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The Nordic Nomad

Copenhagen, Denmark

19 new restaurant openings to watch in Copenhagen in 2026

The Nordics • Eat & drink • 19 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.

For the full 2026 Nordic restaurant openings guide, see our complete roundup.

Top photography courtesy of Barr

7/8

Daphne

Copenhagen, Denmark

Beautiful, straightforward cooking is the idea at Daphne, chef and restaurateur Frederik Bille Brahe’s 80-seat restaurant in central Copenhagen. Known for Atelier September and Apollo Bar, Bille Brahe works within a classic French bistro frame, but keeps the food loose, seasonal and produce-led. The menu moves from Gillardeau oysters with cucumber, shallot and horseradish and burrata with preserved gooseberries and nasturtium to chargrilled haddock with cold ratatouille and a cast-iron roasted yellow chicken for two with morel rice, Vin Jaune sauce and mustard greens. Warm wood, generous tables and an unfussy rhythm make it equally suited to lunch or a long dinner.

Daphne

Pilestræde 58
Copenhagen K
Denmark

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Photography courtesy of The Nordic Nomad

Beautiful, straightforward cooking is the idea at Daphne, chef and restaurateur Frederik Bille Brahe’s 80-seat restaurant in central Copenhagen. Known for Atelier September and Apollo Bar, Bille Brahe works within a classic French bistro frame, but keeps the food loose, seasonal and produce-led. The menu moves from Gillardeau oysters with cucumber, shallot and horseradish and burrata with preserved gooseberries and nasturtium to chargrilled haddock with cold ratatouille and a cast-iron roasted yellow chicken for two with morel rice, Vin Jaune sauce and mustard greens. Warm wood, generous tables and an unfussy rhythm make it equally suited to lunch or a long dinner.

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.

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

7/5

Bodega Konkylie

Copenhagen, Denmark

Bodega Konkylie is a scene, and not a completely frictionless one. Set on Nørrebro, it pulls the Danish bodega out of brown-smoke nostalgia and into Copenhagen’s current creative circuit, with music people, studio culture, indie baking and regulars who look like they know exactly why they are there. The format still stays usable: doors open every day from 16, beer and natural wine do the heavy lifting, and the night can move from one glass to a DJ set or small concert without changing address. It is smoke-free, local, music-led and cliquey in a way that feels earned.

Bodega Konkylie

Frederiksborgvej 39
Copenhagen
Denmark

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Photography courtesy of Bodega Konkylie

Bodega Konkylie is a scene, and not a completely frictionless one. Set on Nørrebro, it pulls the Danish bodega out of brown-smoke nostalgia and into Copenhagen’s current creative circuit, with music people, studio culture, indie baking and regulars who look like they know exactly why they are there. The format still stays usable: doors open every day from 16, beer and natural wine do the heavy lifting, and the night can move from one glass to a DJ set or small concert without changing address. It is smoke-free, local, music-led and cliquey in a way that feels earned.

1/5

Krogs Fiskerestaurant

Copenhagen, Denmark

Krogs Fiskerestaurant sits exactly where a Copenhagen fish restaurant should: on Gammel Strand, where fishwives once sold the day’s catch by the canal. Christian Krog(h) opened the restaurant here in 1910, and the 2026 reopening gives the institution a sharper kitchen without sanding off its old city weight. Head chef Andreas Ring Kjeldsholm Hansen, formerly of Dragsholm Slot, Fasangaarden and Vollmers, builds the new Krogs around Danish fish, shellfish, classical technique and richer detail than nostalgia alone can carry. Choose the seafood tasting menu, or go à la carte for the clearest version of Krogs: fish, sauce, wine and Copenhagen history at the same table.

