Best restaurants in Copenhagen

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[{"address":"Noma","location":{"longitudeDelta":0.14321712068773834,"latitudeDelta":0.09219986310369421,"latitude":55.68282732326466,"longitude":12.61048080000001},"media":[{"type":"text","content":"# Noma"},{"metadata":{"width":564,"height":902},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Ffcec394741f2d072beae7ca92c594b56.jpg?alt=media&token=a762b77d-131d-447c-b3cf-989004bee2bd"},{"metadata":{"width":564,"height":752},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Fb847454ff0835e38574c82980d108ec6.jpg?alt=media&token=562c9a32-cd6f-4e7d-a57e-4eb0630ad2d3"},{"metadata":{"width":768,"height":960},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2F186108639_1740544272783154_4537623686948602077_n.jpg?alt=media&token=747aeff2-2ae5-4d8e-a003-7ecec247df13"},{"type":"link","content":"https://noma.dk/"},{"type":"text","content":"René Redzepi’s celebrated restaurant will forever be synonymous with Copenhagen’s culinary revolution – and years after its radical relaunch in a former ammunition depot near Christiania, the city’s infamous commune, it remains the hottest ticket in town. The dishes are as dazzling as ever, with Redzepi’s team rebooting the menu three times a year to showcase the season’s finest ingredients: game in autumn, seafood in winter and spring, and vegetables in summer. Book many months ahead via the website.\n\nPrice: Blowout"}]},{"address":"Alouette","location":{"longitudeDelta":0.14321712068773834,"latitudeDelta":0.09219986310369421,"latitude":55.66260957324705,"longitude":12.575997550000011},"media":[{"type":"text","content":"# Alouette"},{"type":"link","content":"https://www.restaurantalouette.dk/"},{"metadata":{"width":1000,"height":769},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Flarge_1110087s.jpg?alt=media&token=f4da7243-9b7a-409a-920b-009f339a9a55"},{"metadata":{"width":450,"height":450},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Frestaurant-alouette.jpg?alt=media&token=61ba271f-55c2-42bb-a136-c100dab811c7"},{"type":"text","content":"This low-key fine-diner won a Michelin star in its first year – and it’s easy to see why. American chefs Nick Curtin and Andrew Valenzuela create seasonal dishes with global influences, like mackerel with fermented cucumber beurre blanc or charred pumpkin with caviar and mulberries. Located in an old factory in the post-industrial neighbourhood of Islands Brygge, Alouette is accessed via a graffiti-covered service elevator – a striking contrast to the restaurant’s glamorous décor and intimate vibe. Book ahead.\n\nPrice: High-end"}]},{"address":"Selma","location":{"longitudeDelta":0.14321712068773834,"latitudeDelta":0.09219986310369421,"latitude":55.68473172326633,"longitude":12.569855699999986},"media":[{"type":"text","content":"# Selma"},{"type":"link","content":"https://selmacopenhagen.dk/"},{"metadata":{"width":987,"height":555},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2F254619_Selma_Daniel_Rasmussen.webp?alt=media&token=ef1c8b18-83a1-4bb0-83cd-a188e7aadf79"},{"metadata":{"width":320,"height":450},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Fsweet-times.jpg?alt=media&token=d5f6189d-8fb2-465b-bb36-db4e5c5df613"},{"type":"text","content":"The Michelin guide made culinary history when it awarded Selma a Bib Gourmand (for ‘exceptionally good food at moderate prices’). It was the first smørrebrød joint to receive the accolade – and the man responsible for taking the traditional Danish lunch to the next level was a Swedish chef. Nationalist feathers were ruffled, but open sandwich fans cheered: Selma puts a contemporary twist on the classic, using creative toppings such as elderflower herring with crème fraîche and buckwheat.\n\nPrice: Mid-range"}]},{"address":"Juno the bakery","location":{"longitudeDelta":0.14321712068773834,"latitudeDelta":0.09219986310369421,"latitude":55.706231323285095,"longitude":12.581680699999973},"media":[{"type":"text","content":"# Juno the bakery"},{"metadata":{"width":550,"height":413},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Fjuno-the-bakery.jpg?alt=media&token=c5e44ff8-f9f6-49b1-8ce8-f780e4333439"},{"metadata":{"width":460,"height":460},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2F9353-juno-the-bakery.jpg?alt=media&token=42bf9644-315a-4145-bada-cc418d35efdd"},{"type":"text","content":"You know you’ve arrived at this bakery in upmarket Østerbro when you spot the queue winding out the door. That is if you haven’t already caught the heavenly scent of Juno’s cardamom buns. Made by Swedish baker and Noma alumnus Emil Glaser, they’re well worth the wait, as are Juno’s other outstanding pastries and bread rolls. Seating’s extremely limited – and Juno only serves filter coffee – but it is well worth the wait.\n\nPrice: Average"}]},{"address":"Amass Restaurant","location":{"longitudeDelta":0.14321712068773834,"latitudeDelta":0.09219986310369421,"latitude":55.69044332327132,"longitude":12.611276050000022},"media":[{"type":"text","content":"# Amass Restaurant"},{"type":"link","content":"https://amassrestaurant.com/"},{"metadata":{"width":550,"height":412},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2Finterior.jpg?alt=media&token=c0bc9688-5bd4-4cc8-b047-50196923fe04"},{"type":"text","content":"Sustainability’s the watchword at former Noma head chef Matt Orlando’s graffiti-walled fine diner. The menu champions seasonal ingredients sourced locally – berries, herbs, and greens come straight from Amass’s delightful kitchen garden – while the kitchen’s unrelenting zero-waste ethos helps it concoct clever dishes like chewy beetroots with walnut pulp custard and salted blackberries. Perched on the post-industrial peninsula of Refshaleøen, Amass is best reached by harbour ferry. Book ahead.\n\nPrice: High-end"},{"metadata":{"width":768,"height":960},"type":"img","version":1,"content":"https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2FgGk6JRhggKFhCONMan3h%2F218028296_1787086331462281_7824598682235138550_n.jpg?alt=media&token=53369fd5-0f09-45ee-a38e-ddc75ee68b68"}]}]