Nimb Hotel (Copenhagen): Canoodle by candlelight over fried reindeer moss and mushrooms in a Michelin-starred temple to Nordic cuisine. Cap the day in your suite's fireside tub-for-two at the Scandi-chic Nimb Hotel.
And with Baest, Sicilian-Norwegian maestro Christian Puglisi (of Relæ and Manfreds and formerly of Noma) has given the city a much-needed jolt of Italian. Perfectly charred pizzas emerge from the Neapolitan oven, mozzarella is made from biodynamic milk in the upstairs dairy, and spicy house-cured salumi, like ’nduja and coppiette, are the Danish Hindsholm pig’s proudest moment.
Meanwhile, Uformel deliciously proves that you can be Nordic and cosmopolitan with a striking black-and-gold room and creative small plates, including turbot ceviche with the fruity, acidic kick of green strawberries.
The high-minded Studio at the Standard, restaurateur Claus Meyer’s waterside complex, got its first Michelin star just months after opening. In the open-kitchen dining room, you'll find Torsten Vildgaard, Noma’s longtime test-kitchen director, arranging a single perfect scallop (that’s been marinated in white-currant juice) on juniper branches or dolloping crème anglaise onto carrot-and-sea-buckthorn sorbet
At the airy, Modernist Øl & Brød, from the cult Mikeller microbrewery, the chef spins the idea of smørrebrød—the iconic open-faced sandwich—into degustation menus that might feature buttery beef tartare dusted with black-currant powder or a mélange of confited and pickled wild mushrooms under a runny smoked egg yolk.
Relae: Pickled mackerel with cauliflower and puréed lemon peel - Think pickled mackerel, cauliflower and lemon purée or sous-vide chicken with heart, bottarga and sweetcorn. The elegant simplicity of the food is matched by relaxed but efficient service under the watchful eye of Rossen, while the wine list has a strong French accent with natural and orange wines a feature. - Smoked beet and elderflower