Lumskebugten

This former tavern was once filled by the likes of rowdy sailors when it first opened its doors in 1854, though the seamen slowly trickled out as the quality of its drinks—and food—improved.

Today it’s a fine-dining restaurant doling out classic Danish fare from the mid-20th century, meaning one thing: fish, fish fish. Literally: seared salmon, salmon carpaccio (though the ox meat carpaccio is also worth mentioning), and just about every different kind of prepared herring imaginable: pickled with apple, mashed with beetroots, fried in mustard and topped with horseradish.

With three, four, and five-course prixe-fixe menu options available, the clientele is decidedly less rough around the edges these days. The charm? Still in full force, thankfully.