Copenhagen, Denmark
All the Michelin star restaurants in Copenhagen – 2026 edition
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.
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Table of Contents
Top photography courtesy of Kadeau Copenhagen
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Geranium
Geranium still sets the altitude for Copenhagen fine dining, literally and otherwise. Opened in its current home on the eighth floor of Parken Stadium, Rasmus Kofoed and Søren Ledet’s restaurant became the first in Denmark to receive three Michelin stars in 2016. In 2022, it was named The World’s Best Restaurant by The World’s 50 Best Restaurants, then moved into that list’s Best of the Best hall of fame. The menu is a long, highly controlled “Universe” of about 20 servings, built around seafood, vegetables and biodynamic produce after Kofoed removed meat from the kitchen in 2022.
Geranium
Per Henrik Lings Allé 4
Copenhagen
Denmark
Photography courtesy of Geranium
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Jordnær
Jordnær proves that Copenhagen’s three-star dining scene does not stop at the city centre. Opened in 2017 by chef Eric Kragh Vildgaard and maître d’ Tina Kragh Vildgaard, the restaurant sits inside Gentofte Hotel, a modest setting that makes the food feel even more improbable. The room is polished but personal, with Tina steering the service and Eric building a menu around luxury seafood, sharp Nordic precision and serious sourcing. The current menu moves through lobster with yuzu and sansho pepper, bluefin otoro with myoga and caviar, king crab, turbot, langoustine and a final run of fruit-led desserts.
Jordnær
Gentoftegade 29
Gentofte
Denmark
Photography courtesy of Jordnær
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Kadeau Copenhagen
Kadeau Copenhagen is now the big 2026 story: the Bornholm-born restaurant has been promoted to three Michelin stars. Chef and co-owner Nicolai Nørregaard grew up on the Baltic island, where Kadeau began in 2007 before its Copenhagen sister took the idea to Christianshavn. The menu is still shaped by Bornholm’s seasons, garden and preserving culture, with ingredients served fresh in Growing Season or pickled, dried and fermented in Preservation Season. OEO Studio’s warm, intimate dining room folds Scandinavian craft, Japanese restraint, oak and brass into a space that feels closer to a private island house than a city restaurant.
Kadeau Copenhagen
Wildersgade 10B
Copenhagen
Denmark
Photography courtesy of Kadeau Copenhagen
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Alchemist
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.
Alchemist
Refshalevej 173C
Copenhagen
Denmark
Photography courtesy of Alchemist
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AOC
AOC is Copenhagen fine dining in its most composed register: two Michelin stars, vaulted cellars beneath the 17th-century Moltkes Palæ and a kitchen led by executive chef Søren Selin. The cooking is rooted in Nordic produce, with flavours kept clean, precise and closely controlled, while the dining room leans into the sensory side of the meal through scent, colour, texture and wine. Co-owner and sommelier Christian Aarø shapes the pairings with bottles from both old and new world regions. Choose between the full multi-course tasting menu or the smaller suggestion, depending on appetite, budget and stamina.
AOC
Dronningens Tværgade 2
Copenhagen
Denmark
Photography courtesy of AOC
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Koan
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.
Koan
Langeliniekaj 5
Copenhagen
Denmark
Photography courtesy of Koan
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Kong Hans Kælder
Kong Hans Kælder is one of the great old names in Danish fine dining. Founded in 1976, it became the first restaurant in Denmark to receive a Michelin star in 1983, lost it during the 2014–2015 shift away from its classical French roots and regained it under Mark Lundgaard. In 2021, it rose to two stars for the first time. The cooking is still rooted in French gastronomy, with luxury ingredients, rich sauces and lighter modern touches. The setting does plenty of work too: intimate cellar vaults beneath one of central Copenhagen’s oldest buildings, just off Kongens Nytorv.
