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The Five-Point Weekend Escape Plan

Feast on Nordic Cuisine in Copenhagen


2. Where to Eat

Both Aamanns (left) and Fiskebaren (right) source their fish from surrounding waters.   

Make reservations a month in advance for the nine-course wine and tasting menu at AOC Aarø & Co. ($300), which won a Michelin Star last March. Try experimental seasonal dishes like Danish mussels with green strawberries in the vaulted cellar of a seventeenth-century palace.

Dig into Aamanns’ modernized versions of the open-faced sandwiches known as smørrebrød: homemade rye loaded with pork rillettes, barrel-cured herring, and ox breast ($8 to $10). Owner Adam Aamann does all the smoking, salting, and pickling himself.

Sit at the bar beside the jellyfish tank for the best dining-room views at Fiskebaren, a year-old seafood restaurant housed in a former meat locker. The menu alters daily depending on the catch, but expect goodies like North Sea brill or Limfjord oysters ($14 to $19).

Watch chefs slow-cook deer in the three open kitchens at Brasserie, a 120-seat restaurant inside the Moorish-style Nimb Palace, which also includes an on-site dairy.

Published on Jun 24, 2010 as a web exclusive.

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