Business trip: Copenhagen
Impress your guests with some of the finest Italian cuisine outside Italy at Era Ora, located canal-side in a 300-year-old building in Christianshavn. All ingredients – from salt, cheese and tomatoes to olive oil, lamb and flour – are flown in weekly from Italy. Block off at least three or four hours for a meticulously prepared and presented multi-course culinary adventure (set menu only; no a la carte). Groups of no more than 12 should request a reception or meal in the well-stocked wine cellar or a specially prepared feast served in the rustic private dining room located next door.
Off the clock
Copenhagen’s newest attraction is The Blue Planet, Northern Europe’s largest aquarium. The impressive modernist building (which looks like a giant metal seashell) is located on the water’s edge about 5km, 15 minutes by taxi or bus, southeast of downtown. While you queue to enter, peer out at the Øresund Strait, and see the Middelgrunden Wind Farm twirling in the distance (which supplies about 4% of Copenhagen’s electricity). You can also see the magnificent 8km Oresund Bridge that connects Copenhagen with the Swedish city of Malmo.
To truly feel like a local, jump on a bicycle and join thousands of Copenhageners on their way to work or school, shopping, picking up kids, or simply enjoying a sunny day in what is likely the most bicycle-friendly city in the world. There are about 350km of bike lanes in Copenhagen. Inquire at your hotel about bicycle rental or sharing programs.
When bicycling is not an option, consider renting an electric car – a perfect way to check out sites beyond the city centre or off the beaten path. Best of all, parking is free for electric cars in Copenhagen as the city pursues a plan to be carbon neutral by 2025.
Don’t do this
Do not eat sandwiches with your hands in Copenhagen. For a typical Danish lunch, ask around for the nearest restaurant serving smorrebrod, the open-faced sandwiches considered comfort food by most Danes. Smorrebrod consists of a bottom layer of buttered dark rye bread topped with anything from pickled herring, cheese, cold cuts, pate or mayonnaise-based salads. Eat it with a knife and fork accompanied by a small glass of local snaps (aquavit) or a local beer such as Carlsberg. Chef Adam Aamann is generally credited with elevating smorrebrod to a culinary art and bringing it to the world at his eponymous restaurants in Copenhagen and New York City.
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