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Delicious Denmark: These rundown areas of Copenhagen are now foodie hotspots 

Christiania, an autonomous 1,000-strong neighborhood in Copenhagen, was as soon as recognized predominantly for its tolerance of medicine (­manufacturing, sale and use of), not for its artisan bakeries, however the scene is altering.

These days you are extra more likely to get a whiff of natural bread baking than wacky baccy, as I uncover on a meals tour of the Danish capital.

Other areas have cleaned up their acts, too. Vesterbro, situated simply exterior town centre, was as soon as dense with slaughterhouses, butchers’ retailers, market halls and brothels. It’s nonetheless gritty, however now brims with unbiased cafes, eating places and micro-breweries, and may take a lot of the credit score for reworking this metropolis into one of Europe’s most fun meals hubs.

Colourful: The hip community of Christiania is becoming well-known for its artisan bakeries. Pictured is the entrance to the district


Colourful: The hip neighborhood of Christiania is turning into well-known for its artisan bakeries. Pictured is the doorway to the district 

A ‘smorrebrod’ at Aamanns 1921 restaurant - which Kate describes as 'a sleek place tucked off the pedestrianised shopping street of Stroget'

A ‘smorrebrod’ at Aamanns 1921 restaurant – which Kate describes as ‘a glossy place tucked off the pedestrianised buying avenue of Stroget’

I’m staying at Scandic Kodbyen, which has an inside that offers greater than a passing reference to its meatpacking historical past.


Vegetarians and vegans may desire to e-book elsewhere as you may discover tabletops that appear like sliced salami, illuminated glass wall panels of blood purple marbled meats, and steak patterned carpets.

An early night stroll takes me alongside the streets of Slagterboderne (­that means Butcher’s Stalls) and Flaesketorvet (­Flesh Square) to the epicentre of the neighbourhood — the previous meatpacking space of Kodbyen (­Meat City), the place you may discover the Kodbyens Fiskebar restaurant. It was among the many first eateries to maneuver in and assist remodel the world, and its fundamental decor hasn’t stopped it making The Michelin Guide.

‘In Denmark we are saying dum som en torsk (­silly as a codfish),’ my waiter tells me. ‘But for a silly fish, it is scrumptious and our particular for as we speak.’ My flippantly smoked cod comes with hand lower chips and a spicy remoulade. 

Nearby Fleisch is a working butcher’s store with a restaurant that provides a meaty seven-course tasting menu and, for hardcore carnivores, a selfmade natural bourbon infused with bacon.


Elsewhere within the metropolis, I’m going in search of the Danish staple — the smorrebrod (­open sandwich), discovering it being dragged into the twenty first century at Aamanns 1921, a glossy place tucked off the pedestrianised buying avenue of Stroget (­do not miss designer Georg Jensen’s lovely store and Royal Copenhagen’s flagship retailer and museum), the place I order mine with a cured salmon and blackcurrant topping.

Graffiti-sprayed Norrebro was ranked by Time Out as one of the world’s coolest neighbourhoods, now extra connoisseur than ghetto due to locations like Kiin Kiin, the one Thai restaurant (­exterior of Thailand) which has a Michelin star.

A street in Norrebro, which was ranked by Time Out as one of the world's coolest neighbourhoods

A avenue in Norrebro, which was ranked by Time Out as one of the world’s coolest neighbourhoods

No meals path could be full with out a graze round high-end Torvehallerne lined meals market.

These twin glass halls are a showcase for Danish fare from small-scale farms and producers.

Try delicate liquorice slathered in darkish chocolate at chocolatier Xocolatl; head to Glean for velvety vegan cream buns; and at Surroundings & Friends, a Nordic deli, you’ll be able to pull up a stool, order a charcuterie board, a neighborhood Borghgedal beer and watch the hungry world go by.

Between the halls is a flower market the place well-heeled girls come to purchase elegant bouquets and buskers strum guitars.

Back at Scandic Kodbyen, I order a Sweyn Forkbeard Nr. 3 (­a Viking impressed cocktail constructed from fennel-infused gin, mead, milk thistle and honey) in Bar Mor. Skal (­cheers), the bartender calls to me, as I fear briefly concerning the kilos I certainly should have gained.

Strangely although, my belt simply wants the smallest of changes — testomony to not the amount, however to the standard of all I’d devoured. 

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