Copenhagen is one of the hottest culinary destinations in Europe right now, and the city has more Michelin stars than any other Scandinavian city. So what has turned this one-time dining dowager into a burgeoning culinary destination? The answer: a league of young visionary chefs, fuelled by a passion for Scandinavia’s raw ingredients – from excellent seafood to wild herbs – and an obsession with seasonality. The end result is a new style of regional cooking that is light, playful and unmistakenly Scandinavian. This New Nordic innovation was, until recently, the exclusive domain of fine dining, wallet-draining restaurants, but is now defining a growing number of more casual, affordable, bistro-style eateries.