Travel Reference
In-Depth Information
Copenhagen's oldest
konditori
(pastry shop) has been compromising waistlines since 1870.
Succumb to a slice of the classic
valnøddekage
(walnut cake), a sinful concoction of crush
and caramelised walnuts, whipped cream and Mocca glacé. Alternatively, betray your per-
sonal trainer with the
sportskage
(crushed nougat, cream and caramelised profiteroles).
Höst
MODERN DANISH
mains Dkr195-215, 3-course set menu Dkr295; 5.30-9.30pm daily; 40, Nørrebro)
Höst's phenomenal popularity is a no-brainer: warm, award-winning interiors, mere-mortal
prices, and New Nordic food that's equally fabulous and filling. The set menu is great
value, with three smaller 'surprise dishes' thrown in, and evocative creations like salted
Faroe island scallops with corn, raw plums, pickled black trumpet mushrooms and wild
garlic. The 'deluxe' wine menu is significantly better than the standard option.
Book ahead, especially later in the week.
Brdr.Price
INTERNATIONAL
mains Dkr145-195, restaurant mains Dkr175-265; cafe noon-midnight Sun-Thu, to 1am Fri & Sat,
restaurant 5.30-10pm Sun-Wed, to 10.30pm Thu-Sat; ; 6A, 11A, 150S, Nørrebro)
Siblings Adam and James Price host a cult-status TV cooking show (Adam also created
TV series
Borgen
), and their noshery turns prime produce into mood-enhancing comfort
grub. Join foodies,
Borgen
fans and the odd poet in the bistro-style cafe for standouts like
pillow-soft pulled pork served burger-style. Downstairs in the restaurant, chintzy chandeli-
ers make a suitable match for old-school fare like lobster thermidor.
Bistro Pastis
FRENCH
Dkr115-145, mains Dkr165-285; 11.30am-3pm & 5.30-10.30pm Mon-Sat; 11A, 350S)
Paging both Paris and NYC with its lipstick-red banquettes and white subway tiles, upbeat
Pastis is just the ticket for a post-shopping Gallic bite or a more substantial dinner date.
Feel fancy over a light
salade chèvre chaud
(grilled goat's cheese salad with pickled wal-
