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The Nordic Nomad

Copenhagen, Denmark

10 new restaurant opings to watch in Copenhagen in 2026

The Nordics • Eat & drink • 9 new restaurant openings in Copenhagen to watch in 2026

Copenhagen’s 2026 food scene is split between comeback and breakout. Noma returns, Barr has sharpened its North Sea and Baltic brief, but the real charge is smaller: Magny’s 16-seat counter, Kani bakery’s fast cult status and openings that feel more focused than loud. This live list tracks the ones worth watching.

Top photography courtesy of Barr

5/8

Noma

Copenhagen, Denmark

Noma’s new Copenhagen chapter starts in a city with its own confidence. The Refshaleøen restaurant helped define New Nordic cooking, but its alumni, sharper casual rooms and produce-led neighbourhood kitchens have made the scene less dependent on one address. The format is now twelve monthly seasons, built around ingredients, landscapes and research instead of the former three-part calendar. Annika de Las Heras leads as CEO, Mette Brink Søberg heads research and development and Pablo Soto runs the kitchen, with René Redzepi remaining founder and creative director. Book for Noma in transition: influential, scrutinised and still capable of setting a room on edge.

Noma

Refshalevej 96
Copenhagen
Denmark

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Photography courtesy of Noma

Noma’s new Copenhagen chapter starts in a city with its own confidence. The Refshaleøen restaurant helped define New Nordic cooking, but its alumni, sharper casual rooms and produce-led neighbourhood kitchens have made the scene less dependent on one address. The format is now twelve monthly seasons, built around ingredients, landscapes and research instead of the former three-part calendar. Annika de Las Heras leads as CEO, Mette Brink Søberg heads research and development and Pablo Soto runs the kitchen, with René Redzepi remaining founder and creative director. Book for Noma in transition: influential, scrutinised and still capable of setting a room on edge.

1/6

Barr

Copenhagen, Denmark

On Copenhagen harbour in Christianshavn, Barr still carries the baggage of the former home of Noma, the Copenhagen restaurant that turned New Nordic cooking into a global reference. The Spacon-designed room helps: old beams, pale timber, mixed chairs, soft pendant light and tables that invite lunch to stretch. The kitchen stays rooted in the Nordic Sea region, meaning the food cultures around the North Sea and Baltic, with beer, butter and proper appetite doing the work. Yes, the schnitzel is still there after the 2026 refurb: free-range pork with Brussels sprout, horseradish cream and Barr’s anchovy butter sauce.

Barr

Strandgade 93
Copenhagen
Denmark

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Photography courtesy of Barr

On Copenhagen harbour in Christianshavn, Barr still carries the baggage of the former home of Noma, the Copenhagen restaurant that turned New Nordic cooking into a global reference. The Spacon-designed room helps: old beams, pale timber, mixed chairs, soft pendant light and tables that invite lunch to stretch. The kitchen stays rooted in the Nordic Sea region, meaning the food cultures around the North Sea and Baltic, with beer, butter and proper appetite doing the work. Yes, the schnitzel is still there after the 2026 refurb: free-range pork with Brussels sprout, horseradish cream and Barr’s anchovy butter sauce.

1/5

Tavola Di Masseria

Copenhagen, Denmark

Kødbyen does not need more dinner drama; it needs places where pasta, wine and friends can happen without turning into accounting. Tavola Di Masseria, the 2026 relaunch of Masseria in Copenhagen’s former meatpacking district, fixes that with Italian classics, a flat-price structure and in-house pasta made daily. Order vitello tonnato, tuna crudo with almond cream, carbonara or risotto Milanese with Danish veal, then watch the blackboard for specials. With 120 seats inside and 90 on the terrace, it works for groups without feeling like a punishment booking. A rare virtue in Vesterbro dinner planning.

Tavola Di Masseria

Flæsketorvet 50
Copenhagen
Denmark

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Photography courtesy of Tavola Di Masseria

Kødbyen does not need more dinner drama; it needs places where pasta, wine and friends can happen without turning into accounting. Tavola Di Masseria, the 2026 relaunch of Masseria in Copenhagen’s former meatpacking district, fixes that with Italian classics, a flat-price structure and in-house pasta made daily. Order vitello tonnato, tuna crudo with almond cream, carbonara or risotto Milanese with Danish veal, then watch the blackboard for specials. With 120 seats inside and 90 on the terrace, it works for groups without feeling like a punishment booking. A rare virtue in Vesterbro dinner planning.

The Curated Map™ of Copenhagen

Copenhagen

Copenhagen, curated and mapped: 100+ editor-selected spots

The Curated Map™ of Copenhagen

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Copenhagen, curated and mapped: 100+ editor-selected spots

22/4

Magny

Copenhagen, Denmark

Sixteen seats, one counter and none of the usual distance between kitchen and guest – Magny is chef Jonas Mikkelsen’s close-up follow-up to his years at Michelin-starred Frederiksminde in Præstø. Tucked into Ny Adelgade in central Copenhagen, the restaurant runs on a seasonal set menu and a stripped-back format that puts the cooking right in front of you. The name comes from Mikkelsen’s grandmother, which says something about the place too: personal, not polished into anonymity. Rasmus Mørch, formerly of Frederiksminde, Meyers, Fasangården and Brasserie Post, handles the room and the bottles, which matters here just as much as the food.

