Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
In Copenhagen the modern European list is led by Selma in Nørrebro (Bib Gourmand, DKK 300-500 / USD 45-75 per person).
- 1.
Selma
Bib GourmandModern Smørrebrød · Nørrebro · DKK 300-500 / USD 45-75
Magnus Kristensen
Selma elevates the humble Danish open-faced sandwich, smørrebrød, into a gourmet experience. Each creation is meticulously assembled with premium, seasonal ingredients, showcasing inventive flavor combinations and beautiful presentation. It's a vibrant, casual spot perfect for lunch, celebrating a core Danish culinary tradition with modern flair.
Order: Herring with apple, dill, horseradish; Pork confit with crackling
- 2.
Omar
Bib GourmandModern European · Nørrebro · DKK 600-900 / USD 85-130
Jeppe Graa
Omar, a cozy neighborhood eatery, offers a rotating tasting menu focused on bold flavors and fresh, seasonal produce. The atmosphere is relaxed and informal, making it perfect for an enjoyable evening without the strictures of multi-starred dining. Dishes are creative, well-executed, and reflect a confident, contemporary approach to European cuisine.
Order: Seasonal vegetable dishes, expertly grilled meats
Booking a modern European table in Copenhagen
- · For MICHELIN-starred restaurants, book 2-6 months in advance, especially for weekend evenings. Many establishments release bookings in monthly blocks, so check their websites.
- · Many high-end restaurants require a non-refundable deposit or full pre-payment to secure a reservation, ranging from 50% to the full menu price per person.
- · Consider booking lunch menus at starred restaurants; they often offer a slightly abbreviated tasting experience at a significantly lower price point, providing excellent value.
- · Be aware of strict cancellation and no-show policies. Cancellations within a specified period (e.g., 72 hours) often result in forfeiture of your deposit or full menu price.
And the local dishes in Copenhagen
Smørrebrød
Smørrebrød are iconic open-faced sandwiches, a staple of Danish cuisine. Typically made with a piece of dark rye bread, they are artfully topped with various ingredients like pickled herring, roast beef, shrimp, or salmon, often garnished with fresh herbs and remoulade. Each creation is a small work of art, reflecting local seasonality and culinary tradition.
Frikadeller
These traditional Danish meatballs are typically made from a mix of minced pork and veal, sometimes just pork, seasoned with onion, egg, and flour, then pan-fried until golden brown. They are juicy and flavorful, often served with boiled potatoes, gravy, and sometimes pickled red cabbage. Frikadeller embody hearty, comforting Danish home cooking.
Flæskesteg
Flæskesteg is a classic Danish pork roast, traditionally served with perfectly crispy crackling, boiled potatoes, brown gravy, and warm red cabbage. It's a festive dish, especially popular during holidays like Christmas, but can be found year-round. The contrast between the tender pork and the crunchy skin is a beloved culinary delight.
Pølse
The Danish pølse, particularly the bright red 'rød pølse', is more than just a hot dog; it's a cultural icon. Served from street-side stalls (pølsevognen), it's typically nestled in a bun with various toppings like fried onions, pickles, mustard, ketchup, and remoulade. A quick, satisfying, and quintessential Copenhagen snack, perfect on the go.
Other cuisines in Copenhagen
Seven days in Copenhagen
Pair these modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Copenhagen travel guide