www.eater.com/maps/best-copenhagen-restaurants-1
The 38 Best Restaurants in Copenhagen, Denmark
what it is that makes kebabistan great
lamb meat
Which is pretty common in kebab/shawarma places all over Copenhagen at this point. It's not special to serve lamb.
Edit: I find it really strange that this is downvoted? There are so many places that serve lamb?
Tbh I’ve found it difficult to find lamb shawarma in this city.
I have no idea who decided that leaving beef to spin on heat for hours was a good idea but I guess once you’re here, you’re here 😅
But yes I agree kebabistan is overrated. Would be nice to have a list for cheap eats that are good.
Tbh I’ve found it difficult to find lamb shawarma in this city.
That is really strange to me - there are so many places serving lamb, baking their own bread, etc. etc. it really isn't hard to find. All of the places around nørrebro station have it. It is only in the city centre that it might not be available (and of course in the countryside - but that is a different story).
All of the places around nørrebro station have it.
Simply not true
Um... yes it is? Have you been to nørrebro?
I have lived here for 15 years bro. I will gladly go to all the joints around Nørrebro station today to prove to you that lamb meat is not the standard around there.
I can think of 4-5 places within 4 minutes of Nørrebro station that serve lamb. I mean... yeah it is not literally every one of them, but there are enough that it is not unusual.
Care to list some places?
The top rated comment mentions Zeynos which immediately disqualifies the whole thread
The top rated comment mentions Zeynos which immediately disqualifies the whole thread
The top rated comment mentions Zeynos which immediately disqualifies the whole thread
The top rated comment mentions Zeynos which immediately disqualifies the whole thread
What you’re saying isn’t true, unfortunately. Most kebabs are made from low quality minced beef.
Only a subset actually serve good quality meat, and even fewer of those are lamb.
I don't agree. Yes there are shitty places - but there are also A LOT of good places with good meat, home made bread and good salads / dressings.
If you go outside of Copenhagen - sure - but around Nørrebro, Vesterbro, even Frederiksberg and inner city, Valby, etc. etc. there are tons of good places with good meat - also lamb. It is not rare or difficult to find at all.
Good beef shawarma, sure, that is not so difficult to find if you know what to look for.
But as said, there are very few that do actual lamb shawarma, not counting the places where they have grilled lamb skewers. I don’t think I can actually mention any lamb shawarma except for Kebabistan, but if you can please do so.
There are many. I can't remember exactly which ones have it and which don't. But I regularly encounter it.
Thing is, I am a big shawarma enthusiast, lived in Nørrebro for a decade etc. So that’s just why I would really like to know if there’s just something I completely missed. So if you ever remember just one, please name it, otherwise it’s just really difficult.
Often it’s just the case that people aren’t really able to tell the different kinds apart. Like people can’t tell apart beef vs. lamb, libanese vs. Turkish, minced beef vs. sliced, and so on. But for some reason they still hold strong opinions on the topic.
Places around Nørrebro station (within like 4 minutes) that serve lamb kebab, that I can remember right now:
- Kösk kebab
- Öz Konya kebab
- Zam Zam
I actually thought that kebabbro also had it - but turns out they don't.
Edit: Also I think most people will very clearly taste the difference between lamb and beef/veal kebab very quickly. The lamb one has a really strong lamb taste.
Pretty sure Kösks shawarma is beef. It’s a good one though. They do serve lamb on grill skewers, sure, but as I said it’s not shawarma. And that’s what makes Kebabistan stand out, that was the point.
I don’t know the two others you mentioned.
Really odd list indeed! And I kinda like it..
It's showing the variety of restaurants and eating places. From fine dining, to burgers, kebab, coffee and street food.
It's not that pretentious as all other list - those list with the same 10 - 15 restaurants in slightly different orders.
Had a good time reading it and if you are a food tourist this would take you quite around the city.
