My favorite dishes were the mushrooms over the fish, and the goat cheese on goat cheese ! I think I…read morecould live off that mushroom sauce. We were there for lunch, and the reservation says you get the table for two hours. We were there for 2 hours, but it seemed unnecessarily long. There were several dishes that we seemed to wait for ever for. I think they could improve a bit on the timing. The restaurant is also a bit out of the way from the main tourist attractions. The neighborhood is really cute and there are lots of shops around. The cemetery nearby is also where Hans Christian Andersen's grave is. Without making a trip to the restaurant we probably would have missed out on such a cute part of town.

We made dinner reservations for 2 and were promptly seated on arrival. I'd recommend requesting the…read morebar seating ahead of time so you can watch the food being prepared. I opted for the juice pairing here and it was delightful. First time trying it and there were so many unique flavors. Overall, I feel it doesn't quite enhance the food as well as wine, but it's still worth a try. We went with the 5 course menu, which turned out to be avant-garde. One interesting aspect is that the table has all the utensils in a hidden drawer. Pre-appetizer Fried shallots in sourdough batter with sourdough sauce. This was a nice treat that was lightly fried. The sourdough bread here is definitely the best I've had. It's super fresh from the oven, skin was slightly burnt and crispy and the inside dough was so fluffy. Danish cucumber and coriander mackarel - very light. Nice intro. Not much mackarel taste. Fermented gooseberry and elderflower - this juice pairing was slightly sour from the fermentation. Zuchinni basil, zuchinni sauce - Delightful dish. Very flavorful. Zuchinni was all warm and easy to cut. Very fleshy almost like meat. Fruit juice was basically a palette cleanser prepping my mouth for the same experience over and over. Blueberry and pine honey - reminds me of being in nature. Strong smell of pine. Sweet blueberry aftertaste. This was an amazing juice by itself. Dill with cuts of lamb - interesting dish that came with a contrasting dish made of white radish, sheep yogurt and dill vinegar. Almond milk cheese apricot basalmic sauce. Cracker from waste of almond milk pulp. Cracker was not too crunchy. Almond milk cheese was fantastic. Thick and a little rougher, but very almonds. They used some cheese culture to make it so it's not vegan. Birch tea and earl grey tea - strong earl taste. Heavy on the tongue. Chervil and dandelion juice pairing. Parfait - currant, meringue, rose. Creamy and sweet from the currant. Juice pairing was a good neutralizer for the sweetness.

The customer service was terrible: staff came off uninterested, slow, and not at all attentive. It…read morefelt like helping customers was the last thing on their minds. On top of that, the food was honestly subpar. For the price, I expected something fresh and well-made, but it was underwhelming and not worth it at all. Overall, between the poor service and low-quality food, I wouldn't recommend this location and definitely won't be coming back.

If you (or someone in your group) are not emotionally (or financially) ready for Noma, then 108 is…read morea fantastic alternative with more approachable (and lower cost) dishes. We had a reservation for a Friday night around 8pm, and the restaurant was actually surprisingly not crowded at all. Every bite was perfect and complemented with their 108 lager beer. Also, they probably have the best bread I've ever had. The staff were really great, kind, and friendly. Highly recommended for an unforgettable Copenhagen experience! Some background: There's no escaping Noma's influence on the local dining scene, where nearly every top chef has logged time with René Redzepi. But no restaurant is as closely tied as 108, the first Noma spinoff that opened in a spacious stone building in 2016. The chef and co-owner Kristian Baumann (formerly of both Noma and Relae) adheres to the foraging-pickling-fermenting culinary philosophy, serving blue mussels with salted gooseberries and roasted yeast oil, peas with a dollop of caviar encircled by edible petals, and an astoundingly beautiful bouquet of zucchini flowers and summer greens. What distinguishes 108 is its accessibility: There's an à la carte menu, prices are comparatively modest (most dishes are under 200 kroner), and there are seats for walk-ins in the lively, laid-back dining room. (Source: https://www.nytimes.com/2018/04/26/travel/what-to-do-in-copenhagen.html)

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.

