Restaurant Silo

A former grain tower above the Nordhavn docks

High above the new canals and quaysides of Nordhavn, Restaurant Silo occupies the crown of a repurposed grain silo that has become one of Copenhagen’s most distinctive modern landmarks. The building’s raw industrial core has been wrapped in sharp contemporary architecture, and at the very top a glass‑walled restaurant and bar circle the structure like a lantern. From inside, the city drops away beneath you: rows of townhouses and cranes, the Øresund strait, and on clear days the Swedish coast forming a distant line on the horizon. The sense of height is constant but never vertiginous. Interiors soften the concrete origins of the silo with warm wood, clever lighting and plush seating. By day, the room is flooded with Nordic light; after dusk, reflections of the city’s glow flicker across tabletops and glass, turning the restaurant into a floating lounge above the harbor.

Contemporary Nordic cooking with a global accent

Silo’s kitchen leans into the region’s seasonal rhythm while freely borrowing ideas from further afield. Evening visits often revolve around a composed menu built from a handful of focused courses: perhaps cured scallop with leek terrine and citrusy blanquette sauce, followed by slow‑cooked beets enriched with smoked marrow, then glazed beef fillet or pan‑fried cod finished with silky, carefully reduced sauces. Plates are polished rather than experimental, with an emphasis on deep flavor, precise textures and generous sauces rather than rigid dogma. Alongside set menus there is an à la carte selection and smaller snacks at the bar. Salted nuts, marinated olives, croquettes and tartares make easy companions to a pre‑dinner drink, while cheese and rich chocolate desserts provide a leisurely finish that pairs well with the lingering twilight views over the harbor.

Smørrebrød lunches in the sky

Visit at midday and the mood shifts into a bright Danish lunch restaurant, where open‑faced sandwiches take center stage. Here, classic smørrebrød toppings are rethought without losing their roots: marinated or curry herring with sharp pickles and herbs, hand‑peeled shrimps with egg and dill, roast beef with remoulade and crispy onions, or warm pâté with bacon and mushrooms. Seasonal feasts such as Christmas lunches bring herring, duck, pork and almond rice pudding together in multi‑course spreads that feel both festive and deeply traditional. The combination of familiar flavors and refined presentation reflects the wider spirit of the place: everyday Danish dishes elevated with better ingredients, careful seasoning and a generous eye for detail, all enjoyed with the capital’s rooftops and cranes as an unlikely backdrop.

Cocktail bar 17 floors up

Sharing the level with the restaurant, the bar is a destination in its own right. Here, bartenders mix a concise list of signature drinks, often highlighting Danish or Bornholm spirits in playful combinations, alongside a solid roster of classic cocktails, wines by the glass and local draft beers. Bar tables near the windows are ideal for lingering over a gin and tonic while cargo ships slide silently in and out of the harbor below. The atmosphere strikes a balance between sleek and relaxed: smart enough for an occasion, but informal enough to drop in for a single drink or a light bite. On long summer evenings, the slow turn of the light across the water may be the standout memory as much as anything in your glass.

Dining with a citywide panorama

What ultimately defines Restaurant Silo is the constant dialogue between plate and panorama. Whether you are here for a short lunch, a drawn‑out dinner or just a sunset cocktail, your experience is framed by uninterrupted 270‑degree views. Stormy winter skies, golden summer sunsets and the glow of the city at night each transform the mood without the room itself changing. For many visitors, that combination of height, harbor scenery and composed cooking creates a sense of occasion that feels distinctly Copenhagen: maritime yet urbane, design‑driven yet comfortable, rooted in local flavors but open to the wider world spreading out just beyond the glass.