Krogs Fiskerestaurant

Gammel Strand 38
Copenhagen
Denmark

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Photography courtesy of Krogs Fiskerestaurant

Krogs Fiskerestaurant sits exactly where a Copenhagen fish restaurant should: on Gammel Strand, where fishwives once sold the day’s catch by the canal. Christian Krog(h) opened the restaurant here in 1910, and the 2026 reopening gives the institution a sharper kitchen without sanding off its old city weight. Head chef Andreas Ring Kjeldsholm Hansen, formerly of Dragsholm Slot, Fasangaarden and Vollmers, builds the new Krogs around Danish fish, shellfish, classical technique and richer detail than nostalgia alone can carry. Choose the seafood tasting menu, or go à la carte for the clearest version of Krogs: fish, sauce, wine and Copenhagen history at the same table.

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.

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.

11/4

Silent Club

Copenhagen, Denmark

Silent Club turns a former Royal Pharmacy on Bredgade into a calm design room with serious coffee at its centre. The space brings Komuna, a Mexican specialty coffee roastery, into Arturel’s acoustic showroom with Danish design brands including Arku, Lyfa, Matre and Stoff Nagel. The name comes from the sound-dampening panels, not a demand to whisper. Komuna sources directly from producers in Oaxaca, Chiapas, Veracruz and Puebla, with all six coffees brewed as pour-over or espresso, weighed shot by shot. Order a concha if one is left, then browse the lighting, objects and acoustic art: everything on display is for sale.

Silent Club

Bredgade 73
Copenhagen
Denmark

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Photography courtesy of Silent Club

Silent Club turns a former Royal Pharmacy on Bredgade into a calm design room with serious coffee at its centre. The space brings Komuna, a Mexican specialty coffee roastery, into Arturel’s acoustic showroom with Danish design brands including Arku, Lyfa, Matre and Stoff Nagel. The name comes from the sound-dampening panels, not a demand to whisper. Komuna sources directly from producers in Oaxaca, Chiapas, Veracruz and Puebla, with all six coffees brewed as pour-over or espresso, weighed shot by shot. Order a concha if one is left, then browse the lighting, objects and acoustic art: everything on display is for sale.

13/3

Martini House

Copenhagen, Denmark

Copenhagen finally has the kind of Italian-American red-sauce joint that understands chicken parm and a cold martini belong in the same evening. Martini House, on a residential Amager corner, comes from people behind Diamond Slice and Rays Chicken and embraces the format without treating it as costume. The menu runs through baked clams, meatballs, penne alla vodka, shrimp scampi and chicken parm, served in generous portions with tomato sauce playing a starring role. Martini choices are equally direct: dry, wet, dirty, espresso, shaken or stirred.

Martini House

Brigadevej 49
Copenhagen
Denmark

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Photography courtesy of Martini House

Copenhagen finally has the kind of Italian-American red-sauce joint that understands chicken parm and a cold martini belong in the same evening. Martini House, on a residential Amager corner, comes from people behind Diamond Slice and Rays Chicken and embraces the format without treating it as costume. The menu runs through baked clams, meatballs, penne alla vodka, shrimp scampi and chicken parm, served in generous portions with tomato sauce playing a starring role. Martini choices are equally direct: dry, wet, dirty, espresso, shaken or stirred.

7/3

Lou

Frederiksberg, Denmark

Theodore Tsigkas has spent a decade serving Greek food in Copenhagen; at Lou, he has taken the menu back to the Athens kitchen of his mother and grandmother. The former Deligreco has been recast as a warmer, more focused Greek restaurant, combining Danish produce with ingredients Tsigkas imports from small producers, including Kalamata olive oil, Syros capers and Greek cheese. Order across the table: crisp calamari with lemon zest and potato aioli, his grandmother’s tzatziki, herb-packed spanakopita and family-recipe moussaka are characteristic plates. Wine matters just as much, with a particularly deep selection of Greek bottles alongside French and Italian producers.

Lou

Gammel Kongevej 170
Frederiksberg
Denmark

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Photography courtesy of Lou

Theodore Tsigkas has spent a decade serving Greek food in Copenhagen; at Lou, he has taken the menu back to the Athens kitchen of his mother and grandmother. The former Deligreco has been recast as a warmer, more focused Greek restaurant, combining Danish produce with ingredients Tsigkas imports from small producers, including Kalamata olive oil, Syros capers and Greek cheese. Order across the table: crisp calamari with lemon zest and potato aioli, his grandmother’s tzatziki, herb-packed spanakopita and family-recipe moussaka are characteristic plates. Wine matters just as much, with a particularly deep selection of Greek bottles alongside French and Italian producers.

