Photos: New Nordic cuisine in Copenhagen

Noma chef Rene Redzepi, center, hand on hip, meets with his staff before lunch service.

For the record: An earlier version of this photo caption said Redzepi was preparing for dinner service. He was preparing for lunch service.  (Betty Hallock / Los Angeles Times)

A classic dish at Noma: Sliced raw beef is served underneath a bed of wild sorrel with crushed juniper and tarragon emulsion. Chef Rene Redzepi or other foragers gather herbs such as sorrel, rose hips, beach pea shoots and chickweed for the restaurant.  (Betty Hallock / Los Angeles Times)

A view from the restaurant Herman of the Moorish-inspired Nimb Hotel, with its more than 3,000 light bulbs, as the summer sky turns a brilliant blue. During summer, the sun is out for nearly 18 hours a day.  (Betty Hallock / Los Angeles Times)

The dining room at Michelin-starred restaurant Herman, where chef Thomas Herman prepares his modern interpretation of Danish cuisine. He and other chefs in Copenhagen are known for their prolific use of local ingredients.  (Betty Hallock / Los Angeles Times)

Dried algae powder tops an apple “cloud,” served on a stone. It’s an amuse bouche at restaurant Herman at Nimb Hotel in the Tivoli Gardens, one of the top restaurants in Copenhagen.  (Betty Hallock / Los Angeles Times)

The trendy meatpacking district of Vesterbro is home to seafood restaurant Kodbyens Fiskebar (Kodbyens literally means “meat city”). Noma alum Anders Selmer opened it last year.

For the record: An earlier version of this caption incorrectly spelled Anders Selmer’s last name as Selma.  (Betty Hallock / Los Angeles Times)

The sun streams in through Fiskebar’s big windows across its central bar. The restaurant, housed in an industrial-chic space that seats 100, serves seafood with a modern Danish twist.  (Betty Hallock / Los Angeles Times)

At Kodbyens Fiskebar, North Sea brill and Limfjord oysters are rolled in celeriac, with radishes, sorrel, beets, flowers and tarragon. The restaurant focuses on local seafood such as Danish oysters.  (Betty Hallock / Los Angeles Times)

Patrons enjoy a summer evening outside Mikkeller, a beer bar just opened a few months ago by Copenhagen’s cult brewer Mikkel Borg Bjergso where 15 taps are dedicated to Mikkeller beers and the best from around the world.  (Betty Hallock / Los Angeles Times)

The Louisiana Café at the Louisiana Museum of Modern Art just outside of Copenhagen has one of the most stunning views in the world, overlooking Calder sculptures and the strait that separates Denmark from Sweden.  (Betty Hallock / Los Angeles Times)

Bo Bech, a Danish chef in Copenhagen, has opened a bakery featuring just one kind of bread -- sourdough.  (Betty Hallock / Los Angeles Times)