Nimb, a 13-room hotel on the edge of Tivoli Gardens, has become a foodie destination for its in-house dairy, food shop and high-end hot dog stand, as well as for its haute restaurant, Herman. Chef Thomas Herman transforms traditional Danish dishes into elegant creations, like the prosaic bacon-and-mashed-potato combination known as Burning Love, which he reinvents as a potato-and-brown-butter sabayon.
We loved: Chestnut bisque with scallops and caviar.
Insider tip: Have after-dinner drinks upstairs in the hotel’s baronial bar.
Chef-owners Jakob Mielcke and Jan Hurtigkarl have converted an 18th-century building into a quirky fantasyland, with murals of vibrant-green ivy and ferns and a sound track of raindrops and insects scuttling in the forest. The restaurant closes from January through March, when the chefs travel to find inspiration for global dishes like scallops with hibiscus and Jerusalem artichokes.
We loved: Hare with beets, elderberry and pear.
Insider tip: Check out the outlandish bathrooms—one has a ceramic bull’s head that appears to be bleeding red crystals.
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The only Copenhagen restaurant with two Michelin stars, Noma is a showcase for Danish-Macedonian chef René Redzepi’s radical New Nordic cuisine—think edible “soil” made from malted grains and cheese served with the ashes of burnt hay (much more delicious than it sounds).
We loved: Musk ox with Gotland truffles, milk skin and salsify.