4 Star Holiday Home in Humlebaek

Chef-Owner Eric Kragh Vildgaard is the driving force behind this remarkable dining experience, demonstrating enormous technical skill across his procession of bold and creative dishes, all founded on seafood and vegetable produce of the utmost quality. The cooking varies between the wisely restrained (the pure, precise hamachi, ponzu and wasabi) and the hyper-detailed (the stunningly plated, multi-layered chawanmushi). Tina oversees the charming service in this stylish and sophisticated oasis, which is expertly run at every turn.

The 8th floor of the Parken Stadium – home to F.C. Copenhagen and the Danish national team – is the unlikely setting for Rasmus Kofoed’s luxurious, world-class restaurant that’s in a league of its own. Panoramic park views are accompanied by around 15 meticulously prepared, beautifully presented courses, with each one as highly creative and impeccably precise as the last. Totally eschewing meat, the first-rate ingredients include biodynamic vegetables, foraged plants and berries, and seafood from non-endangered species. A stunningly stocked wine cellar rounds out the experience.

The Park Lane Copenhagen hotel sits in the chic neighbourhood of Hellerup, and within its basement, you’ll find Allan Schultz’s intimate Parsley Salon, where beautifully crafted Danish oak furnishings sit beside shelves packed with cookery books. Allan’s finely balanced, classically inspired dishes showcase locally grown vegetables and seafood from Nordic waters alongside foraged berries and coastal plants, so you might find poached langoustine with seaweed and a sherry beurre blanc or North Sea cod with blue mussels, potato and parsley emulsion. Interesting wine and juice pairings accompany.

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.

The elegant younger sister of the two Kadeaus, this Copenhagen outpost puts a more sophisticated spin on the Bornholm original. Prepare yourself for a magical experience, where engaging service, cool surroundings and captivating cuisine create a night to remember. From start to finish, the cooking is truly unique and hits every note perfectly, creating a beautiful flow from course to course. Much of the produce comes from Bornholm – whose special island climate provides top-notch ingredients such as cherries and figs – and preserving plays its part. The work that goes into each dish is astound

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

There’s no restaurant in the world quite like Alchemist, so you’ll have to invest plenty of time securing a reservation months in advance. An immersive and perfectly choreographed six-hour-plus experience, eating here is a highly theatrical affair divided into ‘Acts’ and set across several locations, including a spectacular planetarium-like dome. Dishes are technically complex and highly creative with dramatic, provocative and sometimes even startling visuals. Every course is a social commentary from the chef: dip into a cod-eye jelly pupil modelled on the chef’s own eye to reveal a core of ca