The story
On the 10th floor of a building on Jernbanegade, Trio offers a dining experience that combines international flair with a sweeping panorama of Copenhagen. The restaurant occupies two levels: the 9th floor houses a lively bar with an abundant selection of drinks, while the 10th floor is dedicated to the dining room, where floor-to-ceiling windows frame the city below.
The kitchen is led by Chilean chef Damian Quintana, whose style aligns naturally with the restaurant’s international outlook. The menu reads like a conversation between continents: leche de tigre, wasabi, vadouvan, tamarind, and kombu all appear, while the main ingredients follow the seasons and the logic of classic pairings. You might find squid, hamachi, morel, and lamb, each treated with precision and a sense of place. This is modern cuisine that draws from New York energy and Copenhagen’s ingredient-driven ethos, without being bound by either.
Trio has earned a Recommended mention in the Michelin Guide and a Masters level award from the White Guide, which notes that the restaurant’s style is perfectly suited to its setting. The atmosphere is refined but welcoming, with table service, a chef’s table option, and private rooms for events. Whether you come for a full dinner or a drink at the bar with the view, Trio is a place that rewards attention.
Recognition
Details
History
There is leche de tigre, wasabi, vadouvan, tamarind and kombu on the menu, with the main ingredients following the season, ripeness and the classic combination of squid, hamachi, morel and lamb. The new kitchen chef, Chilean Damian Quintana at Trio, fits perfectly with the New‑Yorker international style across two floors, offering an abundant selection of good drinks in the bar on the 9th floor, while the food is served on the 10th floor with a view over large parts of the spring‑struck Copenhagen.
