The Nordic hot list
Spring 2026

In Copenhagen neighbourhood Frederiksberg, Kani Bakery runs on long-fermented sourdough, seasonal pastries and specialty coffee. Founder and head baker Aryan Jafri trained at Le Cordon Bleu in London and brings fine-dining pâtisserie discipline to everyday baking. The approach is zero-waste: rye bread becomes granola and croissant offcuts return as new pastries. Espresso uses April Coffee Roasters and filter comes from Saftig. Flour is from Aurion, dairy from Søtofte Gårdmejeri and chocolate from Friis Holm. Expect a short signature drinks list and small community events, designed to feel like a local living room. Ideas stay rooted in Danish baking culture, with playful seasonal flavours that change weekly.

Bottega Barlito is the third address from the team behind Bottega Barlie and Bottega Estadio, conceived as an all-day room in central Copenhagen. Co-owner Tobias Pram Helweg frames it as a smaller brother with more space, built for lingering rather than timed seatings. The menu is share-friendly and changes often, with chef Svend Hviid, formerly of Copenhagen’s two-Michelin-star Kadeau, leading the kitchen. Expect oysters, tartare and plates to share. The concept includes a neighbouring lounge that functions as a wine bar and snack bar, so the night can keep going without being pushed out. Seating is about 50. The renovation has been developed with design studio Fruergaard Kampmann.

What happens when a two-Michelin-star restaurant opens its own bakery? Kong Hans Bakery brings Kong Hans Kælder’s discipline to Østerbro, turning French technique and Nordic restraint into everyday bread and viennoiserie. The parent restaurant is led by chef Mark Lundgaard. Expect long-fermented sourdough, classic Danish rye, baguettes, brioche and croissants – and a queue out the door. Pastries include Paris-Brest, citrus tart, drømmekage and a traditional fastelavnsbolle filled with remonce, pastry cream and vanilla and tonka bean cream, then finished with 70% Nicaliso chocolate glaze, olive oil, roasted Piedmont hazelnuts, cacao nibs and fleur de sel. Sandwiches cover smoked Faroese salmon and jambon-beurre.