Three days of eating through Copenhagen's world-famous food scene — from the city's legendary bakeries and smørrebrød lunch spots to the pinnacle of New Nordic cuisine.
Richard Hart's bakery (co-founded with René Redzepi) — the best sourdough and pastries in the city. The cardamom knot is a life-changing pastry.
Open since 1877, the gold standard for Danish open-faced sandwiches. The herring with remoulade and the roast beef with horseradish are classics. The aquavit list is longer than most whisky bars.
Minimal, perfect natural wine bar in Frederiksberg. The small plates rotate weekly. The Danish cheese board and smoked fish are consistently excellent.
Noma operates on a seasonal booking system — reservations open 3 months in advance at 10 AM Copenhagen time and sell out within minutes. Set an alarm. The tasting menu is 450€ pp. If you can't get Noma, Geranium (directly above) is equally ranked and marginally easier to book.
The Bornholm island restaurant in Copenhagen — seasonal New Nordic with wild ingredients. More relaxed than Noma but technically equal. Often overlooked by tourists. 250–350 DKK tasting menu.
The roastery that essentially started specialty coffee in Scandinavia. The Jaramillo single origin pourover is always excellent.
The Danish street hotdog cart is an institution. Order a rød pølse med det hele (red sausage with everything) — remoulade, fried onions, raw onion, mustard, ketchup. 30 DKK. Ubiquitous citywide.
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