Copenhagen

One of the city’s several Michelin-starred restaurants, the Noma draws upon Greenland, Iceland, and the Faroe Islands for its inspiration. — DK Eyewitness

This modern northern European kitchen gives Noma a run for its money. — Fodor's

Expect rigorously seasonal pared-down dishes like broccoli with parsley puree or veal hearts with pepper sauce. — Concierge

Complex and original small plates are created with an assured and confident touch. — Michelin Guide

A former bread factory houses this chic restaurant which serves sophisticated vegetarian cuisine. — Michelin Guide

This posh two-Michelin-starred restaurant, which is tucked into a basement, is where you can sample of Copenhagen's finest haute cuisine. — Condé Nast Traveler

Smorrebrod (which translates as "bread and butter") is the classic Danish lunch, consisting of a piece of bread with a variety of toppings—essentially, an open-face sandwich. — Travel + Leisure

A small and exclusive restaurant by Churchill Park near the Little Mermaid statue, with fine food and fine wine. — Insight Guides

For lunch, try the all-you-can-eat buffet of pickled herring or a range of other Danish specialties. The restaurant is also known for its own flavored snaps collection, which is made in-house. — Fodor's

You'll find both croque monsieur and pickled herring—along with Copenhagen's best people-watching from outdoor tables. — Travel + Leisure

This five-generations-old, world-renowned lunch spot is synonymous with smørrebrød, the Danish open-face sandwich. — Fodor's

Chef Thomas Rode Andersen's French- and Danish-inspired dishes employ local ingredients and are served in a medieval subterranean space with whitewashed walls and vaulted ceilings. — Fodor's

The menu features dishes such as oysters, octopus, beetroot and pork belly. It ain’t cheap, though, with an eight-course, wine-paired menu. — Rough Guide

The after-work spot for theater people, this restaurant and bar is situated on a houseboat in Christianshavn. — Travel + Leisure

They're enormous. Luckily, they open electronically, and once you've entered, you're met by two hosts...from there, you're led through a series of spaces, from a bar to a dining room to a lounge. — Condé Nast Traveler

If in doubt, make sure at least one of the dishes you order is the pan-fried fillet of plaice for perfectly cooked fish served with remoulade and lemon. — The Telegraph

For krone-conscious foodies, salvation comes in the form of this simple yet elegant hot spot. — Lonely Planet

Stylish restaurant seating just 20, where old WWII shells act as candle holders. — Michelin Guide

The chefs at Salt take market-fresh ingredients to the limits of their innate possibilities, dishing out sublime concoctions. — Frommer's

Lunches include salads, sandwiches, and burgers; in the evening you can order prix-fixe dinners of between three and four courses. Dishes feature beer as an ingredient. — Fodor's