The story
Koefoed sits just below street level in central Copenhagen, near Kongens Nytorv metro, in a space defined by whitewashed vaulted arches and cozy nooks. The interior, with its raw, lime-washed curves, takes inspiration from the distinctive round churches of Bornholm – a nod to the island that gives this restaurant its soul.
The kitchen, led by Thomas Haldrup and Ronni Mikkelsen, builds its modern cuisine on close relationships with farms on Bornholm. Many ingredients travel directly from the island to the table, and the menu reflects a deep respect for those raw materials. The result is cooking that feels both rooted and refined.
Lunch is a celebration of Danish open-faced sandwiches. The classic “Sol over Gudhjem” – a herring dish with egg yolk and chives – sits alongside a parade of smørrebrød: pickled herring, fried fish fillet with remoulade, beef tartare, and a vegetarian option of fried red beet with blackcurrant. For the full experience, the Bornholm lunch menu offers a multi-course journey through silde, rejer, and creamed pork tenderloin with morel sauce.
In the evening, the menu shifts to longer tasting sequences. The Prestige Menu and Fiskemenu are recommended for private dining, and the restaurant can accommodate groups from 8 to 90 guests in separate rooms closed off by curtains.
Koefoed’s consistent quality and value earned it a Michelin Bib Gourmand in 2026, a mark of good cooking at accessible prices. The wine list leans interesting, with beers from Svaneke Bryghus and aquavit from Den bornholmske Spritfabrik in Nexø.
The atmosphere is relaxed but polished – the kind of place where you can linger over a lunchtime snaps or settle in for a full evening of Bornholm-inspired modern cuisine. With outdoor seating in warmer months and a private room for events, Koefoed adapts to the occasion without losing its sense of place.
Recognition
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