Four renowned chefs and the Guardian's head of food have revealed their top picks for eating and drinking in Copenhagen, covering everything from bakeries and coffee to cheap eats and splurge-worthy dinners. The Danish capital continues to lead global food trends, and this insider guide offers a curated tour of the city's culinary highlights.
Bakeries: Where to Find the Best Pastries
Marie Frank, a pastry chef and author, recommends Københavns Bageri for its upgraded Danish classics. She praises the cardamom buns as "second to none" and highlights the "potato cake" – a choux bun filled with vanilla custard, topped with a cocoa-dusted marzipan disc – as a personal favorite. Trine Hahnemann, a chef and writer, suggests Tír Bakery for bread, noting that they sell out daily, and Bageriet B for croissants, best enjoyed with filter coffee outdoors.
Kristian Baumann, chef-owner of Koan and JuJu, names Juno the Bakery as his top choice. Founded by pastry chef Emil Glaser, the space allows customers to watch bakers at work. Baumann praises the cardamom buns as "buttery, fragrant … perfect," and notes that the sourdough and croissants are flawless. He typically orders a cardamom bun, a pistachio croissant if available, and a sourdough roll with comté. Rosio Sanchez, chef-owner of Sanchez and Hija de Sanchez, favors Albatross & Venner in Torvehallerne for warm pastries baked daily in a tiny space. She recommends the spandauer and notes that they sell fresh baguettes, which are rare in Copenhagen.
Coffee: Traditional and Modern Brews
Marie Frank highlights Det Vide Hus, a hidden gem popular among locals for breakfast, where everything from seasonal pastries to ice-cream bars is made in-house. Trine Hahnemann prefers traditional filter coffee at Original Coffee or Danish hygge at Enghave Kaffe, where the BMO (bun with cheese and butter) is a must. Kristian Baumann recommends Prolog Coffee Bar in the Meatpacking District for its excellent coffee, lovely team, and relaxed atmosphere. For a pour-over moment, he suggests April Coffee. Rosio Sanchez also endorses Prolog Coffee Bar and April Coffee for specialty brews.
Breakfast: Italian Roots and Danish Classics
Marie Frank recommends Apotek 57, located inside the Frama store, for its Italian-inspired breakfast emphasizing seasonal vegetables and olive oil. She suggests the porridge with apple, thyme, and Piedmont hazelnuts. Trine Hahnemann advises cycling to Nordhavn for a classic Danish breakfast at Andersen & Maillard – a BMO, coffee, and pastry – then enjoying it at the nearby Skudehavnen harbor. Kristian Baumann loves Atelier September for its effortless blend of design, creativity, and good food, particularly the breakfast selection of eggs, avocado, and vegetarian dishes. Rosio Sanchez prefers Amator for omelettes served with bread and sides, recommending the omelette with chili and ending with a lemon tart.
Cheap Eats: Pizza, Ramen, and Fried Chicken
Marie Frank recommends Diamond Slice pizza, especially the Canadiana with fermented pineapple, ham, and pickled jalapeños. Trine Hahnemann enjoys Brøg Litteraturbar for its combination of books and food, offering an excellent lunch at a fair price. Kristian Baumann suggests Slurp for ramen, praising the house pork bone broth with chashu, spring onions, and a soft-boiled egg, or the miso-based bowl. Rosio Sanchez highly recommends Poulette for its spicy fried chicken sandwich, noting its consistency, affordability, and unique flavor. She suggests pairing it with a glass of wine from nearby Pompette.
Splurge Meals: Fine Dining and Modern Danish
Marie Frank recommends Krogs Fiskerestaurant, recently renovated, overlooking the canals at the old fish market. The menu features classic French techniques with local seafood and seasonal produce. Trine Hahnemann suggests VIE in Nordhavn, a modern inn by chef Mikkel Mårbjerg, who sources produce from his daughter's regenerative farm. She highlights the cabbage with langostino and bisque, potato bread with löjrom and creme fraiche, and almond cake with ice-cream. Kristian Baumann names Geranium, a three-Michelin-starred restaurant on the eighth floor of Parken Stadium, for its plant-forward tasting menu and extraordinary attention to detail. Rosio Sanchez recommends Akmē for a creative, trust-based dining experience with warm hospitality.
The Meatpacking District: Fish, Asian, and Ice Cream
Kødbyens Fiskebar, under a fresco of a bull, serves exquisite seafood dishes like brill with rhubarb and samphire, roe on a seaweed waffle, and prawns in buttermilk sauce. Superbon, with its 1970s decor and arcade games, offers affordable Asian dishes such as pork gyoza, soft-shell crab, and bao with hoisin duck. Afterward, head to Ismagieret for ice cream flavors like amarena cherry or marzipan with pistachio ganache. For breakfast, Hart Bageri and Prolog Coffee provide pastries and specialty coffee.
Cocktails: Hygge Bars and Wine
Marie Frank recommends Balderdash, a cozy bar by Geoffrey Canilao, for its "Keep it hygge" motto and the Blonde Ambition cocktail with gin, elderflower, cardamom, and bergamot. Trine Hahnemann prefers K-bar for classic negronis with outdoor seating, and Ancestrale for organic wine and cheese with hazelnuts and brown butter.
Shopping: Kitchenware and Homeware
Marie Frank shops at Tadaima for Japanese/Scandinavian minimalist kitchenware, including pieces by glass blower Nina Nørgaard. Trine Hahnemann recommends Kunst og Køkkentøj for cookbooks, baking equipment, and large tweezers, wrapped in brown paper. Rosio Sanchez visits Frama for homeware, especially soaps and scents, appreciating the balance between warmth and simplicity.
