Restaurant in Copenhagen, Denmark
Serious dry-aged beef, Nordic focus, book ahead.
Capa is Copenhagen's most focused answer to serious dry-aged beef dining, led by Chef Casper Sobczyk with Sashi and Freygaard cuts at its core. It sits apart from the city's tasting-menu circuit, offering a more direct experience built around Nordic technique, a committed wine program, and service that earns its price tier. Book here when quality beef matters more than multi-course theatrics.
If you're weighing a serious dinner in Copenhagen and dry-aged beef is on your agenda, Capa belongs near the leading of your shortlist. The restaurant, led by Chef Casper Sobczyk, takes a focused approach: premium cuts, long dry-ageing, and a kitchen grounded in Nordic technique rather than spectacle. Pricing is not published in our current data, but the positioning — Sashi beef, Freygaard sourcing from Finland, a bespoke grill, and a dedicated sommelier team — places this firmly in the upper tier of Copenhagen dining. Come with that expectation set and Capa will likely exceed it. Come hoping for a budget-friendly steakhouse and you'll be in the wrong room.
Capa sits on Rådhuspladsen, Copenhagen's central city square, which means it's easy to reach from most neighborhoods and hotels. The kitchen's identity is built around dry-aged beef, with Sashi cuts and Freygaard product from Finland forming the backbone of the meat program. Chef Sobczyk applies Nordic seasonality to what is fundamentally a steakhouse format: house-fermented accompaniments, smoked butter finished tableside, and composed sauces that support rather than compete with the primary protein. Starters extend to bone marrow with pickled onions, and sides include seasonal root vegetables roasted in beef fat. A growing in-house charcuterie programme reflects a whole-animal philosophy that goes beyond the headline cuts.
For food and wine enthusiasts who want context alongside their meal, Capa delivers on both. The sommelier team is described as knowledgeable without being imposing , a meaningful distinction in a city where wine service at this level can sometimes tip into performance. The drinks program is built to complement the weight of the grill: expect selections that match fat, smoke, and the particular intensity of well-aged beef rather than fighting it. The service model overall is attentive but unpretentious, which suits the format.
Where Capa differentiates itself from Copenhagen's broader fine-dining field is in its refusal to follow the city's dominant creative tasting-menu formula. While venues like Geranium, Noma, and Alchemist have defined Copenhagen as a destination for avant-garde multi-course experiences, Capa makes a different argument: that a single great cut of beef, treated with genuine technical discipline, is as compelling a reason to book a table. That argument holds, particularly for explorers who have already covered the tasting-menu circuit and want something more direct.
Wine is the primary vehicle here, and the pairing logic is coherent. Dry-aged beef at this level calls for bottles with structure and age , expect a list weighted toward Burgundy, Bordeaux, and Italian reds that can handle the umami depth of long-aged cuts. The sommelier team's approach, based on available data, is recommendation-led rather than list-heavy: they guide rather than present and leave. For guests who want to let someone else steer the pairing, that's a practical advantage. For those who prefer to drive the wine selection themselves, the team is noted as not imposing. Either way, the drinks side of the meal is clearly treated as an equal part of the experience rather than an afterthought.
See the full comparison below for how Capa sits against Copenhagen's wider dining field.
For a different register of Copenhagen fine dining, Koan merges New Nordic and kaiseki sensibilities, while Kadeau takes a more produce-driven seasonal approach. Outside the capital, Jordnær in Gentofte is worth the short trip for guests prioritizing the highest technical tier. Further afield in Denmark, Frederikshøj in Aarhus, Henne Kirkeby Kro in Henne, Alimentum in Aalborg, ARO in Odense, and Domæne in Herning round out the country's serious dining circuit. Pearl's full guides to Copenhagen restaurants, hotels, bars, wineries, and experiences cover the broader picture. For international reference points at a comparable ambition level, Le Bernardin in New York City and Atomix in New York City represent the kind of focused, technique-first dining that Capa shares in spirit, if not in format.
The dry-aged cuts are the reason to come , specifically the ribeye and thick-cut tenderloin, sourced from Sashi beef and Freygaard product. Round out the meal with starters like bone marrow with pickled onions and sides roasted in beef fat. The house charcuterie is also worth exploring if available, given the kitchen's whole-animal focus.
Booking difficulty is rated easy, so you don't need to plan weeks out. That said, central Copenhagen restaurants at this price tier fill up on weekends. A few days' notice should be sufficient for midweek; aim for a week ahead for Friday or Saturday.
Yes, with the right expectations. If the occasion calls for serious beef, attentive service, and a strong wine pairing, Capa fits well. If the person you're celebrating wants a theatrical multi-course tasting menu, Alchemist or Geranium would be a stronger match. For a dinner where quality and directness matter more than spectacle, Capa is a sound choice.
No formal dress code is confirmed in our data, but the restaurant's price positioning and level of service suggest smart casual is the appropriate baseline. Overly casual attire would feel out of place; a jacket for men is reasonable though likely not required.
The menu is beef-forward with accompanying starters and sides, so this is not a venue that flexes easily around vegetarian or vegan requirements. If you or someone in your party has significant dietary restrictions, contact the restaurant directly before booking to confirm what's possible.
Capa is a steakhouse in format but not in tone , expect a Nordic sensibility, serious sourcing, and a wine program built around the food rather than a generic list. First-timers who arrive thinking this is a conventional chophouse may be surprised by the precision. Lean into the sommelier's recommendations and let the beef program speak for itself.
