Culinary Craft, Culture, and Innovation
Copenhagen has long been a culinary capital, but beyond its Michelin-starred fine dining lies a deeper story—one written in microbes, barrels, and bubbling jars. From wild-fermented wines and koji-laced burgers to gut-friendly kombucha and sourdoughs made with century-old starters, the city is at the forefront of a global fermentation renaissance.
For professionals and travelers alike, these establishments offer more than just remarkable flavour—they embody a philosophy of sustainability, locality, and care. Whether you’re exploring for team inspiration or personal enrichment, these destinations present a thoughtful, delicious glimpse into Copenhagen’s culinary ethos.
Mother (Sourdough Pizza)
Where: Kødbyen, Vesterbro
Why go: For naturally fermented pizza in one of Copenhagen’s most vibrant dining districts.
In the heart of Kødbyen—a vibrant district known for art galleries, nightlife, and innovative dining—Mother has quietly been redefining pizza since 2010. The secret? A wild sourdough starter, lovingly tended without refrigeration, which gives their crusts a nutty tang and digestibility that industrial pizzas can’t match.
What makes Mother special is its mission: “good food for everyone.” It’s not just affordable, but also incredibly high-quality, with ingredients sourced directly from Italy or produced locally. Their pizza dough undergoes a slow, natural fermentation process, elevating humble ingredients into something transcendent. Combine that with the eclectic energy of Kødbyen, and you’ve got a quintessential Copenhagen dining experience.
DAMO (Kombucha Bar)
Where: Nørrebro
Why go: For gut-friendly drinks and a deep dive into Copenhagen’s fermentation scene.
Step into DAMO, and you’ll find something rare: a bar where the taps pour kombucha instead of beer. Tucked into trendy Nørrebro, this cozy spot is both a fermentation lab and a wellness sanctuary. DAMO’s founder draws on ancient techniques and local botanicals—some foraged from Copenhagen’s parks—to create rotating kombucha flavors like ginger beet, blueberry thyme, and even experimental herbals.
Beyond being a place to sip, DAMO is also a hub for Copenhagen’s fermentation community. Regular workshops, talks, and kombucha-pairing dinners attract a mix of curious newcomers and die-hard brewers.
BRUS (Brewpub & Fermentation Lab)
Where: Nørrebro
Why go: For a full-spectrum fermentation experience that combines wild beers, house-made sodas, and Scandinavian cuisine.
A few blocks away from DAMO is BRUS, an industrial-chic brewpub that serves as a playground for the wildly creative minds behind To Øl brewery. Inside this 1,000-square-meter space, you’ll find not just a bar, but a fermentation lab, bottle shop, and kitchen. BRUS regularly releases wild-fermented beers that play with native yeasts and spontaneous fermentation, echoing the terroir of Denmark in liquid form.
The food menu is just as ambitious—think kimchi-topped sandwiches, sourdough-based dishes, and Scandinavian comfort food that embraces pickling, curing, and fermenting.
POPL (Fermentation-Driven Burgers)
Where: Christianshavn
Why go: To enjoy fermentation-forward comfort food created by alumni of the world-renowned restaurant Noma.
If you’ve ever wondered what a burger might taste like through the lens of Noma, POPL is your answer. Created by alumni of the globally acclaimed restaurant, POPL brings fermentation front and center in a laid-back, waterfront setting. Their vegan patties, made with koji, garbanzo beans, and miso, are a study in umami, while the meat options feature dry-aged Danish beef.
The focus here is on approachable excellence—think high-end techniques applied to familiar comfort food. Even the house ketchup has a fermented twist.
Bæst (Charcuterie & Cheese)
Where Nørrebro
Why go: To experience an acclaimed Italian-Danish fusion restaurant with an emphasis on house-made cheese, organic meats, and sourdough.
Just steps from BRUS is Bæst, the fermentation-forward brainchild of Christian Puglisi. It’s a love letter to Italian techniques, filtered through Danish terroir. The mozzarella and ricotta are made fresh on-site using organic milk, while the cured meats—aged with Nordic herbs—come from free-range pigs. The sourdough pizzas from their wood-fired oven regularly top Europe’s best-of lists.
Bæst’s next-door bakery, Mirabelle, further deepens the fermentation theme with crusty loaves and buttery croissants powered by long, slow fermentation.
Poor Chance Winery (Wild Fermentation Wines)
Where: Odsherred (approximately 1.5 hours from Copenhagen)
Why go: To explore the emerging world of Danish natural wine, produced without additives and with a distinct sense of place.
For those willing to venture beyond the city, Poor Chance Winery in Odsherred offers a fresh, rebellious take on winemaking. Using wild fermentation, native yeasts, and zero additives, they craft small-batch wines that reflect the rugged beauty of Northern Zealand’s cool climate.
Tastings are by appointment only, making it an intimate, off-the-beaten-track experience. Labels and wine names are inspired by poetry and punk rock, adding a dose of counterculture to the vineyard scene.
Empirical (Experimental Spirits)
Where: Refshaleøen
Why go: To discover a cutting-edge distillery where culinary experimentation and fermentation meet high-tech spirit production.
A visit to Empirical is part distillery tour, part sensory expedition. Created by former Noma chefs, Empirical blends culinary technique with molecular gastronomy. Their spirits—like the umami-rich “Ayuuk” or the smoky, earthy “Plum, I Suppose”—are fermented with ingredients ranging from koji to miso, then distilled using custom vacuum stills.
Empirical pushes boundaries, crafting spirits that bartenders around the world seek out for their complexity and originality.
Epicurus (Jazz & Fine Dining)
Where: Inner City
Why go: For a refined, multi-sensory experience where Nordic cuisine meets live jazz and thoughtful design.
Combining live jazz with gastronomic flair, Epicurus is one of Copenhagen’s most anticipated new venues. Helmed by Mads Bøttger, formerly of Dragsholm Slot, the menu fuses Franco-Nordic cuisine with fermented accents—think beef tartare with wood sorrel or fermented plum reductions. Meanwhile, cocktails curated by Rasmus Shepherd-Lomborg embrace pickled, aged, and foraged elements.
Designed by renowned studio GamFratesi, the space is both elegant and sensory, making it a full-body experience.
Final Thoughts
From rustic sourdough to avant-garde spirits, Copenhagen’s fermentation-forward food and drink scene bridges tradition and innovation. Whether you’re sipping kombucha in a minimalist bar, tasting koji-infused burgers by the harbor, or discovering natural wines in the Danish countryside, each stop offers more than a meal—it offers a new perspective on flavour, craft, and culture.
Many of these destinations are walkable in areas like Nørrebro and Christianshavn—ideal for a curated crawl. Want to go deeper? We can help design a guided culinary itinerary tailored to your team’s interests.
