Eat: \r\nThe Danish embrace hyggelig, an ethos that stresses breezy conversation and the celebration of the good life. Seek it out at Ida Davidsen\u00a0and its 175 different iterations of sm\u00f8rrebr\u00f8d, 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\u2019t land a hard-to-get reservation at Noma, recipient of two Michelin stars? Check out Alberto K, perched atop the Radisson\u00a0Blu Royal Hotel. Utilizing only seasonal Danish ingredients, head chef Jeppe Foldager crafts seven-course meals based\u00a0on his whims. A recent menu included veal sweetbreadswith celeriac, thyme and morels, paired with Domaine de Montille\u2019s 2005 Les Brouillards Premier Cru Volnay.\r\n\r\nDrink:\r\nLocated at the famed Tivoli Park in Copenhagen\u2019s City Center, Nimb Bar\u00a0at 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\u2019s 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 kirseb\u00e6rvin (cherry wine), orange and lemon zests and finished with maraschino liqueur. At Mikkeller, so-called \u201cgypsy brewer\u201d Mikkel Borg Bjergs\u00f8 pours his special brand of alchemy from 20 taps when he\u2019s 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.