The best restaurants Denmark

This Lilliputian inn dates from the beginning of the ^17th century. The same owner runs the Dagmar Hotel. It serves excellent Danish cuisine. Watch your head: the house is divided into several small rooms with uneven floors and very low coffered ceilings. The furniture and decoration are a jumble of authentic old objects (earthenware stove, old clock, big cupboards, sideboards, china cabinets...). A small courtyard allows you to eat outside, between old brick walls. This establishment is also a hotel.

Noma, a restaurant that has been voted "Best Restaurant in the World" several times, needs no introduction. At the helm of a 2.0 version, chef René Redzepi. His cuisine is both elaborate and inventive, using products grown or caught 100 km away! And products that have long been forgotten. For this "chef-magician-revealer of flavors", everything is edible: the earth, insects, tree moss... and they are often eaten raw. In 2024, Noma will close its doors, ready to concoct a new version of contemporary cuisine!

In the middle of the city but surrounded by old trees and green lawns, Orangeriet is situated on the edge of the Royal Garden. A romantic setting, an orangery at the service of a gastronomy inspired by classic Danish and European cuisine. A high-flying lunch or dinner in a cosy atmosphere, served in the elegant dining room, brightly lit by large bay windows, adorned with white ceiling chairs, or on the large terrace overlooking the garden. Dishes that sail between land and sea to satisfy your palate.

Kokkeriet discreetly displays its Michelin badge. Behind his stoves, a fine team of young enthusiasts gathered around the no less young chef, Morten Krogholm. If you wish, in addition to tasting top-notch cuisine, you can also get your hands dirty... two Thursdays a month! It's up to you, the delicate festivities! Typical Danish flavours, but inspired by seasonal produce, with a definite penchant for crunchy... seeds and flowers. Beauty but above all excellence in the mouth!

On the same quay as Wittco Fisk, you will find the legendary fish warehouses, designed by Thorvald Bindesbøll. Skagen Fiskerestaurant has been located here for over 50 years. Ideally located on the front line with a breathtaking view of the harbor, the restaurant plays the authentic card with sand on the floor, freshly caught fish and seafood on the plate. A beautiful terrace welcomes guests on sunny days (every summer, musical evenings) and when the room is full, another more confidential one awaits you upstairs.

It all started with the experimental brewery and the idea of brewing new types of beer. Then food was added to the project. Established in a beautifully restored 19th century metalworking factory, this brewery restaurant stands out for the originality of its menus prepared with traditional products that go well with homemade beers. The dishes are hearty, pork belly served with apple sauce or lobster with its cauliflower purée. The vegan menu adapts to the rhythm of the gardener and his vegetables.

This downtown tavern, opened in 1929, is approaching the milestone of 100 years of good, tasty service! Atmosphere of yesteryear guaranteed at the "Sans Souci". Dark wood, old photos, still lifes hanging on the walls, checkered tablecloths and bistro chairs, dimmed lights to take you back in time for a bite to eat. Smørrebrød and other typical recipes to serve you. The smartest way to get a taste of everything is to share a hearty home-cooked plate. It includes: marinated herring, prawns, pork roast and terrine, chicken salad and cheeses.

Today's menu is homemade hamburger on a train! Spervejen invites you to take a seat on leather benches with country music in purring sound. Everywhere on the walls, retro pictures. You almost expect to feel the jerky roll of the locomotive and to hear its whistle like in old westerns. An original experience. Beware, as there are many greedy travellers, you may have to wait before boarding your wagon! But a drink on the terrace overlooking the charming square will fool your impatience...

Let's not forget that Copenhagen is first and foremost a port, and that seafood is a culinary staple. Fiskebar has a slightly different concept: it's afish and seafood bar. The products could not be fresher or healthier than if they were caught in season. The cuisine is successful: original salads, fish & chips, vegetarian dishes... The atmosphere is informal, lively and sometimes noisy. It warms up the rather crude, "fishmonger's slightly aseptic" style of the place, with its white earthenware tiles.

This restaurant is playing extra time with success since the site was already visited in 1539! After several fires, the restaurant moved into a vaulted cellar in 1750, a simple setting but with a touch of history! It is said that the place protected the frolics of the "mad" king, Christian VII, and his mistress... As the successive owners were originally from the island of Bornholm, specialities such as plankebøf (fillet of beef) are still on the menu. In the evening, tasting of Scandinavian plates (aften platte) and liqueurs from the island of Møn!

A warm setting where you will enjoy eating. Sit on the comfortable upholstered benches lined up along the wall. Put your elbows on the tables covered with white tablecloths and... watch out for the contemporary hanging lamps that are a bit low over your head! You will eat Danish specialties, like the usual smørrebrød but also onion soup, soups au gratin, braised meats or mussels and French fries... Alma also offers three gourmet brunches. A sure value to meet with friends.

Skovmøllen is a 350 year old paddle wheel mill in the middle of the Moesgård forest. A romantic place under a thatched roof: the setting is idyllic. The food is very Danish, carefully presented but modern in its renewed flavours, with a focus on local and seasonal products. Rune Aaby and his young and dynamic team run the place. A favourite address that mixes the past and traditional architecture with contemporary and gourmet cuisine. The weekend brunch is a real feast. Reservations recommended.

An old ^XVIIIth century inn where every autumn the game is honored. The building was a pigsty, a stable and a post office before becoming a restaurant in 1945. The owners have preserved the traditions and the typical atmosphere of the Fyn through the enchanting decor of the room and the fusion of tastes of local products from their vegetable garden. Today, it could be classified as a gastronomic farmhouse inn. Everything immerses you immediately in the past and in the freshness of the dishes that you will taste in the dining room or in the garden. Rather high end.

A gastronomic Mecca that has made beef its specialty. But not just any beef! Cattle raised in pastures and matured meat. For several years now, the house has been maturing dry. A process that consists of suspending the meat, between 40 and 100 days, in a special cold room, where humidity and temperature are controlled. The cold room is part of the facilities at the slaughterhouse in Lund. This maturation can be described as a drying process, which gives the meat a lot of tenderness and taste.