时尚两卧室公寓，带私人阳台，位于哥本哈根市中心

This elegant restaurant is set in an intimate, historic and wonderfully atmospheric cellar, where a charming team attend to your every need. Cooking is rooted in French gastronomy, with its luxury ingredients and rich flavours, but the chef also stamps his own mark on the accomplished, imaginative dishes, with some subtle modernisation and lighter touches.

The second incarnation of Alouette sits within a listed building opposite the King’s Garden, and its luxurious brown and beige dining room has something of a 1970s vibe. Chef-Owner Nick Curtin offers a surprise menu built around top-quality ingredients that have been rigorously sourced from hand-picked producers – and each sublimely flavoured dish is delivered with the story of its well-balanced components and their origins. Smoking over fire plays a key role and artisan ceramics add to the visual appeal, with seafood dishes such as monkfish with miso, gooseberry and bee pollen a particular hi

Flanked by private members’ clubs, the 17th-century Moltkes Palæ sits in a quiet street close to Amalienborg Palace. Within its vaulted basement sits a|o|c, whose elegant, sophisticated design takes in handcrafted oak and leather chairs, soft designer lighting and a tasteful piano soundtrack. There’s a long bar for snacks, a cosy lounge for petits fours and, as befits a restaurant founded by a sommelier, an impressively stocked glass wine cellar. Finely wrought dishes showcase top-quality ingredients and come with subtle global touches, such as in the razor clam with kosho or scallop with wasa

A whitewashed townhouse is the setting for Karim Khouani’s basement restaurant, where paintings add a splash of colour to the chic, intimate room. Karim hails from Marseille, with an Italian mother and a Moroccan father, so while his technically adept, flavour-packed cooking has a French base, you might notice these influences too. The delightful dishes could include langoustine tartare with lavender cream, clams and caviar or goat’s cheese sorbet with olive oil, bergamot and bee pollen – and, as he is also a talented pâtissier, the stunning duck fat and pink praline brioche is a real standout

History is all around you at this time-honoured establishment. Hailing from France, Mr and Mrs Marchal opened an eatery here in 1755, before it was later transformed into the Hotel D’Angleterre. Today, this stylish hotel restaurant pays tribute to the Marchal family, both through its name and via its precisely prepared dishes, which come with Danish overtones but a distinctly classical French base – exemplified by the likes of turbot with celeriac, blue mussels and champagne sauce or crêpes Suzette. The floor-to-ceiling wine cellar is an impressive sight, as is the view out over the Royal Squa

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

You’ll often find guests queuing out the door to bag a spot at this sweet, homely neighbourhood restaurant. At lunchtime, they’re here for the speciality smørrebrød with homemade rye and sourdough bases which, while still respecting tradition, adopt a modern edge. In the evening, it’s all about the multi-course tasting menu, with the likes of Danish squid with salted lemon, black currant leaf and sourdough or kale with mussels, lovage and sea lettuce on offer. To drink, there's an excellent selection of craft beers, as well as snaps and aquavit that have been made in-house.