Issue 002: Big flavor, small footprint
March 2025
Our latest issue dives deeper into some of the city’s trailblazers when it comes to cooking, concepts products, and innovation with plants at the center. With this issue, we hope to inspire others in the industry to try their hand at plant-based cooking.
The supplier:
MATR Foods
How this fermented whole foods concept could change how we look at protein-based meals.
The innovator:
FÆRM
This Copenhagen startup has cracked the code for replicating cheese using plants.
Issue 001
August 2023
Eight stories with different personalities and places in Copenhagen that exemplify the city’s gastronomic narrative.
ARK
How storytelling has shaped this world-class plant restaurant.
Diamond Slice
How the legendary New York pizza slice finally found its way to Copenhagen.
Flere Fugle
Going beyond the bakery.
Mangia
What the right vibe means to a restaurant, and how to achieve it.
Sushi Anaba
The joy of difficult simplicity: How Mads Battefeld realized his vision of a truly authentic sushi restaurant.
Il Buco
The never-ending pursuit of the sustainable restaurant.
Omar
“We’re the ones in charge here”: How Omar redefined inclusivity and well-being in a restaurant workplace.
Apotek 57
… and the intersection between food and design.
About
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In Copenhagen we live as we eat. Closely together, with care for nature, and with an eye on the future.
The New Nordic cuisine has been travelling the world, and world-class chefs have found their home in our city.
Our restaurants and chefs are constantly cooking up something new. Things are boiling, freezing, sizzling, fermenting, burning … And through the hands and communities of chefs, we have created a huge culinary scene in a small capital.
We obsess over taste, skills and high-quality produce, and food will forever make us feel, discover and grow.
You’re welcome. Crave Copenhagen with us.
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Craving Copenhagen is the new core narrative for Copenhagen as a gastronomic city.
Nearly 20 years after the release of the New Nordic Manifesto, which put Copenhagen firmly on the world map of food, the city’s restaurant scene is more vibrant, more innovative, and more diverse than ever.
Copenhagen has picked up the torch and gone from New Nordic to simply ‘New’: A place where local classics and produce meet global kitchens, tradition and heritage intermingle seamlessly, and a myriad of nationalities stand shoulder-to-shoulder in the prep kitchens, work the floors and run the day-to-day.Therefore, Wonderful Copenhagen invited the industry to help formulate this narrative celebrating all the new things cooking in our capital.
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The new core narrative wouldn’t be anything without the city’s many restaurants, chefs and passionate people working within the industry.
Therefore, Wonderful Copenhagen created a digital magazine to celebrate them by focusing on eight different places we believe embody the values and themes within the narrative in different ways.
We wish to breathe life into the narrative, and to go from broad strokes to specific stories, passions and people.
We also aim to inspire other chefs and restaurateurs to become even better at what they’re already great at: Making Copenhagen one of the very best places in the world to eat, and telling that story.
Contact
Want to learn more about Craving Copenhagen? Feel free to reach out:
Adam Engel
Head of Greater CPH & Civic Engagement, Wonderful Copenhagen
+45 60 82 54 09
aen@woco.dk