As Scandinavia’s gourmet capital, Copenhagen’s hotels are becoming more than destinations to lay your head down with their restaurants now offering guests an array of locally sourced ingredients, New Nordic cuisine, Michelin-star dining, and more. The Radisson Blu Royal Copenhagen recently welcomed a prestigious new culinary team at the internationally renowned restaurant Alberto K. including Executive Chef Jeppe Foldager who was the winner of this year’s Bocuse d’Or Silver medal. The luxurious d’Angleterre hotel also boasts award-winning culinary talent with the addition of new restaurant Marchal from Michelin-starred Chef Ronny Emborg and recently added Balthazar, Copenhagen’s first Champagne bar. Keeping true to Denmark’s New Nordic culinary heritage, the Andersen Hotel‘s breakfast restaurant will turn into a pop-up dinner destination, Nymindegab, named for the small village on the west coast of Denmark, and will open from October until mid-December. In an effort to make the most of seasonal ingredients, the Scandic Hotel Group has been working with celebrity chef Jamie Oliver to launch a summer and kids menu in June, which is served at all 156 hotels in the Nordic countries.
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