At Sonora, you will find Daniela Omegna. Together with her team of passionate Latin American chefs, she serves up simple and classic Mexican dishes with a great focus on flavour. Warm flavours from sunny Mexico The kitchen is named after the charming desert state in northern Mexico with a rich gastronomic culture. The culinary pride…

Crafting sushi is an art that demands precision and top-tier ingredients to achieve that perfect, mouthwatering bite. And in this domain, Zhaoye Li is a master. Originally from China, he has spent the last two decades cooking in Danish and international restaurants in Copenhagen – and honed his skills as a sushi chef at Sticks’n’Sushi…

Seaside has a front row seat to the harbour and is steeped in maritime history, so naturally we have a kitchen that pays homage to the sea. Ocean Bar is the name of the place, and this is where Lasse Nordow works his magic.  Lasse is a trained chef with many fine restaurant kitchens on…

Take the best of different Asian cuisines and bring them together in one kitchen and you have Dang Dang – Asian Flavours. This is where Zhaoye Li conjures up his interpretations of classic Asian dishes, adding his own personal touch. He grew up eating dumplings like gyoza, which, like him, originated in northern China. It was…

Experience the flavours of Latin America at Patagonia Grill, where the cuisine is inspired by Patagonia’s simple tradition of cooking meat over an open fire or hot coals. Juan Alvarez is behind Patagonia Grill, also located at Nansensgade 24. In 2003, he opened his first restaurant, Fuego, inspired by Argentinean cuisine. Since then, he has…

At Nonna Regina, Valentin Gorbalan cooks heavenly pasta dishes where excellent ingredients and good craftsmanship come together. The mission is not to innovate Italian cuisine, but to cook its classics to absolute perfection.   Valentin is a trained chef from Argentina with a strong affection for his Italian grandmother’s cooking – so much so that Nonna…

Project Raw truly lives up to its name. Here, tartare is the jewel of the menu, and this meaty delight is treated with the utmost care before it lands on the plate. The man behind the tartare and Project Raw’s other delicacies is chef Lasse Nordow, who has previously worked in some of Copenhagen’s finest…