from Conde Nast Traveler Magazine :
The setting is unmatched in the City of Spires,....The Italian-Danish menu at Alberto K audaciously pairs northern and southern European traditions, with such offerings as prawn cappuccino soup and goat cheese sorbet...... The Pear Variations is hands down Copenhagen's best dessert.

From Saveur magazine:
At Restaurantionen, Bo Jacobsen and his wife Lisbet, lift patrons’ spirits with dishes inspired by French, Italian and Danish cuisine and based mostly on Danish ingredients. The single five-course menu, with a wine for each course, changes weekly. Bo employs an old Scandanavian method for tenderizing duck….by soaking it in a strong brine. Then he poaches it in vegetable stock and serves it with a cloud of horseradish whipped cream.

FT’er SptCA stated:
Further afield, had some good meals - small places off of Stoget a block or two. One was a Breton crepe place in an alley (can't remember the name, sorry) and the other was RizRaz - funky meat-on-a-stick and exotic salad bar.