In a city with so much incredible fine dining to choose from, Kadeau was a bit of a whim of a…read morechoice on my recent trip, but was hands down the best food and service experience of my life and is a meal I'll think about for a long time to come. Located near old town Christiana, two Michelin star restaurant Kadeau Copenhagen is an offshoot of an original location in Bornholm. Much of the food and produce for this menu still comes from Bornholm, grounding the New Nordic, seafood-focused menu in a sense of place. I typically prefer an evening reservation, but lunch is what fit into my schedule on this day and I can't imagine a more perfect timing to see the ethereal, artistic dining room in the natural sunlight. The dining room reminded me a bit of being inside Musée de l'Orangerie's Waterlilies exhibit: it's a truly meditative setup. The service from start to finish is truly unreal, and rivals three star restaurants I have been to. Every small touch is made for you to enjoy your experience. Shout out to one of the chefs who tipped off the other restaurant I was dining at on the same day, who greeted me and asked me about my experience at Kadeau when I arrived there. I came for the start of Growing Season in May 2025. For this meal, I chose the non-alcoholic pairing, which I could not possibly recommend enough. It was hands down, the most perfect flavor pairing for the food I have ever had and each new drink was more inventive and fun than the last. The sourcing from Bornholm really played well here, as a lot of similar ingredients from a dish became part of the drink (lot of plum notes when I went). I think my favorites were the Japanese Quince, Hemp, and Honey (which had just a light effervescence) or the Apple and Unfiltered Bee Pollen drink. But honestly, I would go and do this meal all over again for the unreal drink pairing alone. I do a lot of fine dining and always enjoy my meals, but Kadeau was one of the first meals where I felt like I did not have a single bad or even middling bite out of the 15 courses. I have dietary restrictions (no red meat), but few dishes really required substitution. Each new dish was light, flavorful, nuanced, and so so delicious. The shrimps tart with quince and ants was a bit more adventurous than what I normally go for, but ended up being one of my favorite bites. The hot and cold smoked salmon was a dish I'll remember forever and I loved hearing that the chef moved from Las Vegas to Copenhagen just to learn how to make that dish. The plum "soft serve" with plum oil, vinegar, schnapps/ caramel, was such a great example of how inventive they could be with truly all of the elements that build flavor. It was a once in a lifetime meal. This is certainly an expensive meal, but in a city with a lot of tasty meals to choose from, Kadeau is one to truly remember.

Best meal in Copenhagen, hands down (also with the caveat that it was Noma's off season - lol)…read more Highly recommend making a reso and going early to bop around Refshalevej. Service is amazing, vibes are immaculate, where else can you get served Michelin quality food while the kitchen plays gangsta rap!

Amass is fine dining without the traditional fine dining stuffiness. You come in dressed in a suit…read moreor just as easily wear a jeans and t-shirt. Getting here is a bit off the beaten path but this neighborhood is up and coming. I see it was how Williamsburg was before it blew up. In fact noma is just down the block. FYI, Amass was here first. We got the tasting menu with wine pairing so there were many dishes. The highlights were definitely the beef tongue and goose. The beef tongue was perfectly tender and the wild goose was beautifully tender. I can't say enough about their bread. It's like their version of a sour dough brioche that has been finished off on the grill. And the dip that it comes with is crack. The best part is you can have as much of it as you like. The wine pairings also went very well with the courses. It really complemented the dishes perfectly. And after dinner, you can even sit in their garden with a warm fire pit. If you have a chance, make a reservation to Amass. You won't be disappointed.

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!

Excellent food, great wine pairing, good service and attention to detail. I love how they add a…read morenice Danish touch to simple things - lots of local berries, herbs, and ingredients I've never heard of. A+

The unfortunate case of "Michelin stars blurred our vision"…read more.. This place showed so much potential... But if there is anything I am allergic to, it is the snobbish attitude of the front of the house in some of the places that have probably one too many accolades. It's unfortunate, really, because I have seen cases that prove that you can be exceptional AND create an experience that comes from the heart, rather than the one that is overburdened with arrogance and pride. Anyhow, some of the items on the menu at AOC were delicious and surprising. For instance, I was at first skeptical about their take on the French onion soup - served in an actual onion - but was proven wrong as it was delightful. Their mackerel with kohlrabi & pumpkin juice was so fresh. Some of the other dishes were comme ci comme ca and had a tendency to fall apart on the plate or in the hands ... And at the end of the day, the dessert menu turned out to be the highlight of the evening: green strawberry with elderflower, Nordic vanilla and especially the pickled pine cones were to come back for. However, regardless of how good parts of the menu were, the whole experience just failed to come together as the good bits were overshadowed by the attitude of an extremely arrogant server who lacked training on some of the basics of hospitality. All in all, I think this place 1/ has become too comfortable resting on the Michelin laurels and has opportunity to rethink some aspects of its menu, 2/ urgently needs to revamp the front of the house training programs.

First of all we ate in the less formal part of the restaurant so my comments relate to that menu…read more Presumably the more formal restaurant has the finest cuisine. The hamburger I shared with my mother was lousy. Everything else was tasty. I awarded five stars because I can't give four stars for this level of service or atmosphere.

You guys!!!!!!! Do you remember the first time you fell in…read morelove? This was almost that good (let's be real--once you get burned, you never feel that first-love high again). The service here was incredible from start to finish. They treated me like an old friend they hadn't seen in ages. I rolled in dressed super casual for the place, but they didn't blink. I came in for a "light lunch"... and immediately failed because their small-but-mighty menu kept tempting me into ordering more. Their large menu items were fantastic!

A fantastic dining experience!…read more Astoundingly good food. Every course was delicious. The wine pairings were well chosen and a delicious complement to the meal. Service was perfect. Warm, friendly, and attentive: truly ideal. I most highly recommend King Hans' Cellar!

We love finding the viral "hole in the wall" bakery street window. Delicious bakery with a variety…read moreof items and coffee. The chocolate croissant was BEAUTIFUL!!