T+L's Guide to Copenhagen Restaurants

Travel + Leisure · Guide to København · created almost 6 years ago

In the beginning there was Noma, the Copenhagen restaurant that sparked a chain reaction of culinary creativity around the globe. Now, the next generation of upstarts is earning the Danish capital its place at the epicenter of the food world. So, what are you waiting for? By Adam Sachs. Adapted from "The Best Little Eating Town in Europe," Travel + Leisure, April 2012. http://tandl.me/yWr

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  • Smoked Eel at Geist

    Bo Bech's food walks the line between sumptuous and brutalist, usually to good effect. The smoked eel with translucently thin shavings of cauliflower is warming and direct.

  • Chicken at Radio in 1632 København V, Hovedstaden

    Radio has a two-acre patch of organically farmed land outside the city that supplies most of its vegetables. The chicken is meltingly tender and paired with roasted beets, slices of pickled pear, and beet leaves.

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    Sheeps Milk Yogurt, Radishes, Nasturtiums at Relæ in København, dk

    An orb of piquant yogurt envelops bites of turnip that are mellowed by cooking but still retain a welcome crunch. Layered on top, stems up, is a covering of green nasturtium leaves that deliver a bright, surprising, peppery spice.

  • Hen of the Woods Mushrooms at Noma in København K, Hovedstaden

    Foraged from a cold Danish forest floor, these mushrooms are aged like a steak, pan-roasted, and presented whole tableside like the finest Dover sole. They sit on an inky purée of Gotland truffles and rich mushroom broth, adorned with a garland of shaved truffles and crunchy blades of wild sorrel.