THE SCOOP
Former Marchal chef Marvin Christensen is stepping out on his own with Phoebe, a white-tablecloth restaurant on Nina Bangs Plads. Classic French techniques meet Copenhagen energy and local Danish ingredients in dishes like turbot with peas and clam sauce and roast chicken with asparagus. Expect Parisian polish without the formality.
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.
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.
Four friends raised in Frederiksberg are bringing the neighborhood spot they always dreamed of to Gammel Kongevej. Casita—Spanish for “little house”—will move from coffee and breakfast sandos by day to wine, tostadas, and freshly made sandwiches as the hours pass, all shaped by the Latin flavors and easy hospitality.
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.