Over three decades ago, Claus Christensen ushered in Copenhagen’s era of Danish-French maximalism at Restaurant Gammel Mønt. After its tenure came Salon, but the insatiable chef longed for something more intimate. So, he passed the reins to a new generation of chefs and created a culinary haven of his own.

Bird disrupted the craft cocktail scene in 2021 with batched cocktails and acoustic supremacy. Now, at a new City Center outpost, martini happy hours ease the transition from online to out-of-office.

I Cook Because I Love to Eat — Chef Mati Pichci

IN A CITY WHERE DESIGN IS CURRENCY AND BREAKFAST BORDERS ON RITUAL, THE CHEF HAS TURNED A HUMBLE OMELETTE INTO A CULTURAL ARTIFACT.

Filled with aromatic, seasoned pork, these classic dumplings are perfect fresh off the pan or stashed in the freezer for a future craving.

While most olive oils chase heritage aesthetics or the bright pop of Gen Z branding, Psyche goes the other way.