Refshalevej 141a, Christianshavn
This waterside café and restaurant is housed in what was once a waiting room for passengers boarding the ferry. With only two tables inside, the dining experience is an intimate one using mostly Nordic ingredients with some Italian influence. La Banchina often serves only one dish, which guests usually eat outside, cross-legged on the jetty with a glass of natural wine and some crusty bread.
Strandgade 108, Christianshavn
This was intended to be a more casual sister to Rene Redzepi's Noma (re-opening in December), but Restaurant 108 has taken on a life of its own. Run by head chef Kristian Baumann, the food philosophy is deeply rooted in the Danish cultural experience. Berries, mushrooms, and other vegetables are picked at their most fresh and preserved for use throughout the year. Aside from the à la carte menu, there are larger dishes intended for sharing at the table, called livretter—essentially meaning favorite dishes—the idea is to build community and conversation through experiencing food together. Livretter options could be anything from pork belly with salted apples and preserved redcurrants to brown beech mushrooms, grilled greens, and smoked egg sauce. The setting for this rich, comforting food is pretty industrial (stone columns and exposed beams) softened by the warm wooden tables and hints of greenery. Despite Restaurant 108's impressive pedigree, it's a casual experience with an '80s soundtrack. Walk-ins welcome.
Strandgade 93, Christianshavn
This just-opened restaurant—occupying the former Noma space right on the waterfront—is the brainchild of chef Thorsten Schmidt in collaboration with Rene Redzepi. Drawing its name from the Irish word for crops, which—thanks to the Viking invasions of 795 A.D.—is the same as Old Norse for barley, Barr serves the cold climate foods traditional to the North Sea (an area including the British Isles, Scandinavia, and Benelux). The menu is pure comfort food, re-imagined with a fine-dining slant—dishes like cabbage and nutmeg meatballs, schnitzel, and glazed cod with smoked bacon. The beautifully neutral space is more casual than its predecessor with simple tables and chairs, washed stone walls, and an old, wood-beamed ceiling. Even the bar is carved from large pieces of untreated and polished wood, with the copper beer taps forming the wall behind. The front-of-house does their best to accommodate walk-ins, and an added bonus is that Restaurant Barr is open for lunch Friday and Saturday. Keep in mind though, that this spot is best for adventurous eaters (ants are on the menu).
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