Denmark's fastest-ever Michelin star, earned in weeks by Edward Lee — but an April 2026 fire has it shut. Watch for the reopening.
Temporarily closed. A fire on Teglgaardstraede in April 2026 shut Udtryk, and no reopening date has been confirmed. Treat everything below as a guide for when it returns, and check the restaurant's own channels before planning a visit.
About Udtryk
Here is a record worth pausing on. Edward Lee opened Udtryk on Teglgaardstraede in 2025, and the Michelin inspectors handed it a star within weeks, the fastest any restaurant has earned one in Danish history. That is not marketing; it is the verdict of the only critics who count, and on the evidence of the cooking they were right. Lee ran the pass as assistant head chef at three-star Jordnaer first, the name is Danish for "expression," and the format is a single 18-course omakase at DKK 1,950 that threads his Cantonese heritage through Nordic produce and French technique. The catch, as of mid-2026, is that you cannot eat it: an April fire has the room closed with no confirmed reopening.
The Kitchen
Lee was raised in Hong Kong and trained in Europe, and his cooking refuses one label. At Udtryk that complexity is the point: a turbot finished with a beurre blanc built on ten-year-old Shaoxing wine and aged tangerine from Xinhui has been called one of the finest turbot dishes Copenhagen has served in years. A Mangalica and Linderoed pork course arrives with fava beans, plum koshu and a vegan XO sauce Lee makes from pickled unripe gooseberries, while a lobster claw is plated with Buddha's hand and magnolia.
The omakase runs to 18 courses and changes constantly with the market, coast and forest, and sommelier Morten Magh pairs both wine and an equally considered non-alcoholic flight. There is no a la carte and no shortcut menu; the DKK 1,950 set is the only way in. For a counter this young, the precision is what marks it out, and it is why the guide moved so fast.
The Room
Udtryk is a small, contemporary room in the city centre, built around a counter where the kitchen finishes and serves much of the menu in front of you. The sound level is low and conversation-easy, the lighting dim and warm, and the spacing generous enough that an 18-course evening never feels rushed. Service runs Tuesday to Saturday from 18:00, dress is smart-casual in the relaxed Copenhagen mode, and the seat count is deliberately small, which is why prime evenings disappear.
Best for a Milestone Dinner
When it reopens, book this counter for a milestone, an anniversary or a significant birthday, because everything about it is built for occasion over volume. The 18-course omakase is long enough to be the event itself, the counter seat puts Lee's craft directly in front of you, and a year-one Michelin star gives the booking real weight. For more, see the global best tasting-menu restaurants and the best Japanese restaurants worldwide for the techniques Lee draws on.
Not for
Not for a quick, flexible or budget dinner, and not for committed traditionalists. The only option is one long 18-course omakase that threads Cantonese flavours through Nordic cooking, with no a la carte and no early exit. And, for now, not for anyone without a backup plan, since the April fire has the room temporarily dark.
Frequently Asked
Is Udtryk worth it?
Yes, if you care about new fine dining. Udtryk took a Michelin star within weeks of opening in 2025, the fastest in Danish history, and Edward Lee's 18-course omakase folds his Chinese heritage into Nordic and French technique. The turbot with ten-year-old Shaoxing beurre blanc alone justifies the DKK 1,950 ticket. Treat it as the evening's main event and book well ahead.
Can you book Udtryk right now?
Not at the moment. An April 2026 fire on Teglgaardstraede has temporarily closed Udtryk, with no reopening date confirmed, so check the restaurant's own channels before planning anything. When it is open, this is a small omakase counter serving Tuesday to Saturday from 18:00, and the Michelin star keeps prime weekend seats tight, so book online several weeks ahead and ask about cancellations. See more Copenhagen dining options in the meantime.
What is the dress code at Udtryk?
Smart-casual, in the relaxed Copenhagen register. There is no jacket requirement; a neat shirt or a nice dress reads as appropriate, and most guests dress up a little for the length and price of the meal. The room is intimate and the service attentive, so the mood is quietly celebratory rather than formal. Comfortable is fine for an 18-course evening.
What is the average meal price at Udtryk?
The omakase is DKK 1,950 per person for 18 courses, before drinks. Wine and non-alcoholic pairings from sommelier Morten Magh add to the bill, so a couple with a pairing should plan for a substantial evening out. There is no a la carte; the set omakase is the only format, adjusted for dietary needs on request when you book.
Is Udtryk good for a special occasion?
Yes, it is close to ideal for a milestone. The 18-course omakase makes a proper event of the evening, the counter is intimate and quiet, and the year-one Michelin star gives the booking a sense of occasion. Reserve a few weeks ahead and see our best restaurants for an anniversary for more Copenhagen ideas.
