Copenhagen Travel Guide

Winter in Denmark? Believe it. Book now and discover why this emerging culinary capital is consistently rated as one of the happiest places on the planet.



Eat:

The Danish embrace hyggelig, an ethos that stresses breezy conversation and the celebration of the good life. Seek it out at Ida Davidsen and its 175 different iterations of smørrebrød, an open-face sandwich topped with items like smoked leg of lamb, lumpfish caviar, scrambled egg and dill. At Era Ora, choose among 700 wine producers from its 75,000-bottle cellar while indulging in pan-Italian specialties like Sardinian lamb prepared with Tuscan fennel flowers. Craving New Nordic fare but can’t land a hard-to-get reservation at Noma, recipient of two Michelin stars? Check out Alberto K, perched atop the Radisson Blu Royal Hotel. Utilizing only seasonal Danish ingredients, head chef Jeppe Foldager crafts seven-course meals based on his whims. A recent menu included veal sweetbreadswith celeriac, thyme and morels, paired with Domaine de Montille’s 2005 Les Brouillards Premier Cru Volnay. 

Drink:

Located at the famed Tivoli Park in Copenhagen’s City Center, Nimb Bar at the boutique Nimb Hotel is a sleek 60-seater serving up seasonal artisanal drinks and small bites. For a classic cocktail fix, hit up Ruby, rated one of the World’s 50 Best Bars by Drinks International. With plush Chesterfields and soaring ceilings in an 18th-century townhome, the staff serves up drinks tailored to the seasons. Order the Beet Revolution, a take on the El Presidente with rum, vermouth and a house-made beetroot syrup, served up in an absinthe-rinsed glass. Or you can sample the Frederiksdal Cobbler, mixed with kirsebærvin (cherry wine), orange and lemon zests and finished with maraschino liqueur. At Mikkeller, so-called “gypsy brewer” Mikkel Borg Bjergsø pours his special brand of alchemy from 20 taps when he’s not traveling the world experimenting with sud styles. Be sure to try the Mikkeller Orange Yuzu Glad I Said Porter, a dark brew made with yuzu and redolent of orange and deep coffee notes.  

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