dishes didn't work quite as well for us. For instance, one of the desserts was called the chewy fruits and conifers. It was very, very beautiful but the side with beets was just overly sweet and a bit too big to eat all the way through. We also loved the plates and cutlery. Apparently many of the artwork on the tables and the spoons/knives/forks were made by a Copenhagen silverware maker in a first time collaboration. Super gorgeous. We were also very fortunate to meet Chef Nicolai as well during one of the courses. They also have a robust wine list as well as mocktails. We partook in the mocktail pairing and shared just one of the pairings between the two of us which was perfect. The mocktails on its own weren't the most memorable and the last one, being a rendition of apple juice, was our least favorite. But we do think the mocktails really enhanced the flavors of the tasting menu and appreciated the technique and extra care taken in each of them. In the end, we really felt like we came away understanding Bornholm and how excellent the island's ingredients were. And appreciating Chef Nicolai's care and craft in sharing his vision, culture, and upbringing in the food. It felt so crystal clear to me who the chef was. And just an excellent experience all around.

Growing Season Apr -…read moreOct Focusing on Bornholm's fresh produce, both from our own garden and foraged in the wild. Herbs and vegetables shine alongside our favourite, sustainably-sourced Nordic meat and seafood. Preservation Season Sep - Apr A focus on our preservation techniques. The flavours of spring and summer are captured and transformed through a variety of traditional and contemporary methods. Ingredients from our garden are paired with the finest, sustainably-sourced Nordic seafood and meat.

Managed to secure same day reservation at the Michelin Bib Gourmand rated Marv & Ben (marrow &…read morebone). The host was welcoming and we were seated upstairs quickly upon arriving. Ordered "Six Favorites" and "Fast Four" courses. The staff helpfully suggested that they could replace lamb with monk fish for one of the courses on the "Fast Four" for my spouse. The starter stole the show: Zander with aromatic blackcurrant wood oil, finger lime, kohlrabi infused in dashi, bright citrus herbs and topped with sauce of fresh apple, celery, dashi. An amazing dish, unlike anything we've tasted: light, refreshing, clean-tasting, illuminated by aroma of blackcurrant wood oil and citric accents. A delight for the taste buds. Homemade sourdough bread (brushed with smoked bone marrow) was very tasty but seemed slightly burnt on top and quite salty. We enjoyed the texture contrast of the puffed carrot skin pre-starter snack: this contains carrot with elderflower purée, topped with fermented carrot, pickled thyme gel and roasted hazelnuts. The combination was unique and complimentary. Dessert was sea buckthorn sorbet, mousse with parsley crumble: well conceived, exquisitely composed. The sorbet was unbelievably smooth absent of any trace of iciness. ****.5

Was so disappointed by our experience considering our high hopes reading all these positive…read morereviews! The ambiance downstairs was horrible. Loud and bad acoustics. Couldn't hear our wine server at all, who seemed a bit disinterested. There were little flies too!! Dishes were small, and the flavors were easy to get sick of. The sour cream dill dish was just hard to finish. The dessert was really great though.

4.5 stars. Hallernes Smorrebrod is a chain restaurant that serves traditional open-faced Danish…read moresandwiches. This particular location is in Tivoli Food Hall, and it is currently the only restaurant there that serves Danish foods. The menu included both classic and innovative flavors: potato, pork, fried fish, chicken salad, roast beef, herring, shrimp, smoked salmon, meatball, etcetera. I ordered one chicken-salad sandwich and one salmon-salad sandwich. The sandwiches had pretty appearances, fresh ingredients, and tasty flavors.

It was our first time trying a smorrebrod here in Copenhagen and some were better than others…read more When we arrived there was just one person ahead of us. This was around 4:13 pm on a Saturday. We order three smorrebrod and we ate them in the Tivoli food hall. All were served on plates. The correct way to eat was with a fork and knife as we learned while watching an episode of Somebody Feed Phil. The chicken salad was undoubtedly our favorite. Lots of shredded chicken but overall smooth and tasty. We crumbled the bacon to add some texture and that was even better. The marinated salmon was ok but we liked the nice pop of flavor from the pomegranate seeds. I may try to add them at home to my smoked salmon. The egg and shrimp smorrebrod was tastier. We returned our empty plates back to the counter when we were finished. Not completely in love with open face sandwiches but may try again on a future return trip to Copenhagen.

