"Thanks to Mads Battefeld, Copenhagen finally boasts a world-class (and according to many, Michelin-worthy) sushi omakase. This eight-seat restaurant, one of the toughest to book in the city, distinguishes itself by serving sustainable seafood from the Nordic region. Nigiri preparations include aged wild trout from South Sjaelland, cross-hatch-cut herring with sesame and umeboshi, and a honey-infused tamago cooked over charcoal. Together with sake sommelier Henrik Ando Levinsen, Battefeld also runs sister restaurant Kappo Ando, which offers a more casual setting." - Anna Norström, Gabe Ulla
Anna Norstrom