I was thinking the same, so I thought it would be interesting to share :)
Yeah its a list about restaurants but there is also two bars on there that doesn't serve food.
misleading title and quite low effort, just a list of some restaurants which have some sort of percieved quality in their different categories
Percieved quality? Most places on this list are pretty legit good places.
I can vouch for Kødbyen Fiskebar and Gasoline Grill. Kebabistan if you’re into.. kebab. They have free sweet tea while you wait. And cheapest place on the list.
I have also had amazing meals at Kadeau, Geranium and Noma, but these are Michelin level and very expensive.
If you want a really nice fish and seafood: Oysters and Grill or Hooked. The latter is cheaper but really good.
For good burgers etc., apart from already mentioned Gasoline Grill, I recommend Jagger and for pizza, Pizza Bro and a tiny place called Ninos on Jagtvej.
Restaurant Barr was a bit of a disappointment for the price. The food was tasty and high quality but we waited something like 20-25 minutes between the salad and the main, the Brill, which came with all of its fish bones. I spent more time removing fish bones than eating.
Popl was definitely a disappointment. Just 1 actual burger in the menu packed with horseradish that overpowered everything. Gasoline Grill was a lot better.
Other than that the food in general was absolutely amazing. Selma was phenomenal.
I think Popl does their sides much better than their burgers. The vegetarian burger is the best of the bunch. Cheeseburger is fine at best and the fish sandwich is boring. With so much creativity in their sides and snacks, not sure why the burgers are so average.
The sides were indeed amazing. The fried Kombu was phenomenal. I agree with the rest.
I completely disagree. Barr has the best wienerschnitzel in Denmark and the vegetarian burger at Popl is one of the best burgers - not just vegetarian burgers - I have ever had. Including GASOLINE and dandelion.
I agree on Barr - I was quite disappointed with the quality and amount vs. price. Also the acoustics were terrible where we were sitting. We could barely hear each other.
I think POPL is my favourite burger though. Gasoline on a very very close nr. 2 though. POPL did adjust their burger multiple times in the beginning though, so if you had it during the time where they just started, it is a different thing now. I don't think it has a distinct horse radish taste any more.
People take this list too seriously. It's a decent combination of high cuisine and some cool fast-food eateries. This is the city entry in the Michelin guide (though even they try to do this a bit)
Where is Alchemist on that list?
Alchemist is one of the best restaurants in the world, and dining there is an out of this world experience.
Way ahead of anything else on the list, even ahead of Geranium and Noma!
It’s not on the list cos no one other than Jeff bezos and Elon musk can afford it
I have experienced Alchemist, and I am absolutely not rich, but I prioritize.
Ps. check the prices for Geranium and Noma, they are also quite pricy
I agree they’re all very pricey.
I guess it’s priorities on where your money goes and what interests us individually. Fair play
I don’t really enjoy the fact that the the journalists are based in Stockholm and New York.
Surt?? That place has by far the worst quality/price ratio of every pizzeria in Copenhagen. Any other good pizza place is miles better.
I liked the pizza I had at Surt some weeks ago, but I do agree that it is quite pricy for what you get and how good it is depends which pizza you order.
Personally for be the biggest disappointment of the "nice" pizza places was Luca, but tastes are different and I'm not making a general quality statement.
I have been a couple of times with different groups at Surt. The main problem is their crust. Way too full of burned bubbles. That has happened all the times and it’s in all their photos, so it’s fair to make a statement about it. Anyone knowing a bit of pizza baking would know that amount burned bubbles beside tasting way to sour, it’s indicative of not bringing the dough to room temperature before cooking it. Ultimately it’s a sign of bad cooking practices
I feel like the burnt bubbles and acidic taste are a design choice. They look nice and I think many people like that slightly burned sourdough-y taste.
Also that type of spotting is considered a mark of quality by many pizza chefs - it means the oven was hot enough, and the dough had characteristics that allowed this to happen. I know that there is like a religious war in terms of good/bad, but... It is most definitely intentional, and it is not easily done (for someone who is not an extreme pizza nerd).
