Where to drink
These days, alcohol seems to be subject to the same creativity in Copenhagen as food. Take Empirical Spirits (empiricalspirits.co), founded by Lars Williams (pictured above), a former chef-scientist at Noma’s Nordic Food Lab. Unlike many distillers, who buy in industrially made ethanol as a base, Empirical makes it from scratch using top - quality grains, fermenting them with koji (the fungus used to make sake in Japan) and adding botanicals, from quince tea to wild pea flowers. Empirical will open its first tasting room this winter in Refshaleøen, sharing a warehouse space with Broaden & Build (broadenbuildcph.com), a brewer y- cum- casual restaurant coming in Januar y from Amass’s Matt Orlando. Nearby on Refshaleøen is the latest bar from pioneer microbrewers Mikkeller (mikkeller.dk), where naturally fermented brews,slow aged in wooden casks, take centre stage. Formerly a car-repair shop, Mikkeller Refshaleøen (pictured right) has vintage cars parked outside (one retrofitted as a beermobile with its own taps), as well as food trucks and a seating area overlooking the harbour. Natural-style wines are also big in Copenhagen, and can be tried at La Banchina (labanchina.dk; pictured above), a shack turned Italian café in Refshaleøen. Locals laze on the pier in summer, glasses in hand, feet dangling in the water. There’s a sauna inside for those who need encouraging to take a dip in winter. Just by the car-free bridge crossing the harbour, Den Vandrette (denvandrette.dk) has a selection of biodynamic wines, and ser ves sharing plates in a warm, homely atmosphere (pictured below) that embodies the Danish concept of hygge, with its candles, rugs and dried flowers.