Travel Reference
In-Depth Information
ive, revelatory and soul-lifting. An equally exciting wine list and sharp, warm service
make this place a must. Book ahead.
Vesterbro to Frederiksberg
Dyrehaven
DANISH
Dkr58-85, dinner mains Dkr125-162; 9am-midnight Mon-Wed, to 2am Thu & Fri, 10am-2am Sat,
10am-midnight Sun, kitchen closes 9pm Sun-Thu, 10pm Fri & Sat; ; 1A, 10, 14)
Once a spit-and-sawdust working-class bar (the vinyl booths and easy-wipe floors tell the
story), Dyrehaven is now a second home for Vesterbro's cool, young bohemians. Squeeze
into your skinny jeans and join them for cheap drinks, simple tasty grub (the 'Kartof-
felmad' egg open sandwich is a classic, made with homemade mayo and fried shallots) and
some late-night camaraderie.
Siciliansk Is
ICE CREAM
noon-9pm mid-May-Aug, 1-6pm Apr-mid-May & Sep; 10, 14)
Honing their skills in Sicily, gelato meisters Michael and David churn out Copenhagen's
(dare we say Denmark's) best gelato. Lick yourself out on smooth, seasonal flavours such
as
havtorn
(sea buckthorn) and
koldskål
(a frozen take on the classic Danish buttermilk
and lemon dessert). For an unforgettable combo, try
lakrids
(liquorice) with Sicilian man-
darin.
Øl & Brød
DANISH
(
;
33 31 44 22;
mikkeller.dk/ol-brod
; Viktoriagade 6; 5-/7-course menu
MAP
GOOGLE MAP
Dkr500/1100;
11.30am-10pm Tue-Thu & Sun, to 11pm Fri & Sat;
6A, 26, 10, 14,
S-train Køben-
havn H)
Modernist Danish furniture, Arne Jacobsen cutlery and a muted palette of greys and greens
offer the perfect backdrop to high-end, contemporary smørrebrod. Decide between the
five- or seven-course menu (the latter includes matching craft beers) and raise your glass
to sophisticated reinventions like dried and smoked goose breast with soft-boiled egg,
