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Who would have thought that the once staid and boring Custom House would be transformed into the trendy restaurant complex of present times? Surely not the Vikings who looked at this waterfront building as they anchored their ships at the harbour! The Custom House Bar and Grill is housed on the ground floor of this historic structure that has been refurbished and, although the exterior is still the traditional dark brown, the inside spaces are open, bright and airy.

The Custom House Bar and Grill is a modern European brasserie with influences from Scandinavia thrown in. With its deep red leather banquettes it exudes an air of comfort, while the spacious interiors offer stunning views across the water. Why not walk in for a late brunch and sample a Spanish potato omelette or a spinach quiche? Smoked salmon with horseradish cream also provides an interesting start to the day.

For lunch you could begin with a cool gazpacho with cucumber, tuna and codfish ceviche and then progress to the tempting displays on the smorgasbord. Try the prawns with boiled egg and lump fish roe served with mayonnaise on rye bread or the pan fried fillet of plaice, remoulade sauce and pickled cucumber. The grilled corn fed chicken sandwich with salad, curry dressing and bacon or the beef burger with cheddar, bacon and coleslaw are other good ways to have an enjoyable meal there.

At dinner time the Bar and Grill turns into a full fledged restaurant serving dishes such as a classic lobster bisque with dill fish cakes or carpaccio of venison, sprinkled with cumin and hazelnuts, drizzled with colza oil, and finally topped with cheese amongst other starters. For the main course you could order the confit of duck, spring cabbage, apple-turnip pure and foie gras jus or the rack of lamb with pearl onions, parsnips, puy lentils and red wine sauce.

What use is such fine dining if it doesn't culminate in something sweet? Don't count your increasing calorie intake and simply order the rich chocolate tart with orange curd and Chantilly cream or maybe the fresh strawberries and ice cream. The international wine list offers a suitable range to complement your meal or you could select one of the champagnes if you prefer a more bubbly accompaniment. The Bar and Grill is just the place if you want to spend an intimate evening ruminating over a drink, looking out at the twilight over the harbour.

The only time you'll see a Dane brandishing a knife is when he's got a fork in the other goes a well-known quip, and, at Koefoed, you'll see many of them attaining hygge, a Danish term that comes closest to describing utopia. Chef Jonas Harlfeldt has forayed into new wave Nordic cooking focusing on produce from the rugged island of Bornholm, which has the distinction of getting more sunshine than anywhere in the country. This has created an unusual natural pantry including wild figs, sycamore berries, deeply flavoured lamb and chicken and award winning cheeses.

In the words of Timo Hoffman, co-owner, this venture is an expression of his fascination with the beautiful province and the restaurant combines regional and international ingredients. Situated in the heart of Copenhagen, it can seat up to sixty people in an exclusive and pleasant environment and features separate rooms with curtains to provide privacy or alternatively they can be arranged to accommodate larger parties. It can be said that his vision to combine classic with modern, raw with sophisticated, and local with international, is really succeeding going by the devoted clientele that they have attracted.

Smoked salmon, smoked cream cheese and radishes provide a great opening to the menu, but what follows is equal to if not better in drawing out your gastronomic aspirations. From the sea there's fish fillets, cauliflower remoulade and lemon and the salted fried herring, sweet pickled beetroots, mustard sauce and onion relish. Cured ham served with pickled raisins and blue cheese and chicken salad with apple and bacon will help you sample their meat preparations.

Pan fried mullet, sweet corn puree, confited chorizo and fennel sautéed sander, mashed new potatoes, tomato relish, and green beans or rump of veal, pea puree, sweet summer onions and baby tomatoes could be the choices for the main course.

Desserts are a real feast with varieties like white chocolate panna cotta, poached peaches and raspberry sorbet and Danish summer berries, crispy rye bread and vanilla cream attracting attention. For nibbles there are Koefoed's sandwiches and specials include fish of the day and selection of Koefoed's herrings. The fixed menu offers two, three and four course options.