Kong Hans Kælder
Vingårdstræde 6
Copenhagen
Denmark
Photography courtesy of Kong Hans Kælder
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Akme – new entry
Akmē gives Nordhavn a new Michelin reason to pull away from the obvious Copenhagen centre. Run by Emil Hassan Lyngbæk and Valdemar Junge Norvang, both former Sushi Anaba chefs, the 16-seat restaurant sits in Anaba’s former harbourfront space and works with the intimacy of a counter dinner. The format leans omakase, but the cooking lets Japan meet French craft through Danish produce: dashi, shiso, yuzu, koji rice, panisse, sauces and precise seafood. Michelin awarded it one star in 2026, a fast rise for a restaurant that opened in early 2025 and already feels fully formed.
Akmē
Sandkaj 39
Copenhagen
Denmark
Photography courtesy of Akme
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Alouette
Alouette’s new chapter is no longer pending. After leaving its original Islands Brygge home, the Michelin-starred restaurant reopened in June 2024 opposite Copenhagen’s King’s Garden, in a historic setting shaped by Danish architect David Thulstrup. Owners Nick Curtin and Camilla Hansen lead the restaurant with head chef Ole Lindgreen, keeping some of Alouette’s old hidden-in-plain-sight energy while giving it more polish, space and architectural weight. The cooking now leans into Danish farms, specific plots and produce-led tasting-menu dishes, with fire, sharp technique and a sense that the restaurant has grown up without losing its offbeat streak.
Alouette
Kongens Have
Copenhagen
Denmark
Photography courtesy of Alouette
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Esse – new entry
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.
Esse
Trelleborggade 13A
Copenhagen
Denmark
Photography courtesy of Esse
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Formel B
Since 2003, Kristian Arpe-Møller and Rune Amgild Jochumsen have turned Formel B into one of Frederiksberg’s defining dining rooms, holding a Michelin star since 2004. The cooking leans French in method, but stays rooted in Danish produce and a format that feels unusually free at this level: guests build five courses from a changing list instead of following a fixed script. Low light, travertine, dark wood and Finn Juhl chairs give the room weight without making it stiff. This is the polished, grown-up end of Copenhagen dining, and it still holds its ground.
Formel B
Vesterbrogade 182
Frederiksberg
Denmark
Photography courtesy of Formel B
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Jatak
The result of combining Asian-inspired flavours with a New Nordic approach to produce and technique is found at Jatak. Opened in early 2022 on an unassuming Nørrebro street, the Michelin-starred restaurant hides a small, warm dining room behind a plain facade. It is the creation of Canadian chef Jonathan Tam, who previously worked at Noma and was head chef at Relæ. His cooking draws on Cantonese and Vietnamese references, Danish produce and sharp seasonal timing. The current Solar tasting menu follows 24 solar micro-seasons, with dishes that might move through fjord shrimp, cheung fun, Danish eel, monkfish and ma lai gao cake.
Jatak
Rantzausgade 39
Copenhagen
Denmark
Photography courtesy of Jatak
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Lille Mølle – new entry
Lille Mølle makes one of Copenhagen’s most atmospheric new Michelin entries feel unusually direct: a one-star restaurant inside a listed Dutch mill in Christianshavn, with roots dating back to the 17th century. Chef Christoffer Sørensen, who won Michelin’s Young Chef Award in 2021 and previously worked at Studio, Alberto K and Dragsholm Slot, leads a modern Nordic kitchen shaped by seasonality, fermentation, harvesting and pickling. The appeal is the contrast: old timber, thick walls and cultural heritage on one side, precise contemporary cooking on the other. It is romantic, yes, but the food keeps it from becoming costume drama.
Lille Mølle
Christianshavns Voldgade 52
Copenhagen
Denmark
Photography courtesy of Lille Mølle
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Marchal
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.
Marchal
Kongens Nytorv 34
Copenhagen
Denmark
Photography courtesy of Marchal
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Parsley Salon
Behind a discreet Hellerup facade, inside the basement of Park Lane Copenhagen, Parsley Salon is far more intimate than its hotel setting suggests. Owner and chef Allan Schultz opened the restaurant in 2022 after almost a decade away from the industry, following earlier roles behind Copenhagen names such as Konrad and Café Victor. The room is small, detailed and personal, with hand-painted English parsley wallpaper, Danish oak furnishings and shelves of cookbooks setting the tone. The menu is fixed, refined and produce-led, built around local vegetables, Nordic seafood, foraged berries and coastal plants, with wine and juice pairings handled with equal care.
