Copenhagen's Culinary Revolution: 7 Must-Try New Restaurants of 2025

Copenhagen's dining scene is experiencing a culinary renaissance, with innovative chefs pushing boundaries and redefining Nordic cuisine. From Michelin-starred marvels to community-driven eateries, these seven new restaurants are essential stops for any food lover exploring the city in 2025.

Nordic Innovation Meets the Harbor: Restaurant Udtryk

Nestled along Copenhagen's vibrant harbor in a transformed warehouse, Restaurant Udtryk is making waves with its innovative approach to New Nordic cuisine. Designed by the acclaimed Studio David Thulstrup, the restaurant's interior blends seamlessly with its waterfront surroundings, creating an immersive dining experience. Just 41 days after opening, Udtryk earned a Michelin star, a testament to its exceptional culinary vision. Chef Edward Lee, formerly of Gajin and Jordnær, helms the kitchen, crafting dishes that showcase local, seasonal ingredients with a focus on reviving forgotten Danish culinary traditions.

The menu at Udtryk is a celebration of the region's bounty, with a particular emphasis on sustainable practices. One signature dish exemplifies their philosophy: pan-seared Skrei cod served with foraged sea buckthorn and a delicate dill emulsion. This dish highlights the chef's commitment to using only the freshest, most flavorful ingredients while minimizing environmental impact. The restaurant has gained recognition for its focus on sustainability, and the chef aims to create a dining experience that is both delicious and responsible. Diners can expect a carefully curated tasting menu that evolves with the seasons, showcasing the best of what Denmark has to offer.

Local Tip: Reservations are essential and should be booked well in advance due to the restaurant's popularity and limited seating. The price range is expensive, reflecting the quality of ingredients and the artistry of the cuisine. Consider arriving early to enjoy a pre-dinner drink at the bar, where you can savor handcrafted cocktails inspired by Nordic flavors.

A Taste of Japan in Nordhavn: Sushi Anaba

In the heart of Nordhavn, Sushi Anaba offers a unique and authentic Japanese dining experience. Chef Mads Battefeld, the only European to ever work in a sushi restaurant in Tokyo's upmarket Ginza district, brings his expertise and passion to this intimate establishment. With a minimalist design and seating for only eight guests, Sushi Anaba provides an exclusive omakase experience that focuses on the precision and artistry of sushi preparation. The restaurant earned a Michelin star shortly after opening in mid-February 2025, a testament to its commitment to quality and tradition.

Battefeld's training in Japan is evident in every aspect of the dining experience, from the sourcing of sustainable fish to the meticulous preparation of the rice. Sushi Anaba uses traditional Japanese knives and techniques to create Edomae-style sushi, highlighting the natural flavors of the ingredients. The restaurant's commitment to sustainability extends to its sourcing practices, ensuring that all fish and shellfish are caught responsibly. The omakase menu features a variety of seasonal delicacies, each carefully selected and prepared to showcase the chef's skill and creativity.

Local Tip: Reservations are essential and can be difficult to secure due to the restaurant's limited seating. The price range is high, reflecting the quality of the ingredients and the exclusivity of the experience. Be prepared for a multi-course tasting menu that can last several hours, and come with an open mind to fully appreciate the chef's artistry.

Elevated Classics at Hotel Park Lane: Parsley Salon

Located in the exclusive 5-star Hotel Park Lane in Hellerup, Parsley Salon offers a refined dining experience that celebrates sustainability and local ingredients. Chef Allan Shultz, known for his experience at the 1990s hotspot KONRAD and the iconic Café Victor, helms the kitchen, crafting dishes that showcase his creativity and expertise. The restaurant's setting in the hotel's beautiful, vaulted basement rooms creates an intimate and elegant atmosphere. Parsley Salon earned its first Michelin star shortly after opening, a testament to its commitment to quality and innovation.

Shultz's commitment to sustainability is evident in every aspect of the restaurant, from the use of local ingredients to the sourcing of non-endangered seafood. The menu features seasonal produce from North Zealand, with a focus on foraging expeditions for unique ingredients. One signature dish exemplifies the chef's creativity: North Sea cod served with blue mussels, potato, and a parsley emulsion. The restaurant's dedication to sustainability extends to its wine list, which features organic and biodynamic wines from around the world.

Local Tip: Reservations are essential and can be made through the hotel's website or by phone. The price range is very expensive, reflecting the exclusivity of the location and the quality of the cuisine. Consider exploring the hotel's beautiful grounds before or after your meal to fully appreciate the elegance of the setting.

