Denmark is perfect to visit all year round and even in the off-season there is no shortage of unusual activities and wonderful discoveries. Winter gives travel a different aura, new experiences and emotions that invite you to discover Denmark – The Land of Everyday Wonder, in a new light.
At the end of January we visited Copenhagen again and one of the most interesting things to visit, precisely because they represent a novelty both in terms of time and as a vision that combines a plant and turns it into a place of entertainment, is Copenhill.
“We were silent, tired, and happy, and it was pure hygge.” ― Meik Wiking, the Little Book of Hygge: The Danish Way to Live Well
The Latin Quarter is one of the most interesting areas of Copenhagen. Its name is derived from Latin, synonymous with a place of study: in fact in this area you can find many young people and students, since the campus of the University of Copenhagen is right here. The Latin Quarter is famous for its meeting places, bars, cafès and restaurantes, alternative shops and 17th century architecture. Continue reading A walk in the Latin Quarter of Copenhagen and a green dinner at Väkst
Discovering Copenhagen in winter means trying to understand its true DNA: visiting the beautiful Danish capital during the cool summers is certainly a relief and an escape from our Mediterranean heat… but if you really want to know the essence of Copenhagen, you should definitely visit it in winter. A perfect time is certainly Christmas, when the city comes alive with the Christmas spirit and is tinged with the colors of the markets. We chose the first days of February, when the cold is pungent, rain often becomes sleet, but you can feel the real hygge in cafès and restaurants where you can enjoy the soft lights and people always welcome you with a smile that warms your hands, feet and heart. And you can visit the Tivoli Gardens in a new guise: Winter in Tivoli.
Vesterbro is one of the districts of Copenhagen where you can feel how it would really be living in the beautiful Danish capital.Vesterbro extends west of Copenhagen Central Station and is a quiet residential neighborhood, which has nothing to do with the crowded city centre, the colorful houses on the canals and the cobbled streets. In Vesterbro there is no crowd and the streets widen. Here you can come into contact with the true Danish life, relaxed and sophisticated at the same time. Many years ago this neighborhood was the red light district of the city, but today nothing remains and you can meet students, hipsters, nice bars or restaurants with courtyard and design shops.
When you ask me what to see in Copenhagen, especially with children, I often tell you about Østerbro.
Østerbro is the Little Mermaid and the Kastellet, but not only: it is a neighborhood near the water, with a new park on the beach in Svanemøllen, and also one of the greenest areas of the city, Fælledparken – the largest public park of Denmark – with sports facilities, fields to play, tennis courts, skating areas, the National stadium and many dog areas.
But not only that. Østerbro is also wide avenues to walk, designer shops (like a huge Normann Copenhagen: 1700 sqm), the Den Frie Centre of Contemporary Art (the Museum of Contemporary Art), restaurants and cafes. Østerbro is also known as Copenhagen Ø, located north of the city centre and it is a very family-friendly and at the same time elegant neighborhood.
MICHELIN guide Nordic Countries 2017, which lists a total of 274 restaurants located in Denmark, Sweden, Norway, Finland and, for the first time, Iceland and the Faroe Islands is for sure a great landmark for gourmet-lovers and good-food-addicted.
“We are particularly pleased to develop our selection into the outer regions of the Nordic Countries and to continue our expansion with the inclusion of Iceland and the Faroe Islands” commented Michael Ellis, International Director of the MICHELIN guides. “Our inspectors were pleased to discover the quality of Reykjavik’s culinary scene and to award Dillthe very first Star for Island. They were also impressed with the chef’s use of indigenous ingredients and traditional techniques like smoking and salting at KOKSin the newly listed Faroe Islands, which also reveives a MICHELIN Star”