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.

4/2

Belanja

Copenhagen, Denmark

Malaysian comfort food and natural wine make an unusually convincing couple at Belanja, Krsnacaran ‘KC’ Chan’s plant-based restaurant and wine bar on the Vesterbro end of Gammel Kongevej. Chan cooks from Malaysian food memories and family recipes, moving between rendang, curry laksa, crispy lotus root and tau foo fah while working with seasonal Nordic produce where it makes sense. The drinks side centres on a rotating list of natural and biodynamic wines from small European producers, plus craft beer and alcohol-free pairings.

Belanja

Gammel Kongevej 33B
Copenhagen
Denmark

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Photography courtesy of Belanja

Malaysian comfort food and natural wine make an unusually convincing couple at Belanja, Krsnacaran ‘KC’ Chan’s plant-based restaurant and wine bar on the Vesterbro end of Gammel Kongevej. Chan cooks from Malaysian food memories and family recipes, moving between rendang, curry laksa, crispy lotus root and tau foo fah while working with seasonal Nordic produce where it makes sense. The drinks side centres on a rotating list of natural and biodynamic wines from small European producers, plus craft beer and alcohol-free pairings.

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.

24/1

Solène

Copenhagen, Denmark

Solène gives Østerbro the Donda group’s Iberian chapter, set on Århusgade rather than in the city’s usual restaurant corridors. The kitchen does not pretend to be a Spanish archive; it takes the useful parts – charcoal, salt, oil, seafood, meat and sharp drinking – and turns them into a Copenhagen bistro rhythm. Dinner is built from small and larger plates cooked over coals: oysters, grilled gildas, Danish mussels with jamón ibérico XO sauce, charcoal-grilled fish with mojo verde, patatas bravas and enough wine to let the evening stretch.

Solène

Århusgade 1
Copenhagen
Denmark

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Photography courtesy of Solène

Solène gives Østerbro the Donda group’s Iberian chapter, set on Århusgade rather than in the city’s usual restaurant corridors. The kitchen does not pretend to be a Spanish archive; it takes the useful parts – charcoal, salt, oil, seafood, meat and sharp drinking – and turns them into a Copenhagen bistro rhythm. Dinner is built from small and larger plates cooked over coals: oysters, grilled gildas, Danish mussels with jamón ibérico XO sauce, charcoal-grilled fish with mojo verde, patatas bravas and enough wine to let the evening stretch.

21/1

Aotori

Copenhagen, Denmark

Eight seats, a binchotan grill and a whole chicken’s worth of possibilities define Aotori, Copenhagen’s tightly focused yakitori counter. Japanese chef Daichi Suminoe, from Osaka, grills skewers one at a time over Japanese white charcoal, working mainly with chicken from Danish farms and locally sourced vegetables. The set-menu format makes technique the attraction: different cuts, textures and temperatures arrive directly across the counter with little distance between cook and guest. Aotori took over the front room of the former Kappo Andō on Øster Farimagsgade and opened in January 2026. With only eight seats and limited services, booking ahead is essential.

Aotori

Øster Farimagsgade 93
Copenhagen
Denmark

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Photography courtesy of Aotori

Eight seats, a binchotan grill and a whole chicken’s worth of possibilities define Aotori, Copenhagen’s tightly focused yakitori counter. Japanese chef Daichi Suminoe, from Osaka, grills skewers one at a time over Japanese white charcoal, working mainly with chicken from Danish farms and locally sourced vegetables. The set-menu format makes technique the attraction: different cuts, textures and temperatures arrive directly across the counter with little distance between cook and guest. Aotori took over the front room of the former Kappo Andō on Øster Farimagsgade and opened in January 2026. With only eight seats and limited services, booking ahead is essential.

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