Magny

Ny Adelgade 3
Copenhagen
Denmark

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Photography courtesy of Magny

Sixteen seats, one counter and none of the usual distance between kitchen and guest – Magny is chef Jonas Mikkelsen’s close-up follow-up to his years at Michelin-starred Frederiksminde in Præstø. Tucked into Ny Adelgade in central Copenhagen, the restaurant runs on a seasonal set menu and a stripped-back format that puts the cooking right in front of you. The name comes from Mikkelsen’s grandmother, which says something about the place too: personal, not polished into anonymity. Rasmus Mørch, formerly of Frederiksminde, Meyers, Fasangården and Brasserie Post, handles the room and the bottles, which matters here just as much as the food.

4/3

Ateljé September

Copenhagen, Denmark

Frederiksberg got its own slice of the Atelier September world when Frederik Bille Brahe brought the café to Gammel Kongevej. Atelier September still works because it never feels overbuilt: breakfast, lunch, cakes and warm or cold drinks through the day, with classic dishes held in place by seasonal changes and slight shifts between locations. The interior, by Nikolaj Mentze of Studio0405, gives the place the same pared-back assurance that helped make the original so recognisable. Mostly vegetarian, walk-in only and easy to fold into the day, it is good when you want daytime food with proper taste and no fuss.

Ateljé September

Gl. Kongevej 100
Frederiksberg
Denmark

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Photography courtesy of Ateljé September

Frederiksberg got its own slice of the Atelier September world when Frederik Bille Brahe brought the café to Gammel Kongevej. Atelier September still works because it never feels overbuilt: breakfast, lunch, cakes and warm or cold drinks through the day, with classic dishes held in place by seasonal changes and slight shifts between locations. The interior, by Nikolaj Mentze of Studio0405, gives the place the same pared-back assurance that helped make the original so recognisable. Mostly vegetarian, walk-in only and easy to fold into the day, it is good when you want daytime food with proper taste and no fuss.

25/2

Sol & Luna

Copenhagen, Denmark

By the lakes on Nørrebro, Sol & Luna is Madklubben’s split-personality answer to the Copenhagen all-day table. Sol handles daylight: coffee, homemade breakfast and lunch, with no-reservation walk-ins and seats facing Dronning Louises Bridge. The breakfast board runs from homemade buns with comté or fennel salami to oat porridge with pistachio cream, avocado on rye and croissants from Københavns Bageri. Luna takes over after dark with wine, cocktails, grilled scallop with ’nduja butter, gnocchi with parmesan foam and black pepper, tuna steak with chimichurri and apple sorbet with honey custard meringue, without breaking the lakeside mood.

Sol & Luna

Sortedam Dossering 3
Copenhagen
Denmark

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Photography courtesy of Sol & Luna

By the lakes on Nørrebro, Sol & Luna is Madklubben’s split-personality answer to the Copenhagen all-day table. Sol handles daylight: coffee, homemade breakfast and lunch, with no-reservation walk-ins and seats facing Dronning Louises Bridge. The breakfast board runs from homemade buns with comté or fennel salami to oat porridge with pistachio cream, avocado on rye and croissants from Københavns Bageri. Luna takes over after dark with wine, cocktails, grilled scallop with ’nduja butter, gnocchi with parmesan foam and black pepper, tuna steak with chimichurri and apple sorbet with honey custard meringue, without breaking the lakeside mood.

31/1

Bonni

Copenhagen, Denmark

On Nørrebro, Bonni feels like the café Copenhagen pretends it discovers by accident. Augusta Boie and Amalie Stoltz, two friends from Bornholm, opened it with a menu that works from morning into late afternoon: build-your-own breakfast plates, sourdough, Turkish eggs with salted yoghurt, mint, lemon zest and chilli butter, coffee, cake and something cold when the day stretches. The room has that unforced neighbourhood pull, helped by being away from the obvious café crawl.

Bonni

Fensmarkgade 23
Copenhagen
Denmark

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Photography courtesy of Bonni

On Nørrebro, Bonni feels like the café Copenhagen pretends it discovers by accident. Augusta Boie and Amalie Stoltz, two friends from Bornholm, opened it with a menu that works from morning into late afternoon: build-your-own breakfast plates, sourdough, Turkish eggs with salted yoghurt, mint, lemon zest and chilli butter, coffee, cake and something cold when the day stretches. The room has that unforced neighbourhood pull, helped by being away from the obvious café crawl.

29/1

Bottega Barlito

Copenhagen, Denmark

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.

Bottega Barlito

Esplanaden 7B
Copenhagen
Denmark

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Photography courtesy of Bottega Barlito

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.

10/1

Kani Bakery

Frederiksberg, Denmark

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.

Kani Bakery

Vesterbrogade 196
Frederiksberg
Denmark

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Photography courtesy of Kani Bakery

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.

10/1

Frydenlund Cookies

Copenhagen, Denmark

Frydenlund Cookies plays Copenhagen sugar with a dress code. The staff wear ties, the counter is stripped back, and everything moves fast. Cookies come out warm and built for eating straight away, not for saving in a bag until they go sad. Hot chocolate is a main character here, with a s’more version that leans into toasted marshmallow and a slightly burnt edge. The vibe is calm but brisk, with just enough formality to make it feel intentional rather than overly cute.

Frydenlund Cookies

Frederiksborggade 3
Copenhagen
Denmark

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Photography courtesy of Frydenlund Cookies