Stereotypes of Danish cuisine inevitably feature visions of streaky bacon and swirly pastries . But trail-blazing restaurants like the two Michelin-starred `` Noma '' have ushered in a fashion for so-called `` New Nordic Cuisine '' that has seen bon vivants straining their vocal chords in songs of praise . Copenhagen , the stylish Danish capital , is leading the way in this North European culinary revolution . Indeed , the latest edition of the Michelin Guide awarded the city 's restaurants an impressive 14 stars -- more than any other of its Scandinavian counterparts . But the city is also dotted with eateries for all occasions and tastes , offering more than just Michelin starred fine dining . Here is CNN 's at-a-glance guide to Europe 's new culinary capital . NomaFor a foraged feast . Noma is hidden inside an 18th-century storage building that was once used to keep salt . Facing out onto the quiet waterways of Copenhagen Harbor , it 's an unassuming location for a two Michelin star restaurant , regularly touted by industry experts as the best in the world today . René Redzepi , founder and head chef , has been wowing foodies ever since Noma 's relatively recent emergence , with his extraordinary emphasis on local and foraged food , showcasing the cuisine of the cold North Atlantic . `` Vegetables in soil '' offers perhaps the most illustrative and notorious example of Redzepi 's agrarian-focused philosophy . Locally sourced baby carrots , radishes , leeks and celeriac are served on a bed of `` soil '' , which is in fact a combination of malt flour , hazelnut flour , melted butter and beer . Noma 's interior echoes this earthy outlook . Rustic wooden beams extend between the white-washed walls , and food is served on bare dark oak tables . Those with time on their hands should opt for the 12-course `` Noma Nassaaq '' taster menu . The four-hour degustation begins with a platter of sea-buckthorn with pickled rose-hip petal , and culminates in a Jerusalem artichoke sorbet with apple , shortbread and chocolate discs , taking in a cosmic array of Nordic delights in between . See also : Indian master chef gets fresh at 'world 's best restaurant ' Royal CaféFor quirks and curios . Part design museum , part porcelain china shop , part upscale eatery , the Royal Café is less fine dining , more Mad Hatter 's tea party . The interior is a sugary feast for the eyes . Ornate chandeliers hang from ceilings plastered with psychedelic wallpaper , and the long , slender room is adorned with curiosities that range from the sublime to the ridiculous , in a brand of décor the café calls `` funky baroque . '' Created in collaboration with design legends like furniture company Fritz Hansen , architectural firm Arne Jacobsen and sound specialists Bang & Olufsen , the café is a testament quintessentially Danish design . Aside from a delightful selection of salads , pastries and hot chocolates , the Royal Café is best known for its modern take on traditional smørrebrød -- the famous Danish open sandwich typically adorned with meat or cheese . Here though , proprietor Rud Christiansen has added an east Asian dimension : sushi . The result is the endearingly termed `` Smushie '' -- colourful bite-sized sandwiches piled high with a selection of fish and vegetables . Den Økologiske PølsemandFor cheap eats . Readers of Danish newspaper Politken were recently asked to select their favourite Copenhagen eating establishment . The locals voted overwhelmingly in favor of the `` Den Økologiske Pølsemand '' ( DOP ) -- a humble hot dog stand . While the city is riddled with white vans peddling fairly predictable low-grade sausage and bun combos , DOP 's owner Claus Christensen has set his heart on introducing a better breed of fast food . Everything is organic , from the star attraction of grilled pork sausage to the remoulade and fried onions . The buns are made from slow-fermented sourdough bread and linseed -- the sort of thoughtful detail that explains why DOP has so quickly become the people 's champ . FiskebarenFor sea food fanciers . In this fish-focused eatery , the main courses salute the unsung heroes of the North Sea , with often neglected specimens such as dab and whiting on the menu . Ordinarily hum-drum dishes are given a `` New Nordic Cuisine '' -style twist . The fish and chips , for example , are made from fresh and zealously sourced haddock that is lightly smoked before frying , then cheekily served in the traditional newspaper cone . The décor features the mesmerizing centrepiece of a cylindrical jellyfish tank and decorative meat hooks hang from the ceiling . The latter are a homage to Fiskebaren 's location in the former Meatpacking district ( Vesterbro ) . As is so often the case with formerly dilapidated industrial quarters , the area has become excruciatingly cool , so book in advance or face a long wait . Mielcke & Hurtigkarl For garden enthusiasts . Situated in the Fredriksberg gardens , on grounds run by the Royal Danish Garden Society , Mielcke & Hurtigkarl infuses fine dining with prime horticulture to create a truly multi-sensory experience . Green textiles bring the encircling garden inside , as does a gently immersive soundscape that mimics the noise of forest creatures . All the while , shards of light dance on crystals hanging from the ceiling . The inventive kitchen pairs rare ingredients from around the world . Foie gras positioned on top of a `` bark '' made of bull kelp from Vancouver Island and a dessert of deconstructed berries , lavender ice cream , `` spherified '' ( gelled ) ruccula and apricot , and fresh clovers is a dish indicative of Mielcke & Hurtigkarl 's blend of humor and haute cuisine .
Copenhagen is at the heart of the wave of ` ` New Danish Food '' Restaurants like two Michelin - starred ` ` ##s '' have put Scandanvian food on the map . It offers food for every palate in a culinary tour of Copenhagen .