Riding the train from Copenhagen to Tisvildeleje is like taking an 80-minute tour of every corner of Denmark—past suburbs, verdant countryside, and forested woodlands.  on the shore of the Kattegat Strait is a quiet seaside village with thatched-roof cottages along sand dunes beside the sea. How to Get There: Take the S-train north from Copenhagen, changing at Hillerød.

Riding the train from Copenhagen to Tisvildeleje is like taking an 80-minute tour of every corner of Denmark—past suburbs, verdant countryside, and forested woodlands. on the shore of the Kattegat Strait is a quiet seaside village with thatched-roof cottages along sand dunes beside the sea. How to Get There: Take the S-train north from Copenhagen, changing at Hillerød.

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Geranium: The Dill Stones - with fermented vegetables - Highlights from the ‘Universe’ tasting menu include king crab with lemon balm and cloudberries; and venison with smoked lard and beetroot. There is also plenty of skill and invention in a dish of razor clams, served in thin edible dough ‘shells’, which are painstakingly painted with squid ink to look like the real thing. Salted hake, parsley stems and Finnish caviar in buttermilk

Geranium: The Dill Stones - with fermented vegetables - Highlights from the ‘Universe’ tasting menu include king crab with lemon balm and cloudberries; and venison with smoked lard and beetroot. There is also plenty of skill and invention in a dish of razor clams, served in thin edible dough ‘shells’, which are painstakingly painted with squid ink to look like the real thing. Salted hake, parsley stems and Finnish caviar in buttermilk

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Where to Stay: Great Value The 24-room Tisvildeleje Strandhotel (doubles from $344) is owned by Danish ballet dancer Alexander Kolpin.

Where to Stay: Great Value The 24-room Tisvildeleje Strandhotel (doubles from $344) is owned by Danish ballet dancer Alexander Kolpin.

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ntroduced to Noma’s food via its inimitable series of ‘snacks’ – 10 servings that include the likes of sea urchin toast and caramelised milk and cod liver. These are followed by 10 further courses – a dish of beef tartar and ants among them – before the meal is rounded off with a stunning array of ‘treats’. -Winter potato cooked in fermented barley - Sweet shrimps wrapped in ramson leaves

ntroduced to Noma’s food via its inimitable series of ‘snacks’ – 10 servings that include the likes of sea urchin toast and caramelised milk and cod liver. These are followed by 10 further courses – a dish of beef tartar and ants among them – before the meal is rounded off with a stunning array of ‘treats’. -Winter potato cooked in fermented barley - Sweet shrimps wrapped in ramson leaves

Relae: Pickled mackerel with cauliflower and puréed lemon peel -  Think pickled mackerel, cauliflower and lemon purée or sous-vide chicken with heart, bottarga and sweetcorn. The elegant simplicity of the food is matched by relaxed but efficient service under the watchful eye of Rossen, while the wine list has a strong French accent with natural and orange wines a feature. - Smoked beet and elderflower

Relae: Pickled mackerel with cauliflower and puréed lemon peel - Think pickled mackerel, cauliflower and lemon purée or sous-vide chicken with heart, bottarga and sweetcorn. The elegant simplicity of the food is matched by relaxed but efficient service under the watchful eye of Rossen, while the wine list has a strong French accent with natural and orange wines a feature. - Smoked beet and elderflower

And with Baest, Sicilian-Norwegian maestro Christian Puglisi (of Relæ and Manfreds and formerly of Noma) has given the city a much-needed jolt of Italian. Perfectly charred pizzas emerge from the Neapolitan oven, mozzarella is made from biodynamic milk in the upstairs dairy, and spicy house-cured salumi, like ’nduja and coppiette, are the Danish Hindsholm pig’s proudest moment.

And with Baest, Sicilian-Norwegian maestro Christian Puglisi (of Relæ and Manfreds and formerly of Noma) has given the city a much-needed jolt of Italian. Perfectly charred pizzas emerge from the Neapolitan oven, mozzarella is made from biodynamic milk in the upstairs dairy, and spicy house-cured salumi, like ’nduja and coppiette, are the Danish Hindsholm pig’s proudest moment.

At the airy, Modernist Øl & Brød, from the cult Mikeller microbrewery, the chef spins the idea of smørrebrød—the iconic open-faced sandwich—into degustation menus that might feature buttery beef tartare dusted with black-currant powder or a mélange of confited and pickled wild mushrooms under a runny smoked egg yolk.

At the airy, Modernist Øl & Brød, from the cult Mikeller microbrewery, the chef spins the idea of smørrebrød—the iconic open-faced sandwich—into degustation menus that might feature buttery beef tartare dusted with black-currant powder or a mélange of confited and pickled wild mushrooms under a runny smoked egg yolk.

Meanwhile, Uformel deliciously proves that you can be Nordic and cosmopolitan with a striking black-and-gold room and creative small plates, including turbot ceviche with the fruity, acidic kick of green strawberries.

Meanwhile, Uformel deliciously proves that you can be Nordic and cosmopolitan with a striking black-and-gold room and creative small plates, including turbot ceviche with the fruity, acidic kick of green strawberries.

The high-minded Studio at the Standard, restaurateur Claus Meyer’s waterside complex, got its first Michelin star just months after opening. In the open-kitchen dining room, you'll find Torsten Vildgaard, Noma’s longtime test-kitchen director, arranging a single perfect scallop (that’s been marinated in white-currant juice) on juniper branches or dolloping crème anglaise onto carrot-and-sea-buckthorn sorbet

The high-minded Studio at the Standard, restaurateur Claus Meyer’s waterside complex, got its first Michelin star just months after opening. In the open-kitchen dining room, you'll find Torsten Vildgaard, Noma’s longtime test-kitchen director, arranging a single perfect scallop (that’s been marinated in white-currant juice) on juniper branches or dolloping crème anglaise onto carrot-and-sea-buckthorn sorbet

The 118 rooms at this Latin District hotel are like an adult’s idea of a cool dorm: snug but cheerful, with modern fixtures and furnishings.

The 118 rooms at this Latin District hotel are like an adult’s idea of a cool dorm: snug but cheerful, with modern fixtures and furnishings.

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