Indre By Restaurants
Admiralgade 26, Indre By
Best described as Nordic-Japanese fusion, Admiralgade breaks Copenhagen's carb-loading breakfast tradition with a full Japanese spread (pickled fish, rice, miso soup). Open all day, the kitchen formally closes at 10 pm, but in the laid-back spirit of the city, the cooks rustle up sensational late-night snacks for the barflies. Aside from the food, the decor is another reason to make a reservation. The building dates as far back as 1796 but the interior is all washed stone walls, mismatched chairs, and bleached wood. Owned by the same people as the always full Ved Standen 10 wine bar, the wine list does not disappoint with a stellar selection available by the glass.
Nyhavn 2, Indre By
Chef Frederik Bille Brahe's (of Atelier September fame) latest food and wine venture has one of the most beautiful settings in Copenhagen—the modern art-filled Charlottenborg gallery. The restaurant space employs Mondrian-esque color blocking with navy velvet seats, white walls, and a red bar. No matter where you sit you'll catch glimpses of the marble busts and modern artworks housed in the adjacent gallery. An added bonus in the warmer months is the picturesque courtyard, ideal for a pre-dinner drink.
Skt. Peders Stræde 24A, Indre By
Bror is Danish for brother; while not blood related, the restaurant was started by two friends and former Noma alums wanting to put their own spin on New Nordic cuisine. The concept at Bror may be simple (tasting menus with wine pairings), but the food is challenging and comforting all at the same time, featuring under-utilized parts of the animal (bull testicles, monkfish liver) cooked to perfection and elevated to fine-dining status. Small plates are served in advance of the tasting menu courses and can be anything from cod cheeks to mackerel heads. The wine list features only natural and organic wines reflecting the back-to-basics attitude that characterizes the food. Bror's founders wanted to show guests that the less desirable parts of the animal are no less delicious and for those of us concerned with sustainability, using the whole animal is paramount. If you're an adventurous eater, dinner at Bror is a no-brainer, but for the more squeamish among us there are plenty of vegetarian options and food intolerances are happily accommodated.
Fedtegreven Bistro Bodega
Store Regnegade 26, Indre By
Interiors are a big part of the appeal at Fedtegreven—the masterminds behind the cool (and perfectly, oh-so-subtly '70s) green hanging lights, modern candle holders, and copper bar are Frama Studio, a Copenhagen-based design team. Despite the elegant space, the vibe is very relaxed, with a menu that leans on easy classics like a great steak, a delicately fried chicken sandwich, and a solid wine list.
Rømersgade 18, Indre By
Hallernes Smørrebrød's glass display cases at their stand in Torvehallerne Market are full of the artfully presented open-faced sandwiches that are this café's namesake. Small rye bread slices are topped with every Nordic ingredient imaginable—classic herring, liver paté, salmon... There are about three bites to each slice so order a few to-go, pick up a coffee from the nearby Coffee Collective, and spend an hour exploring this world-famous food market.
Nørre Farimagsgade 41, Indre By
Höst has the most atmospherically beautiful dining room in Copenhagen (the critics agree, it's won several design awards). The look is renovated barn-meets-greenhouse, with white painted brick walls, rustic, raw-wood tables, and plenty of greenery in big terracotta pots. Sheepskin throws are slung haphazardly over the backs of some of the chairs and antique wood cooking tools line the walls. The set menu is three courses, but the kitchen sends out other surprise plates to try, making it more like six courses. While Höst's dishes are among the best you'll eat in this food-obsessed city, the birch bark ice-cream is next level.
Palægade 8, Indre By
This is the ultimate destination to try the open-faced sandwiches, or smørrebrød, you'll notice on menus around town. Generally consisting of toasted and buttered rye bread, and topped with meat or fish and garnishes, the smørrebrød is a great vehicle for trying the smoked and pickled fish Denmark is famous for. Palægade serves over forty varieties of toppings at lunchtime, to be washed down by one of the beers or traditional aquavits (herb and spice infused liquor) they have on tap.
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