Copenhagen’s resident superstar restaurant Noma is currently on hiatus. (Noma is pressing pause while René Redzepi and the team prepare to unveil a new space.) This means it’s an excellent time to venture out and pull up a chair at other foodie hot spots in the city of spires. While Noma is known to snag headlines, there are a plethora of unique dining opportunities in Copenhagen that don’t require a ridiculously long wait list. From the adorable open faced sandwiches at Royal Smushi to tasty fish skin tacos at Hija de Sanchez and the ridiculously oversized BLT egg sandwiches at Bodega, it’s actually kind of hard to miss a meal in Denmark’s capital city.
Warpigs is one of those unexpected grub endeavors you don’t necessarily expect to stumble across when you first set out to explore a city.
In addition to Warpigs, here’s a list of other neat little local spots you might enjoy checking out in Copenhagen.
Are we really trying to tell you that there’s such a thing as tasty barbecue in Copenhagen? Yes, really.
When we first walked past Warpigs we were skeptical (I hail from Dinosaur Bar-B-Que‘s hometown and my hubby is originally from Kansas City. Needless to say, our combined barbecue bar is high.) Similar to when we stumbled across delicious Japanese style ramen at Fat Ramen in Helsinki, Finland, Warpigs totally took us by surprise.
Warpigs is a joint effort by 3 Floyds Brewing Company and Mikkeller. Andrew Hroza, Warpigs’ pit master, is originally from the states and is a graduate of Le Cordon Bleu College of Culinary Arts in Chicago. (Fun Fact: Prior to joining Warpigs, Hroza catered bands on tour. He’s fed both Slipknot and Van Halen while they were on the road.)
Wondering what the fork you should eat for dinner tonight? Curious about some of the other amazing grub spots we’ve tried around the globe? Here are some of our favorite restaurants around the world.
Hroza teamed up with head brewer Lan-Xin Foo, a Penn State University grad, to deliver authentic Texas barbecue and American Danish style brews to Copenhagen’s trendy meat packing district.
Warpigs is the type of place you’re encouraged to hang out in and the space is massive. Located in an old slaughterhouse, the combined indoor/outdoor space can accommodate nearly 300 people.
Just about everything at Warpigs is cooked and brewed on site in close proximity to you. Warpigs’ smokers can handle up to two tons of meat per day and the brewery has capacity for up to 250,000 liters of beer each year.
The 20 taps onsite offer plenty of brew options like, “Warpigs: Watermelon Gose(t)” and “Warpigs/Voodoo: They Drew Blood First, Not Me.” For wee ones, Warpigs has Maine Root‘s handcrafted organically sweetened sodas.
Hroza’s team smokes the meat between 12 to 14 hours and they sell out most nights (so come early if you hope of snagging your favorite cuts).
Every table at the restaurant comes equipped with yummy homemade sauces like:
- Alabama – This creamy sauce is packed with punchy black pepper, horseradish and a bit of a vinegar.
- Texas – A spicy sauce made with cranberries and a house lambic .
- Kansas City – This sauce is sweet in taste with hints of allspice and clove.
- Carolina Gold – A sweet mustard based slathering sauce.
After a meal (or a gorging) at Warpigs, you may no longer be able to squeeze yourself into Denmark’s adorable tiny house community in Nokken, but it’ll be worth it. We’re not going to lie, these war piglets know what they’re doing.
Address: Flæsketorvet 25-37
1711 Copenhagen, Denmark
Hours: Monday Through Thursday 11:30am to 12:00am (Kitchen Closes at 10:00pm, but Continues to Serve Bar Snacks), Friday and Saturday 11:00am to 2:00am (Kitchen Closes at 10:00pm, but Continues to Serve Bar Snacks), Sunday 11:00am to 11:00pm (Kitchen Closes at 10:00pm)
Phone: +45 35 39 07 07
Pricing (All in Danish Krone or DKK): Pints 50 to 75, Hugh Puppies with Pimento Cheese 75, Cheddar Cheese Pork Rinds 50, Fried Pickles with Horseradish Cream 55, Sweet or Spicy Beef Jerky 60, Smoked Buffalo Wings 1/2 Pound 75 or a Pound 125, Mac and Cheese 40 to 60, Burnt Ends and Baked Beans 50 to 75, Cole Slaw 30 to 50, Potato Salad 30 to 50, Pickles (Classic, Dill or Sweet) 20, Brisket 80 to 300, Beef Ribs 220, Hot Links 50 to 180, Spare Ribs 45 to 160, Half Chicken 100, Texas Smørrebrød 350, The General’s Mac and Cheese (Vegetarian) 125, Slice of Seasonal Fruit Pie 65, Slice of Bourbon Pecan Pie 70