As Nordic Noir grips TV spectators around the world and funky, young chefs sweep up one gastronomic accolade after another, Copenhagen is once again the epicenter of cool. My advice to you is to mix it up a little. Don’t just go for the latest, greatest restaurant opening. Make sure that you also try some of the fabulous traditional Danish fare that can have an unimaginable intensity of flavor.
71 Nyhavn – has been a personal favorite ever since the day I got an upgrade to their fabulous duplex suite and wanted to barricade myself in permanently, but instead had to go out and talk about screwcaps! This is a fab renovation of two 19th century spice warehouses, in one of Copenhagen’s most photographed (and visited) areas. I obviously haven’t seen all of the rooms, but the ones that I have are fab. Nyhavn 71, 1051 Copenhagen. Tel +45 3343 6200. firstname.lastname@example.org
Admiral Hotel – another brilliant renovation of one of Copenhagen’s historical buildings, built in 1787. Rooms are spacious and those overlooking the port have great views (although we had a large warship in port during our stay, so woke up on their schedule). All very clean and comfortable (but not quite as modern and luxurious as Nyhavn) and a great waterside bar to watch the beautiful people go by. However, one does get the impression that the hotel has been over-stretched a little by the cruise-ship industry. I don’t expect to queue in an over-crowded breakfast room when I’m paying over 200€/night and you need to carefully time your arrival and departure, to avoid lengthy delays at reception. A shame as this used to be a great hotel. Good food in the hotel restaurant, Salt. Toldbodgade 24-28, 1253 Copenhagen. Tel +45 33 74 14 14. email@example.com
Kødbyens Fiskebar – my new favourite restaurant in Copenhagen. You’re not going to find this place on your own, so grab a cab, because their wine list is so much of a treasure trove that you won’t be cycling anywhere afterwards. Fiskebar is nestled behind the central station in the Flæsketorvet (market). Ignore the surroundings and concentrate on the inside. They’ve got this place “just right”. The decor is minimal. The menu is short and sweet but the food sings from the rafters. The razor clam, on a bran shell, with pea shoots, horseradish flowers, hazelnuts and a whole other incredible tastes and textures blew my mind. Here’s a photo to make you drool (the other photo is of an equally delicious parsley-crusted fillet of Pollack). This is talent. Run, don’t walk …
Flæsketorvet 100, 1711 København V. Tel : +45 32 15 56 56
MASH – MASH stands for Modern American Steak House. Not necessarily what you would imagine in Copenhagen and whilst the city centre restaurant is good, you probably have a plethora of other restaurants to go to. However, where this gets interesting is that MASH have just opened a branch in Kastrup airport. We really did go to the airport 2 hours earlier than necessary, just to have lunch, but what else are you going to do with a 3pm flight? Not enough time for lunch in town.
The menu is extensive but I recommend that you focus on the dry aged Danish Rib Eye … rare … with one of their great wines by the glass and watch the world fly by.
Copenhagen Airport, Terminal 2. Tel : +45 32 48 32 23. firstname.lastname@example.org