Food in Nordhavn

After years immersed in Southeast Asia’s vibrant culinary scene, acclaimed chef Matthew Orlando returned to Denmark in 2025 to launch ESSE. Named after the Latin word for “to be,” “to reflect,” and “to exist,” the restaurant embodies Orlando’s recent journey of personal and professional introspection.

Silo CPH offers elevated dining on the 17th floor of The Silo, a transformed 1962 grain silo redesigned by COBE Architects in 2017. For lunch, it becomes Høi, serving traditional Danish smørrebrød; by night, it delivers modern French-Italian cuisine. The building houses 39 unique apartments and a rooftop bar, standing as a landmark of Copenhagen’s innovative reuse of its industrial waterfront.

Atelier September is a vegetarian café, known for its minimalist style and signature dishes like buttermilk pancakes and seasonal smørrebrød. Located in Nordhavn’s red-brick Århusgade district, it serves breakfast, lunch and cakes. Chef and restaurateur, Frederik Bille Brahe, is also known for the popular museum cafés Kafeteria at The National Gallery of Denmark and Apollo at Kunsthal Charlottenborg.

Sushi Anaba is Copenhagen’s most ambitious sushi restaurant, offering an intimate omakase experience at a 14-seat counter inside the restored 1916 Customs House. Founded by Mads Battefeld, former sous chef at Michelin-starred Henne Kirkeby Kro, who was trained in Japan, the restaurant blends precision, tradition and a curated drink menu featuring rare sake, wines and teas, reflecting Mads' background as a sommelier.

"The little sibling of Anaba" offers a dining experience that combines Japanese minimalism with French craftsmanship. Led by former Anaba chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang, the restaurant now occupies Anaba’s original Nordhavn space. With just 16 seats, eight at the bar, guests enjoy an intimate dining experience, watching the chefs craft each dish before them.

An artisan bakery known for its modern interpretations of classic Danish baked goods and they make coffee from their own brand and roastery. With several locations across Copenhagen. The Nordhavn branch is located right next to the harbour bath at Sandkaj, making it an ideal spot to grab a coffee and pastry to enjoy by the water.

One of the Mexican taquerias started by Rosio Sanchez, a former pastry chef at noma. Hija de Sanchez takes inspiration in traditional Mexican cuisine elevating the Mexican street food tacos. Here Rosio combines Mexican produce with fine dining techniques and local ingredients, while also importing some of their main ingredients from Mexico supporting small, local farmers.

Nordhavn’s hub for culture, creativity and communal dining, run by a young cultural collective. From Tuesday to Saturday, shared dinners bring people together over vibrant, globally inspired dishes made from fresh, seasonal produce. Beyond food, NordhusCPH hosts concerts, workshops and events. As a sustainable practice, 1% of each bill supports Foodprint Nordic’s work in regenerative agriculture.

ÅBEN is a Danish craft brewery with several locations across Copenhagen, known for its ever-changing selection and experimental approach to brewing. Each month, ÅBEN introduces 2–3 new beers, ensuring that the selection is different with every visit ranging from IPAs and stouts to distinctive sours. In Nordhavn, ÅBEN’s bar is located in The Red City, an area defined by its historic red-brick buildings.

An Indonesian eatery from the team behind the Michelin-starred Thai restaurant Kiin Kiin. The restaurant offers a relaxed dining experience with the option of a family-style sharing menu or classic Indonesian dishes such as curries. Embracing its Nordhavn location, Kini Kini’s interior is designed as a playful mix of tropical inspiration from Bali and industrial references to the surrounding architecture of Nordhavn. 

A contemporary bistro reimagining the traditional Danish inn, located in Nordhavn’s Red City. Co-founded by renowned gastronomic consultant Mikkel Maarbjerg, the restaurant focuses on seasonal produce sourced from select producers. Guests can choose between à la carte or a full tasting menu, paired with a selection of European wines, complementing the dishes and changing seasons.