What?? The spotting it’s what they teach you to avoid at all costs in all serious courses. There is nothing special about it, you can just get it with any dough as long as you move it straight from fridge to an oven, even the one at home will do. Something you can test very easily
It even has a name - its called leopard spotting.
I just quickly googled. I haven't checked all of these sources, but just briefly:
https://support.ooni.com/en_us/what-is-leoparding-and-how-do-you-achieve-it-ryizsOoo
Here one of the most famous youtube pizza instructors takes pizzas out of the oven (with the famous black spots): https://youtu.be/R-O9LUDtH_g?t=362
One of the worlds best pizza places (apparently): https://youtu.be/ADvf-PIZPLA?t=682
This is clearly a thing. If you learned that you're not supposed to have black spots on your pizza crust you have had a weird pizza course.
Weird pizza course, i.e. from one of the best pizza places in Napoli. But ok.
The pizza in the video you linked from one of the best places has 0 spotting like those in Surt. That’s just a regular pizza
Ah so you mean that if the spots are too small, they are the wrong kind of spots? Or how can I understand what you're talking about?
They all have burnt black areas - this is desired - everyone agrees on that (except maybe the course you went to?). Then the Surt ones have some smaller spots, and those are the ones you don't want? Or?
It could also be that you just misunderstood what they told you at the pizza course - if it is like a proper good one - it could also be that they are teaching a certain style, which tries to avoid getting burnt spots on the pizza (I doubt that if they are from Napoli though).
It's really hard to understand your critizism exactly, since I think you are pointing out some very small difference, without exactly describing what it is.
If a dough is too cold - and placed right in a hot oven - and the dough is of a proper quality - you can get these small spots, AND also have an underbaked dough - this will look like black spots on a very pale almost white dough. I don't think this is the case with surt - their pizzas are not over/under baked.
Lmao.
https://www.pizzaitalianacademy.it/detnews.asp?idnews=42
Just an example explaining why leopard spotting is not desirable. TLDR: it’s cancerogenic
Umm... I don't know what is funny? Also you don't answer any of my questions?
I read through that whole thing you sent - it is a lot of chemistry which is very hard to understand, I don't feel like it taught me a lot though... It says as we know that burnt parts of the food are cancerogenic - this is common knowledge. It also says - as is relatively well understood by pizza nerds - and as you said previously, that a cold fermentation and baking straight from the fridge, risks underbaking the dough on the inside and making the outside bubble and burn. It doesn't really say "this is bad" anywhere?
All foods with burnt parts are unhealthy. We eat it like that because it is tasty. Your steak with the nice browned surface - cancer - your bbq padron peppers with the small black spots - cancer - smoked things - cancer - roasted coffee - cancer - toasted bread - cancer.
This is something we know about lots of foods. We could boil our food - it would be safer to eat but wouldn't taste as good...
I still feel like what you, and that article might be trying to say is that there are "good" black spots, and "bad" black spots. You so far have not either confirmed my question as to which is which, or explained it yourself. You just repeat "lol leopard spot bad" so far.
Hvordan er Zahida, Feed Bistro og bistro boem ik en del af listen ?
… considering ive never been to noma lol.. I’d say my 3 favs are Vækst, Karlas, and 1733
sej liste men hvor fuck er king of kebab.
I haven’t been to many places on that list but for some where I did I really don’t think they belong there
like.. Juno is a bakery not a restaurant, and Gasoline Grill or Kebabistan are just fast food
Yeah some of these places are very good. But the list overall is a bit strange - it's like a selection of good and medium good restaurants - but spanning from 3 michelin stars to a kebabstand that barely even has seating. It feels sort of random which restaurants are there and which are not.
Also I have so far never met anyone who could explain to me what it is that makes kebabistan great. I think it is very much "a little above average". And that goes for all of the kebabistans I have tried, even the ones not affiliated with the Istedgade one.
In my opinion there are way better kebabs / shawarmas to be had in Copenhagen.