Former Noma pastry chef Rosio Sánchez’s latest is her biggest venture so far in Copenhagen. The restaurant’s smart but unfussy insides are welcoming through the pine table tops and bronzed bare walls. And as is standard for Sánchez, the eatery, in the hip Vesterbro district, plates Mexican fare with a trendy Scandinavian undertone. Go here to taste the roasted celeriac in adobo served with pineapple pico de gallo or a sweet corn tart topped with buttermilk requesón (ricotta), blueberries and olive oil.

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