The back story 2
In-depth stories behind the list.
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The back story
Danish Cuisine
Smørrebrød on dark rye, herring and snaps, the cakes of the konditori, the Christmas table and the New Nordic kitchen that began here in 2004: the dishes of Copenhagen, and where to taste them.

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The back story
Eating in Copenhagen: the back story
Two three-star tables, four two-stars and eleven one-stars in the 2026 MICHELIN Guide, the smørrebrød of the lunch rooms, the Bib Gourmands of Nørrebro and Vesterbro, and Noma’s return: how Copenhagen eats.
