Scandinavia

This restaurant boasts two Michelin stars, and is one of the city’s most sought- after tables. Run by chefs Björn Frantzén and Daniel Lindeberg, the intimate white dining room has sleek furniture and modern art on the walls. Seasonal produce stars on tasting menus that include dishes such as truffled pumpkin soup; scallops with smoked cauliflower; poached cod with tomato marmalade, olive tapenade and white beans; veal cooked sous-vide (in a sealed pouch) for three days and served with truffle jus and onion cream; and sublime desserts like citrus panna cotta on poppy seed pound cake with espresso ice cream.

With a striking modern dining room of white walls, charcoal banquettes and a dark plank floor overlooking the leafy Faelledparken (“Common Gardens”), Geranium offers intriguing New Scandinavian cuisine (a cooking style that attempts to use only ingredients native to the region). The creative menu by chefs Rasmus Kofoed and Søren Ledet changes with the seasons, but runs to dishes such as monkfish with mussel jelly, mussel juice, and herbs and flowers from a local beach; venison with smoked bacon, beets, mushrooms and wild herbs; and elderberry jelly for dessert. As a further expression of their commitment to healthful gastronomy, an organic vegetarian menu is also offered.

This seafood restaurant in the unlikely venue of an old slaughterhouse pulls a fashionable crowd with an outstanding menu of dishes by chef-owner Anders Selmer, who previously cooked at the city’s famous Noma restaurant. Relaxed and casual, it’s an ideal place to sample appealing dishes such as pollack ceviche with finely sliced radishes, or cod steak with a beurre blanc. An excellent selection of oysters and other fresh shellfish is also available.

Located in a pretty 18th-century pavilion in the Royal Danish Horticultural Society’s Gardens, this fashionable restaurant has a whimsical modern décor and serves excellent contemporary Danish cooking. At lunch, the menu highlights the best Scandinavian shellfish, while at dinner, an offbeat and inventive prix-fixe menu is presented. This runs to dishes such as monkfish foie gras, smoked scallops with onion and coconut, and venison prepared two ways. The food is fascinating, but best suited to the gastronomically adventurous.