Alouette

"Closing and reopening a successful restaurant is a gamble, but it paid off for Alouette. The new space on the edge of the King’s Garden is both bigger and better than the original. It’s has always been centered around seafood, though the new seasonal menu has a heavy focus on vegetables and the farmers and producers who grew them. This is the kind of place where simple ingredients are the stars of the show: white asparagus is served with grilled peas and caviar, and Jerusalem artichokes alongside pork loin. The staff are casual and friendly despite the fancy vibe, and the chef will probably swing by for a chat or two over the course of the evening. The food is great, but the warm and inviting team is half the reason you’ll want to return. photo credit: Mikkel Bækgaard" - Mary Holland

"There’s an underground, rock ‘n’ roll vibe to this modern restaurant hidden away in the old industrial part of town, which is housed inside a former envelope factory and accessed via a graffiti-covered lift. The experienced Chef works closely with local farmers to ensure ingredients are at their peak, and dishes are pared-back, balanced and sublimely flavoured, with sauces being a highlight. The open fire is used to great effect.This restaurant is temporarily closed." - Michelin Inspector

"Alouette is a hidden gem on the Danish dining scene — behind an unobtrusive garage door and past a graffiti-covered hallway lies a surprisingly bright Michelin-starred restaurant that serves a set five-course menu. The menu changes weekly with a focus on small producers and seasonal ingredients." - Maya Kachroo-Levine Maya Kachroo-Levine Maya Kachroo-Levine is the digital senior editor at Travel + Leisure. She covers hotels, destinations (focusing on Europe, Asia, California, and Mexico), food and drink, cruises, and l

"At Alouette, executive chef Nick Curtin has created an environment he hopes encourages diners to feel like welcome guests in his home, with a playful, thoughtfully conceived cuisine that favors seasonality and lacks pretension. Alouette serves a five-course menu that starts at about $170 per person." - Emily Nathan

"Alouette is sort of famous for its sauces, and it’s somewhere you’ll find yourself bartering with the waitstaff to be let into the kitchen, scrap of bread in hand, to wipe the bottom of the pans clean like a kid licking cake batter from a bowl. The regularly changing tasting menus are inspired by whatever seasonal produce is brought to the kitchen by their local producers. This makes for an eclectic blend of dishes, like caviar with a sunflower seed fudge, intricately plated to look like a marigold and served after a few slices of prosciutto. Each course is bussed to your table by a member of the kitchen, which often includes the super charming head chef and owner. Keep him talking a little while and he’ll feel like a friend by the end of the night." - Sorcha Mccrory