I never thought I would be saying this about porridge of all things. But, Grød truly opened my eyes…read morein terms of how I could prepare my daily oatmeal. We tried Grød at two locations: the Torvehallerne market and at 7Eleven. The market, I ordered the Oat Porridge which came with apples, roasted almonds and caramel sauce, my mom had the All In! and my dad had the oat waffle. All of us (mostly) left satisfied. My picky father loved his waffle. And I really enjoyed the porridge I had. The oats perfectly cooked, the apples and almonds gave it a nice textural contrast. Plus the caramel, which was more like a dulce de leche added the perfect amount of sweetness without being too sweet. My mom was a bit ambivalent because the All In was too sweet. But to be fair, All In includes all of their toppings. Including chocolate and caramel so her assessment was fair! The Grød at 7Eleven had this wonderful chia pudding, layered with yogurt, natural peanut butter, a berry compote and nuts and I was obsessed. So simple, yet so wholesome. I found a cup at the airport and proceeded to import it back to the States. Overall, it was definitely worth a visit (or 2) to have my mind blown. Grød may not have intended it but this lil Westerner is now leveling up her oats game thanks to their menu!

It was good but small portions mostly cabbage which gives the illusion that it's more than it is…read more Very small portions of chicken, peanuts, and kimchi. Although Everything was fresh. Still, I wouldn't go back. There was another place right behind them and across the way that looked like it was much better Chicken skewers etc. I suggest you try that instead.

EXCEPTIONAL! 5.0+…read more Our earliest dining experience with Noma was at their first Kyoto Pop-Up in 2023. Needless to say, it was an amazing experience, to which we added Noma CPH, back in their homeland, to our ever-expanding Bucket List. Dining at Noma is not just for people who enjoy eating; it's so much more than that. It's an all-encompassing experience. It's the senses being activated and heightened. The sights, sounds, smells, tastes, and touch are awakened, and new discoveries are made. It's an absolute appreciation of the culinary world. It began with a taxi ride. The anticipation grew minute by minute as we peered out of the window, wondering, "Is that it over there?" Being tucked away in a former industrial setting and shipyard district, the seclusion from the city center gives you a sense of being far, far away in a distant land. After being warmly greeted, we were asked to enjoy a drink with several other guests in the greenhouse. From a bleak winter shipyard to the lush, beautiful, and characteristically Noma environment, our senses were being awakened. It only fueled our curiosity even more as to what lay ahead. From the greenhouse, there is a lighted pathway leading to the building where the magic continues. You can see and witness the current cold season leaving the landscape a brownish-gray with the winter season. The tall entrance door is adorned with mussel/mollusk shells. The texture and color are stunning and piqued our curiosity even further. Ocean Season (menu offering at the time of our reservation) was one of my favorite Noma seasons. The elements of the sea are brought into the space with draped seaweed, light wood, clean lines, and warm lighting. Service was exemplary, and the dishes and wine pairing were both delicious and eye-opening. There is also a juice pairing for those seeking a non-alcoholic option. One of my favorite desserts, which had been made in Kyoto in 2023 and 2024, is the ice cream made to look like an oyster. Phenomenal! After the completion of the residency in Los Angeles for the Noma LA 26 Pop-Up, which we thoroughly enjoyed as well, the crew has returned to Copenhagen for limited reservations. Noma 3.0 is to start in 2027. Their menu now follows 12 micro-seasons which highlights ultra specific ingredients. For now, we continue to be a part of Noma Projects, where it keeps us connected to the wonderful flavors and concepts of experimentation from the Noma kitchen. We enjoy seeing and experiencing all that Noma has to share with the world, now and in the future.

NOMA is that place that not even in my wildest dreams I thought of visiting but the opportunity was…read moregiven and it was better than I imagine. I've been following this restaurant for a few years now and I was fascinated to see how they moved from country to country creating a whole new menu based on local products according to the season and the place where they were. I remember watching them in Tulum, Mexico (2017) or in Kyoto, Japan (2023-2024) and I thought everything they were creating was incredible. It was a nomadic restaurant full of innovation, one of a kind, and I was dying to try it! We flew to Copenhagen just for this meal so my expectations were very high. I also went with an open mind to try anything they put in front of me, because that's what it's all about, expanding your tastes and flavors. At least for me. The presentation not only looked spectacular but also tasted incredible. To my surprise, the first course was one of my favorites. I devoured it thinking it was steak but really was the heart of a deer. It was delicious. After that, all the courses that continued to arrive were just as impressive with unique flavor combinations and beautifully presented. We also did the wine pairing which I highly recommend. Top notch wines that paired perfectly with each course they brought. The staff is outstanding. From the moment you arrive you feel well taken care of, they receive your coat and take you to a waiting room where they offer you a tea before taking you to the table. To get to our table we went through the kitchen and the whole team stops doing what they do to greet you and acknowledge you. I thought it was something very special. Definitely one of the best culinary experience I've ever had!