The 9 best spots in Copenhagen’s Nordhavn neighbourhood

Akmē brings a fresh perspective to Copenhagen’s dining scene with its innovative French-Japanese fusion cuisine. Led by chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang, both alumni of esteemed establishments, the restaurant offers an intriguing blend of culinary traditions. The interior design reflects the minimalist elegance characteristic of both French and Japanese aesthetics. The menu showcases dishes that seamlessly merge the two influences, including a delicate miso-infused bouillabaisse, highlighting the depth and balance of flavours. Akmē continues to push boundaries, offering a dining experience that embraces both precision and creativity.

One of several Hija de Sanchez addresses across Copenhagen, the Nordhavn cantina is the one to pick when tacos need a longer sitting and a drink to match. Rosio Sanchez, the former Noma pastry chef, gives this room more range than the quicker taquerias, with tostadas, ceviches, tacos, cocktails and churros in a proper dining room on Hamborg Plads. OEO Studio handled the interior and kept it from going generic, pulling Mexican craft and colour into a palette of reds, earth tones, graphite and coal. Come after Sandkaj, order broadly and let dinner stretch a little.

Old brick, steel and the smell of fresh roast do half the work at La Cabra’s Nordhavn outpost, set inside the Aarhus-born coffee company’s Copenhagen roastery in the former port district. The appeal is not just the cup, though that part is taken seriously enough. You come here to get closer to the whole chain – from roasting and quality control to whatever lands at the bar that day. The room carries the area’s industrial past without turning it into a theme, and the setting suits La Cabra’s stripped-back precision. Good for anyone who likes coffee with process, architecture and a bit of harbour air built in.

At Sushi Anaba, Mads Battefeld serves omakase with a steadiness that puts all the weight on the fish, the rice and the order things arrive in. Edomae technique runs through the meal, but the sourcing stays close to Nordic waters, which gives the sequence its own character. Some pieces are aged, some are served with a little warmth, and the differences register without needing explanation. Mathias Mentze’s interior keeps the same discipline: oak, paper walls and a counter that holds your attention where it should be. You sit down and follow the meal from one piece to the next.