Travel Reference
In-Depth Information
virtually impossible to get a table if you just show up)—be sure to reserve
ahead.
It's a very close stroll from the station: If you go south on the bridge called
Tietgens Bro, which crosses the tracks just south of the station, and carry on
for about 10 minutes, you'll run right into the area. Those sleeping in the ho-
tels behind the station just stroll five minutes south. Or you can ride the S-tog
to the Dybbølsbro stop, which is also just on the edge of this area.
Kødbyens Fisekebar
(“Fish Bar”), one of the first and still the most ac-
claimed restaurant in the Meatpacking District, is run by a former chef from
the famous noma restaurant (see sidebar). Focusing on small, thoughtfully
composed plates of modern Nordic seafood, the Fiskebar has a stripped-down
white interior with a big fish tank and a long cocktail bar surrounded by smal-
lertables.It'sextremelypopular(reservationsareessential),andfeelsabittoo
trendy for its own good. While the prices are high, so is the quality; diners are
paying for a taste of the “New Nordic” style of cooking that's so in vogue here
(100-145-kr small plates, 200-245-kr main dishes; Tue-Thu 17:30-24:00, Fri
15:30-24:00, Sat 12:00-2:00 in the morning, Sun 12:00-15:30, closed Mon;
Flæsketorvet 100, tel. 32 15 56 56).
BioMio,
in the old Bosch building, is a fresh take on an old cafeteria: First,
claim a table (don't be afraid to share—Danes don't bite—and make a note of
your table number). Then pick up a plastic card from the front desk to keep
