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Copenhagen’s 2026 Michelin map feels more like recalibration than slowdown: even with Noma off the active list, the city and its close orbit now count 31 stars across 21 restaurants. Kadeau joins Geranium and Jordnær at three stars, while Akme, Esse and Lille Mølle show the next wave has already arrived.
Not sure where to begin in Copenhagen? Start with our Copenhagen city guide.
Top photography courtesy of Kadeau Copenhagen
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Photography courtesy of Geranium
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Copenhagen, curated and mapped: 100+ editor-selected spots
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Copenhagen, curated and mapped: 100+ editor-selected spots
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Alchemist is where Copenhagen fine dining turns into full-scale world-building. Chef Rasmus Munk calls the approach Holistic Cuisine, a way of folding gastronomy, art, theatre, science and social commentary into the same evening. The experience runs for up to 50 impressions, mixing edible servings with purely experiential moments, and moves guests through several spaces inside the vast Refshaleøen restaurant. It can take around six to seven hours, so this is dinner as commitment, not a table to squeeze in before drinks. Some dishes are beautiful, others deliberately uncomfortable. That friction is the point, and Michelin keeps it at two stars.
Read the full article on Alchemist.
Photography courtesy of Alchemist
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Photography courtesy of AOC
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Koan is Kristian Baumann’s most personal restaurant, built from the distance between Seoul, where he was born, and Denmark, where he grew up. In its permanent home on Copenhagen’s harbourfront, the two-Michelin-starred restaurant turns Korean flavours, memories and techniques into a Nordic tasting menu with serious emotional charge. Expect references to banchan, ferments, rice, seaweed, sesame, ginseng and kkwabaegi, the Korean twisted doughnut reworked here as feather-light brioche with sesame butter and ginseng-infused honey. Koan was awarded two stars just months after opening in 2023, which says plenty about Baumann’s control, ambition and timing.
Photography courtesy of Koan
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Photography courtesy of Akme
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Esse brings Matt Orlando back to Copenhagen with the kind of restaurant the city had been missing since Amass closed in 2022. Set inside a restored 1895 warehouse in Nordhavn, the one-Michelin-starred newcomer turns circular cooking into something that feels raw, polished and deeply personal. Orlando, a former head chef at Noma and founder of Amass, builds the menu around regenerative organic farming, Danish produce, occasional Norwegian seafood and an almost obsessive use of what other kitchens might waste. Current dishes include fjord shrimps with smoked Søtofte cream, zander with dashi and magnolia, fermented potato bread and celeriac with reduced whey and spruce.
Photography courtesy of Esse
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Photography courtesy of Lille Mølle
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Named after Jean Marchal, one of the figures behind Hotel d’Angleterre’s early history, Marchal carries the grand-hotel story into a Michelin-starred dining room that opened in 2013. Executive Head Chef Alexander Baert leads a kitchen where Nordic produce meets French technique, with seafood, vivid produce and richer land-and-sea dishes running through the menu. The room is exactly where you want it to be: polished, plush and slightly theatrical, with stone, wood, lacquer, velour, gilded light and flowers doing their part. It is hotel dining with the confidence of an institution, but the food keeps it current.
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Photography courtesy of Parsley Salon
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Photography courtesy of Sushi Anaba
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Photography courtesy of Texture
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The Samuel sits inside a historic 1891 villa in Hellerup, north of Copenhagen, and is named after chef and sommelier Jonathan K. Berntsen’s son. A one-Michelin-starred restaurant, it gives food and wine equal weight, with Berntsen’s kitchen shaped around southern European classics, French craft and personal interpretation. The wine cellar holds just under 3,000 bottles, with a predominantly French collection and one of the world’s deepest Dom Pérignon selections. Upstairs, white linen, silverware, Danish design and art set a polished but intimate tone. The cooking is precise, generous and classical without feeling frozen in time.
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Photography courtesy of Udtryk
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