Skt. Peders Bageri København

22/09/2026: This is one of Denmark's leading restaurants, having been awarded three Michelin stars in 2026. The dishes, which focus on regional Danish ingredients, have a variety of flavors layered together, resulting in an overall gentle taste. The service is also top-notch (there were even staff members who spoke Japanese), and the restaurant has a casual, Scandinavian atmosphere, making it a pleasant place to spend time.

17/09/2026: This is a very cozy restaurant with a lot of artwork on the walls. It has its roots on the Danish island of Bornholm, and the cuisine is built entirely around that island's ingredients and terroir. When you walk in, you get to say hi to the chefs, and a nice touch was that each chef took turns presenting the dishes we were about to have, which made it very personable. I was eating alone, so they placed me at the communal table, which was nice, because I got to talk with five other complete strangers, and it made the meal more pleasurable. I had the wine pairing, which was very nice, with high quality wines from many different areas, including a Portuguese wine served in the style of a Burgundy. Some of the standout dishes come from their farm in the north, where most of the ingredients are grown. One was a beautiful harvest-style plate with three pieces of different fish and a very concentrated broth. Another was the smoked salmon, which is brined for four days, then cold smoked, and finally warm smoked just before serving. It really stood out for how moist it was, and how it melted in your mouth with all the oils of the salmon preserved. The last standout was a tart with anchovies, which was beautiful. The only downside is that the service is quite long. It took about six hours to complete the meal, and it felt a little drawn out at times, with long intermissions. The pace went very well in the beginning, up until the palate cleanser, and then it slowed down as the night got later.