Four Copenhagen chefs and the Guardian's head of food have shared their insider knowledge of the Danish capital's food scene, revealing top spots for bakeries, coffee, breakfast, cheap eats, splurge meals, cocktails, and shopping.
Bakeries
Pastry chef Marie Frank recommends Københavns Bageri for its upgraded Danish classics. The cardamom buns are second to none, but the 'potato cake' – a choux bun filled with vanilla custard and topped with a cocoa-dusted marzipan disc – might be her favourite. Chef Trine Hahnemann suggests Tír Bakery for bread, where lines form daily as they sell out, and Bageriet B for croissants with filter coffee.
Chef Kristian Baumann praises Juno the Bakery, founded by pastry chef Emil Glaser, for its technique and consistency. Their cardamom buns are buttery and fragrant, and the sourdough and croissants are flawless. He typically orders a cardamom bun, a pistachio croissant if available, and a sourdough roll with comté. Chef Rosio Sanchez favours Albatross & Venner in Torvehallerne for warm pastries and fresh baguettes, which are rare in the city.
Coffee
Marie Frank recommends Det Vide Hus, a hidden gem in central Copenhagen known for seasonal pastries and ice-cream bars made in-house. Trine Hahnemann prefers traditional beans at Original Coffee or Enghave Kaffe for Danish hygge. Kristian Baumann goes to Prolog Coffee Bar in the Meatpacking District for excellent coffee and relaxed atmosphere. Rosio Sanchez loves April Coffee for a pour-over moment.
Breakfast
Marie Frank suggests Apotek 57, located inside the Frama store, for seasonal vegetable dishes like porridge with apple, thyme and Piedmont hazelnuts. Trine Hahnemann cycles to Nordhavn for a BMO, coffee and pastry at Andersen & Maillard, then enjoys breakfast by the harbour. Kristian Baumann likes Atelier September for its breakfast selection and cultural energy. Rosio Sanchez recommends Amator for omelettes with chilli and a lemon tart.
Cheap Eats
Marie Frank loves Diamond Slice pizza with wine, especially the Canadiana with fermented pineapple, ham and pickled jalapeños. Trine Hahnemann enjoys Brøg Litteraturbar for books and a good lunch tart or soup. Kristian Baumann recommends Slurp for ramen, such as the house pork bone broth with chashu and soft-boiled egg. Rosio Sanchez praises Poulette for its spicy fried chicken sandwich, consistent and affordable, paired with wine from next-door Pompette.
Splurge Meals
Marie Frank chooses Krogs Fiskerestaurant for classic French techniques with local seafood, especially dishes with beurre blanc and four types of roe. Trine Hahnemann suggests VIE in Nordhavn, a modern inn using produce from the chef's daughter's regenerative farm, noting cabbage with langostino and potato bread with löjrom. Kristian Baumann recommends Geranium, a three-Michelin-star restaurant on the eighth floor of Parken Stadium, for its plant-forward tasting menu and extraordinary attention to detail. Rosio Sanchez picks Akmē for a creative, trust-based menu and warm hospitality.
The Meatpacking District
Kødbyens Fiskebar serves exquisite seafood dishes like brill with rhubarb and samphire, and prawns in buttermilk sauce. Superbon offers affordable Asian fare in a 1970s-themed setting with arcade games. After dinner, Ismagieret provides ice-cream with changing flavours like amarena cherry or marzipan with pistachio ganache. Hart Bageri and Prolog Coffee also operate in the area.
Cocktails
Marie Frank recommends Balderdash for its cosy atmosphere and Blonde Ambition cocktail. Trine Hahnemann enjoys K-bar for classic negronis and Ancestrale for organic wine with cheese and hazelnuts.
Shopping
Marie Frank visits Tadaima for curated Japanese/Scandinavian kitchenware and glass pieces by Nina Nørgaard. Trine Hahnemann prefers Kunst og Køkkentøj for cookbooks, baking tins, and knives. Rosio Sanchez likes Frama for homeware, soaps, and scents.
