Copenhagen’s vibrant food scene continues to evolve, offering both residents and visitors an array of new and revitalized dining experiences. Here’s a look at some noteworthy additions and transformations in the city’s culinary landscape.
Krogs Fiskerestaurant: A Seafood Institution Reimagined
After over a century at its historic Gammel Strand location, Krogs Fiskerestaurant has undergone a significant transformation. Reopening in May 2026, the restaurant now aims for a higher gastronomic level under the leadership of head chef Andreas Ring Kjeldsholm Hansen. This revitalization honors its rich heritage while introducing contemporary culinary techniques.
Akaton: Copenhagen’s First Dedicated Tonkatsu Spot
In January 2026, Akaton opened its doors in Østerbro, sharing a space with the yakitori counter Aotori. Helmed by chef Daichi Suminoe, Akaton specializes in traditional Japanese tonkatsu set meals. The restaurant sources pork from select Danish producers and uses organic sourdough for its panko, resulting in a lighter, more flavorful crust. The set meal is completed with miso soup, steamed rice, shredded cabbage, and house-made pickles.
Seaside Toldboden: A Global Culinary Journey
Seaside Toldboden offers a unique dining experience with seven chefs presenting cuisines from seven different corners of the world. Located along Copenhagen’s waterfront, this gastro house provides a diverse menu ranging from oysters and ceviche to grilled monkfish and tomahawks, all crafted by chefs with backgrounds in Michelin-starred establishments.
Depanneur Deli: A New Neighborhood Favorite
Expanding its presence in Copenhagen, Depanneur has introduced a new deli on Rantzausgade. This latest addition continues the brand’s tradition of blending café, deli, and bar elements, creating a welcoming space for locals to enjoy quality food and beverages in a relaxed setting.
ESSE: Matt Orlando’s Sustainable Culinary Venture
Chef Matt Orlando, known for his commitment to sustainability, has returned to Copenhagen with his new restaurant, ESSE. Building on his experience from Amass, Orlando takes sustainability further at ESSE, focusing on innovative dishes that emphasize environmental responsibility. The restaurant has already earned its first Michelin Star, reflecting its dedication to both culinary excellence and sustainable practices.
These establishments exemplify Copenhagen’s dynamic and ever-evolving food scene, offering a blend of tradition and innovation that continues to captivate food enthusiasts.