Michael's

ESSE – meaning ‘to be’ or ‘to exist’ – sits within an 1895 warehouse and comes from locally known Californian chef Matt Orlando. The hangar-like space takes in terrazzo flooring, graffitied walls and an open kitchen, while moody lighting, a US rap soundtrack and jars of fermenting produce complete the picture. Seasonal dishes showcase produce sourced from farms that follow organic, regenerative practices, and utilise as many parts as possible of every ingredient. Highlights include the fermented potato bread and the likes of Norwegian scallop with lactic pumpkin seed butter, hazelnut and Japan

Located in the former industrial harbour district, this 16-seater spot is run by two energetic young chefs, and its youthful, upbeat vibe is a perfect fit for the area. The best seats are naturally at the counter, where you can observe the dishes being delicately prepared, but it also adds to the experience as the chefs chat away to their guests. The omakase menu of nearly 20 courses is centred around Japanese-French fusion cuisine, so you’ll find unique dishes such as poached and grilled Danish langoustine with a delicious bisque sauce or Portuguese bluefin tuna with Breton oyster, watercress

The historical gem that is Nordhavn’s old Customs House was painstakingly deconstructed in 2019, with each limestone block numbered, before 2024 saw it lovingly reassembled again in its same 1916 design. Now home to 15-seater Sushi Anaba, it combines Danish tradition with a Japanese aesthetic, the centrepiece of which is a beautiful Douglas Fir counter. Run by a Dane who trained as a sushi apprentice in Tokyo, the Edomae-style nigiri and otsumami demonstrate incredible attention to detail, from the three-vinegar-seasoned rice from Niigata served at body temperature to the sumiyaki (flan) cooke

An extensive renovation has given a pristine shine to this over 100-year-old restaurant inside a red-brick villa. Guests are welcomed all together by the chef and his team with signature drinks at the circular, marble-topped bar, before being seated in front of a gleaming open kitchen, where the chefs craft boldly flavoured dishes from superb produce – maybe Jutland beef tenderloin glazed in cognac, truffle and green Madagascan peppercorns. There’s a sense of classic luxury throughout, typified by the collection of prestige champagnes housed inside an impressive wine cellar.

This elegant restaurant provides a hugely engaging experience from start to finish, with its technically accomplished and completely original cooking. The heritage of Korean-born chef-owner Kristian Baumann influences the flavours and techniques across the multi-course tasting menu, where refined, creative dishes are built around superb ingredients; you might find the likes of kkwabaegi with sesame butter and ginseng infused honey, a modern take on a traditional Korean twisted doughnut, but using a feather-light brioche. Service is professional yet relaxed, and the whole event is perfectly cho

Close to the imposing UN campus, you’ll find a new red-brick development and, within it, this contemporary bistro with concrete walls, exposed ducting and an industrial feel. The cooking has a direct, no-frills approach, with generously proportioned dishes paying great attention to seasoning and cooking times. You might find onion bread with Iberico ham; kalix roe with sour cream, herbs and potato bread; or an indulgent take on a kro dessert – almond cake with salted caramel and vanilla ice cream. Glass-fronted coolers line the room, giving a clue as to the range offered on the top-notch wine

Not far from Nordhavn lies this vegan bistro that comes with simple décor and a lively atmosphere. Environmental awareness is a big theme, with a focus on local and seasonal produce, some of it foraged locally or sourced from their own mushroom farm. The good value tasting menu shows off a great range of techniques, with the well-balanced dishes ranging from roasted cauliflower glazed with sticky hoisin sauce to their signature fried blue oyster mushrooms with tamarind ketchup. The serving team are both charming and knowledgeable, and the homemade sparkling kombucha comes highly recommended.