THE SCOOP
American chef Erin Sykes Pedersen led Texture to its first Michelin star. Now, she’s stepping out with a concept of her own. Named after the magnolia trees that shaped the Southern landscapes of her childhood, Magnolia opens this August at a yet-to-be-revealed address.
Mikkel Egelund and Morten Kaltoft are going big for their next Italian opening. Arriving September 1, Casino will seat 120 guests inside and just as many beneath the covered atrium at Landemærket 8. The menu builds on the generous Italian cooking of the duo’s RestoBar and Locale 21, only with more ground to cover. Sharing the address is Mercato, an Italian market stocked with fresh produce imported directly from Italy and specialties to bring home.
After four years leading the kitchen at Atelier September and several more sharpening his craft around the world, Bernardo Costantino is finally getting a place of his own. Created with his partner, interior designer Tilde Emborg Fossum, TAMBO is a “most likely all-day” concept arriving in the coming months. Its name—Quechua for a place that hosts travellers—pays homage to a beloved restaurant from Costantino’s Caracas childhood. Much is being deliberately left to take shape, but the foundations are set: a communal kitchen table, Danish produce refracted through Costantino’s playful imagination, and a fire oven certain to shape the evolving menu.
The team behind Kødbyens Fiskebar is expanding its universe across Flæsketorvet. Opening in September, Overfor Tyren pairs interiors created with Henrik Vibskov with an all-day menu that covers morning coffee and breakfast to lunch, wine, dinner, and music after dark. Fiskebar chef Zhi Xiang Weng draws freely from Nordic, French, Spanish, and Chinese cooking, while one of Northern Europe’s largest low-intervention wine collections sits alongside quality wines poured straight from the tap.
The team behind Parisian neo-bistro Cendrillon is bringing its bold personality and fire-driven cooking to Nørrebro this fall. For Danish co-owner Mathias Degn, who worked as a chef in Copenhagen before moving to Paris, the opening marks a natural homecoming. Cinderella will serve tartare, raw fish, rotisserie chicken, grilled meats, and bar snacks, backed by a wine list spanning classic producers and modern natural bottles curated by co-owner and sommelier Arthur Dufau.
Beshket means “trouble” in Ukrainian, and Maryna Korsun is preparing to bring some to Copenhagen. After leading kitchens in Kyiv and traveling across Ukraine in search of regional recipes and produce, the chef and food stylist will serve modern Ukrainian comfort food that looks far beyond clichés. The address and opening date remain under wraps.