THE SCOOP
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.
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.
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.
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.