Specific group booking details are not confirmed in our current data. The restaurant's central Copenhagen location and noted attentive service team suggest groups are welcomed, but for parties above six, call ahead to confirm seating arrangements and any set menu requirements. Contact details are leading sourced directly through the restaurant's current booking channels.
For creative tasting menus rather than beef-focused dining, Geranium and Koan are the strongest alternatives at a comparable seriousness level. Alchemist suits guests who want a maximalist experience. If you want produce-driven Nordic cooking with less of a meat focus, Kadeau is worth considering. Capa remains the clearest answer in the city for guests whose priority is aged beef with genuine technique behind it.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Capa | Capa – Nordic Fire, Refined by Casper Sobczyk In a city internationally renowned for its avant-garde approach to dining, Capa has carved out its own bold, distinctive niche. Located in the heart of Copenhagen, this steak restaurant, led by Chef Casper is no longer a hidden gem—it is one of the city’s most compelling destinations for modern carnivores and lovers of gastronomic craft. Sobczyk, known for his uncompromising attention to detail and his deep respect for prime ingredients working with I.e. the finest cuts of Sashi meat, has elevated Capa into something far more than a steak restaurant. His approach is rooted in Nordic seasonality, but executed with global perspective. Whether sourcing locally raised dairy cow beef for long dry-ageing or featuring rare heritage breeds from Denmark and beyond, the focus is always on maturity, marbling and method. The signature cuts—particularly the dry-aged ribeye and thick-cut tenderloin are treated with reverence, allowed to speak for themselves without excess intervention. Yet Sobczyk’s finesse is felt in the subtlety of each plate: in the house-fermented accompaniments, in the smoked butter that melts over the meat at the last moment, or in the carefully composed sauces that never overpower. Starters and sides display equal care. From bone marrow with pickled onions to seasonal root vegetables roasted in beef fat, every dish offers balance and contrast. The restaurant’s house charcuterie programme continues to grow, reflecting its dedication to whole animal usage and sustainability. The experience is immersive and unpretentious, guided by a service team that is attentive, confident and grounded in genuine hospitality. The sommelier team is knowledgeable without being imposing, always ready to match the nuance of the grill with equal weight in the glass. In 2025, Capa under Casper Sobczyk’s leadership represents the future of European steakhouse dining: conscious and deeply rooted in technique. It is not just a celebration of beef—but of Nordic clarity, culinary intellect and understated power. Age Method: Sashi beef, Freygaard from Finland Beef Type: Dry aged beef Grill Type: Bespoke grill | Easy | — | ||
| Geranium | New Nordic, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Noma | Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Alchemist | Progressive, Creative | €€€€ | Michelin 2 Star, World's 50 Best | Unknown | — |
| Koan | New Nordic, Kaiseki, Creative | €€€€ | Michelin 2 Star, World's 50 Best | Unknown | — |
| a|o|c | New Nordic, Mediterranean Small Plates, Creative | €€€€ | Michelin 2 Star | Unknown | — |
How Capa stacks up against the competition.
A steak-forward menu built around dry-aged beef and whole-animal butchery is not a flexible format. Pescatarians and vegetarians will find little to work with here. If someone in your party has a serious red meat restriction, Capa is the wrong room — consider Koan or Kadeau instead. check the venue's official channels before booking to discuss specific allergies, as the kitchen works with fermented accompaniments and beef-fat preparations throughout the menu.
Capa occupies a serious dining position in Copenhagen without operating as a formal white-tablecloth room. The city's dining culture broadly skews relaxed but considered — clean, unfussy clothing reads well here. A jacket is not required, but visibly casual dress would feel out of step with a kitchen that takes this much care with its product.
The dry-aged cuts are the reason to come — particularly anything from the Sashi beef or Freygaard sourcing lines, which the kitchen dry-ages in-house. Starters worth noting include bone marrow with pickled onions, and the house charcuterie programme reflects the kitchen's whole-animal approach. Sides roasted in beef fat are a better pairing than anything lighter on the menu.
For a different protein register entirely, Koan merges New Nordic and kaiseki formats, and Kadeau leans into seasonal produce with minimal meat focus. If the draw is prestige tasting menus rather than fire and beef, Geranium and Alchemist are the Copenhagen reference points. Capa is the strongest current option in the city specifically for dry-aged beef with Nordic sourcing logic behind it.
Yes, if the occasion centres on food and the guest of honour eats beef. Chef Casper Sobczyk's kitchen delivers a focused, technically serious meal in a room that feels deliberate without being stiff. It works better for a two- or four-person dinner than a large group celebration — the format rewards attention to what's on the plate.
Come with beef as the primary agenda — this is not a broad menu. The kitchen's identity is built on dry-ageing, Nordic sourcing (including Sashi beef and Freygaard cuts from Finland), and a bespoke grill. The sommelier team can steer wine selection without pressure, which helps given that the pairing logic here rewards structured, age-worthy bottles over lighter pours.
Capa can accommodate groups, but check the venue's official channels to confirm capacity and any group booking requirements, as specific private dining details are published details are limited. Groups of six or more should book well in advance — demand at this address in central Copenhagen is consistent, and the kitchen's precision-driven format does not scale easily to large walk-in parties.
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