As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

T+L's Guide to Copenhagen Restaurants

Travel + Leisure · Guide to København · created about 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

  • Guidebadge90px-white

    Follow this guide to find these dishes wherever you go. Upload your own photos to show off the things you've tried.

    Spot All items to earn this badge.
  • 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.