A Plant-Based Revolution: Restaurant Virketrang

In the heart of Tingbjerg, Restaurant Virketrang is a unique community restaurant that is transforming the local food scene. This innovative eatery involves local residents in cooking and serving healthy meals, creating a sense of community and social inclusion. The restaurant operates as a workshop, where residents learn from a professional chef and create dishes together, fostering a sense of ownership and pride. Restaurant Virketrang has adapted during lockdown, offering meal boxes and online cooking videos to continue serving the community.

Virketrang's mission extends beyond providing delicious food; it aims to empower local residents and promote sustainability. The restaurant collaborates with local organizations like Svanholm Farm and Lidl to source ingredients and minimize waste. The menu features plant-based dishes that are both healthy and flavorful, showcasing the versatility of vegetables and grains. The restaurant's commitment to social inclusion is evident in its welcoming atmosphere and its focus on creating opportunities for local residents.

Local Tip: Restaurant Virketrang offers a unique dining experience that goes beyond the food. Consider volunteering at the restaurant to learn about their community-driven approach or attending one of their cooking workshops to learn new skills. The restaurant's prices are affordable, making it accessible to everyone in the community.

Mediterranean Flavors with a Nordic Twist: VIE

Located in Nordhavn, VIE is a 'city inn' that marks Chef Mikkel Maarbjerg's return to the culinary scene. With a Mediterranean-inspired menu that emphasizes classic craftsmanship and handpicked ingredients, VIE offers a unique dining experience that blends the best of both worlds. The restaurant's stylish, high-ceilinged space creates a welcoming atmosphere, while the extensive wine list provides the perfect accompaniment to the cuisine. VIE was recognized by the Michelin Guide with a Bib Gourmand, which recognizes high-quality food at reasonable prices.

Maarbjerg's personal touch is evident in every aspect of the restaurant, from the carefully selected wines to the thoughtfully crafted menu. The restaurant works with local suppliers to source the freshest ingredients, and the chef's passion for classic techniques shines through in every dish. The menu features a variety of Mediterranean-inspired dishes with a Nordic twist, such as grilled octopus with fennel and blood orange, and roasted lamb with rosemary and garlic. The restaurant's commitment to sustainability is evident in its focus on seasonal produce and responsible sourcing practices.

Local Tip: Reservations are recommended, especially on weekends. The price range is moderate to high, reflecting the quality of the ingredients and the artistry of the cuisine. Consider trying one of the chef's recommended wine pairings to enhance your dining experience.

Sustainable Seafood Sensations: Restaurant Texture

Restaurant Texture is making waves with its sustainable approach to seafood. This elegant eatery is committed to using only sustainably caught fish and shellfish from Danish and Nordic waters, ensuring that diners can enjoy the freshest seafood while minimizing their environmental impact. The restaurant's chef employs innovative techniques to showcase the natural flavors of the seafood, creating dishes that are both delicious and responsible. Restaurant Texture earned a Michelin star, a testament to its commitment to quality and sustainability.

Texture's collaboration with local fishermen is a key component of its sustainability efforts, ensuring the freshness and traceability of the seafood. The menu features a variety of innovative seafood dishes, such as pan-seared halibut with foraged sea herbs and a lemon butter sauce, and grilled langoustines with smoked paprika and a saffron aioli. The restaurant's commitment to sustainability extends to its wine list, which features organic and biodynamic wines from around the world.

Local Tip: Reservations are essential and can be made through the restaurant's website or by phone. The price range is high, reflecting the quality of the seafood and the artistry of the cuisine. Consider trying the chef's tasting menu to experience the full range of flavors and textures that Restaurant Texture has to offer.

Korean Cuisine Reimagined: Restaurant Koan

Restaurant Koan offers an innovative approach to Korean cuisine with Nordic influences. Chef Kristian Baumann, who was born in Korea and raised in Denmark, brings his unique perspective to this elegant eatery, creating dishes that blend the best of both worlds. The restaurant's creative use of local, seasonal ingredients and traditional Korean fermentation techniques results in a truly unique dining experience. Koan earned two Michelin stars, a testament to its exceptional culinary vision.

Baumann's journey to uncover his Korean heritage is reflected in every aspect of the restaurant, from the flavors to the presentation. One signature dish exemplifies the fusion of Korean and Nordic flavors: kimchi-braised pork belly served with pickled vegetables and a barley risotto. The restaurant's commitment to sustainability is evident in its focus on local, seasonal ingredients and its use of traditional fermentation techniques to preserve and enhance flavors.

Local Tip: Reservations are essential and can be difficult to secure due to the restaurant's popularity and limited seating. The price range is very high, reflecting the exclusivity of the experience and the artistry of the cuisine. Be prepared for a multi-course tasting menu that can last several hours, and come with an open mind to fully appreciate the chef's innovative approach to Korean cuisine.