Copenhagen is gaining a reputation for its restaurant scene and the Danish kitchen is hip – but do its desserts meet the grade? Here's the lowdown not only on the city's most desirable pastries, but where to find a tiramisu or a tart you just can't resist.
Top of our list is Strangas Cakeaway – you’ll have to eat your main course elsewhere, as this place is devoted entirely to the sweet tooth. A little out of town on Aboulevard, this conditori is run by the former pastry chef of Michelin-starred Italian Era Ora Nikolaos Strangas.
A more traditional patisserie is the long-established La Glace, with old-fashioned charm and delicacy.
Dainty cakes can be had at the Royal Cafe along with sandwiches, soups and mains. The sumptuous surroundings of the Cafe Glyptoteket compel some regulars to pay the museum entrance fee just to enjoy coffee and a cake in the elegant winter gardens.
Round off a selection of the innovative starters and mains from contemporary Scandinavian kitchen of Restaurant Geist on Kongens Nytorv with one of a number of exceptional desserts.
La Galette, found hidden in a courtyard, is one of the Latin Quarter’s secrets; Breton buckwheat pancakes, both sweet and savoury.
A new concept in Copenhagen is the Sunday afternoon cake table, which can be enjoyed in the fresh, airy surroundings of Restaurant Orangeriet in Kongens Have and the more off-the beaten path Spiseri in Norrebro. We hope this tradition is here to stay.
We think few kitchens can come up with desserts as delectable as the Italian; dolcis of panna cotta ice cream and tiramisu are all homemade at Cofoco’s The Italian, on the street level of Hotel Kong Frederik, and are organic at trattoria Che Fe.
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