Parsley Salon
Strandvejen 203
Hellerup
Denmark
Photography courtesy of Parsley Salon
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Restaurant Aure
Restaurant Aure earned its first Michelin star in 2024, just 81 days after opening inside a historic gunpowder house from 1745 on Holmen. Chef and co-owner Nicky Arentsen, who also received Michelin’s Young Chef Award, leads the kitchen with Emma Nørbygaard, building the menu around three elements: sea, earth and forest. That means fish, seafood, vegetables, herbs, game and berries, shaped by close work with small producers. The 35-seat restaurant reopened in 2026 after a David Thulstrup transformation, adding a Gotland limestone open kitchen while keeping the old timber, columns and listed facade in play.
Restaurant Aure
Krudtløbsvej 8
Copenhagen
Denmark
Photography courtesy of Restaurant Aure
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Sushi Anaba
At Sushi Anaba, the drama still lies in the restraint. Chef Mads Battefeld serves Edomae-style sushi through a Nordic lens, with seafood primarily sourced from the region and each nigiri prepared at the counter with exacting focus. The restaurant moved in 2025 to the restored Customs House at the tip of Nordhavn’s Redmolen, giving its one-Michelin-starred omakase a stronger sense of place: water outside, craft inside. The setting combines Japanese discipline with Danish material culture, from the handcrafted counter by Akiko Ken Made to Finn Juhl pieces in the lounge. No showmanship, no noise. Just fish, rice, soy, wasabi and timing.
Sushi Anaba
Mariehamngade 23
Copenhagen
Denmark
Photography courtesy of Sushi Anaba
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Søllerød Kro
Just outside Copenhagen, Søllerød Kro remains one of Denmark’s great old dining rooms: a thatched inn from 1677 by the village pond in Holte, with elegant rooms and a courtyard terrace. In 2026, the story turns again as Jakob de Neergaard returns as head chef, taking over from Brian Mark Hansen after more than a decade. The cooking keeps its classical French foundation, built around luxurious seasonal produce, sauce work and Danish ingredients treated with polish. Current dishes move through caviar with lobster, turbot with white asparagus and Meursault sauce, morels with poultry, summer buck and rødgrød med fløde, a red berry pudding with cream.
Søllerød Kro
Søllerødvej 35
Holte
Denmark
Photography courtesy of Søllerød Kro
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Texture
Located in a moody basement near Copenhagen’s Botanical Gardens, Texture is the kind of place where restraint and flourish sit in confident balance. French-born chef Karim Khouani, with head chef Erin Sykes, delivers a Michelin-starred tasting menu shaped by classic French craft, Marseille memories, local produce and luxury ingredients such as caviar, truffles and shellfish. You might start with a delicate tartlet before moving into richer, more assertive territory. The interior mirrors the food: polished, intimate and slightly mysterious, with just six tables. Texture doesn’t shout. It murmurs, letting each course build through memory, precision and mood.
Texture
Sølvgade 86
Copenhagen
Denmark
Photography courtesy of Texture
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The Samuel
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.
The Samuel
Hellerupvej 40
Hellerup
Denmark
Photography courtesy of The Samuel
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Udtryk
Udtryk’s fastest-star debut still gives it a place in Copenhagen’s Michelin story. The restaurant earned one star just 41 days after opening in 2025, when Hong Kong-born, Australia-raised chef Edward Lee launched it as a personal omakase project in central Copenhagen. For 2026, the kitchen is led by Pascal Dallarosa, Udtryk’s former sous chef, who previously earned a Michelin star at Rossbarth in Austria. The menu keeps the restaurant’s no-dogma approach: produce-led, instinctive and constantly changing, with Japanese and Nordic references, Cantonese depth and French technique in the background. The room remains intimate, layered and art-led, with custom works by Bjørn Magnussen.
Udtryk
Teglgårdstræde 8A
Copenhagen
Denmark
Photography courtesy of Udtryk
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