RFK Rankings · Copenhagen
Best Wine Lists in Copenhagen 2026
Restaurant cellars and sommelier programs · Copenhagen · 6 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Christian Aaro runs the floor at AOC and presides over the Danish Sommelier Association, which tells you most of what you need to know about Copenhagen wine: the city takes the bottle as seriously as the plate. Behind AOC's vaulted cellar sits a deep field, from Geranium's 12,000-bottle list to a medieval cellar on Vingardstraede and the natural-wine program at Kadeau. These are the six restaurant cellars worth booking for the wine alone, ranked on depth, allocation and the sommelier rather than trophy labels.
1.Restaurant AOC
Christian Aaro's two-star cellar runs to 5,000 bottles, deep in Burgundy and Champagne. Save it for the city's most serious sommelier night.
AOC sets its two Michelin stars in the vaulted cellar of Moltkes Palae in central Copenhagen, and the wine program is the reason it leads here. Christian Aaro, president of the Danish Sommelier Association, runs a list of around 5,000 bottles weighted heavily toward Burgundy and Champagne, and ferments wines and makes vinegars on site. The seasonal tasting menu runs about 3,200 kroner, with wine pairings from 1,500 to 3,000 for the five- or eight-glass flight. This is the deepest sommelier-led program in the city, run by the person who heads the trade body. Reserve two to three weeks ahead, take the longer pairing, and tell the floor what you want to drink.
Book on the AOC site; take the eight-glass pairing and let Christian Aaro's floor lead.
2.Geranium
Soren Ledet's three-star cellar holds 12,000 bottles with verticals to match. Book it months ahead for the deepest list in Denmark.
Geranium occupies the eighth floor above Faelledparken in Osterbro, where Rasmus Kofoed cooks a three-star vegetal tasting and his co-owner Soren Ledet runs the wine. The cellar holds around 12,000 bottles, a list well past a hundred pages with serious verticals, and guests tour it between courses. The tasting runs about 2,500 kroner, with four pairing tiers from 2,000 up to 18,000 for the rarest flight. It is the deepest physical cellar in Copenhagen, and it ranks just below AOC only because access is gated by a months-long booking window. Reserve the moment tables release, choose your pairing tier in advance, and ask Ledet what is drinking best on the night.
Book the instant tables release; pick a pairing tier and ask Soren Ledet for the standout pour.
3.Kong Hans Kaelder
Mark Lundgaard Nielsen's medieval cellar holds 3,000 labels on a multi-million budget. Book it for the city's classic deep-cellar dinner.
Kong Hans Kaelder cooks beneath a vaulted medieval cellar on Vingardstraede, in a building that dates to 1420, and the wine matches the setting. Chef Mark Lundgaard Nielsen carves a salt-baked turbot tableside, the signature plate, while the list runs to some 3,000 labels backed by a multi-million-kroner annual budget, deep in classic Europe and ranging further. The tasting menu runs about 2,950 kroner, with pairings from 2,400 to 8,500. It holds two Michelin stars in the 2026 Guide. This is the trophy-label benchmark in Copenhagen, the room for an old-bottle occasion. Reserve two to three weeks ahead, ask to see the cellar list, and let the sommelier pull something with age.
Book on the Kong Hans site; ask the sommelier for an aged bottle from the cellar.
4.Jordnaer
Tina and Eric Kragh Vildgaard's three-star pairs a tight Loire and Burgundy cellar with award-winning service. Book it for a sommelier-host evening.
Jordnaer sits in Gentofte, north of the centre, where Eric Kragh Vildgaard cooks a luxury-seafood tasting and his wife Tina runs the floor and the wine, work that won her a Michelin service award. The list is tightly focused on the Loire, Burgundy and Germany, with Champagne depth and small growers alongside names like Romanee-Conti and Leflaive. The tasting runs about 3,500 kroner, with pairing tiers from 2,200 to 3,000 and a Champagne flight at 2,800. It took its third star in 2024. It ranks below the bigger cellars on sheer label count, not on seriousness. Reserve well ahead, take a cellar-selection pairing, and let Tina lead the night.
Book on the Jordnaer site; take the cellar-selection pairing and follow Tina's lead.
5.Kadeau Copenhagen
Tom Nevati's biodynamic, low-intervention program mirrors the kitchen. Book it for the best serious natural-wine list in the city.
Kadeau cooks a Bornholm-driven New Nordic tasting in Christianshavn, and in the 2026 Nordic Guide it climbed to three Michelin stars. Sommelier Tom Nevati builds the list with the kitchen, and where the others lean classic, Kadeau leans biodynamic and low-intervention, a wine philosophy that mirrors the fermenting and preserving in the food. The tasting runs about 3,300 kroner, with a wine pairing at 2,200 and a non-alcoholic flight at 1,200; a renovation added a dedicated cellar and a glass tasting room. It is the city's best serious natural-wine program, ranked below the classic cellars only on label count. Reserve ahead, take the pairing, and ask Nevati for the most surprising grower he is pouring.
Book on the Kadeau site; take the pairing and ask Tom Nevati for a low-intervention grower.
6.formel B
Martin Bek's 500-label cellar runs deep in Burgundy, with a table over the cellar glass. Close out the list here for a serious Burgundy night.
formel B has held one Michelin star on Frederiksberg since 2004, and its head sommelier Martin Iuel-Brockdorff Bek has run the floor since 2003. Chef Kristian Moller cooks a French-Nordic menu where a langoustine with carrot is the signature, in a five-course a la carte format at around 1,250 kroner. The list runs to some 500 references, smaller than the others here but deep in Burgundy and Bordeaux with what the floor calls real Burgundy jewels, and a glass-floor table sits directly over the cellar. It is the most intimate wine room on this list, and the value pick. Reserve a week or two ahead, ask for the table over the cellar, and let Bek build the night around Burgundy.
Book on the formel B site; ask for the cellar-glass table and let Martin Bek lead on Burgundy.
Famous, but not for the cellar
Noma is about the juice pairing, not the wine
Noma is the most famous restaurant in the city and one of the most expensive, but its drinks program is built around its non-alcoholic ferments and juices, not cellar depth or classic verticals. For a tasting menu and a celebrated juice pairing, it delivers; for a serious wine list judged on allocation and age, it is not the booking. Take AOC, Geranium or Kong Hans Kaelder for that, and keep Noma for the food.
How to drink well in Copenhagen
Copenhagen splits into two wine cities. The classic deep cellars, AOC, Geranium and Kong Hans Kaelder, are where you go for verticals, allocation and aged bottles, with budgets and lists to rival anywhere in Europe. Reserve those two to three weeks ahead, or longer for Geranium, and take the pairing if the menu is the point.
The other Copenhagen is grower and low-intervention, and Kadeau runs the most serious version of it, with Jordnaer and formel B each offering a tighter, focused list. Whichever you book, set a number and a style with the floor and let them lead, because these rooms are deep enough to turn up something better than the label you would have reached for.
Frequently asked
Which Copenhagen restaurant has the best wine list?
AOC holds our top spot, on the strength of its program rather than its stars alone. Sommelier Christian Aaro, who heads the Danish Sommelier Association, runs a cellar of around 5,000 bottles weighted to Burgundy and Champagne, and ferments wine on site. Geranium has the deepest cellar in the city at around 12,000 bottles, and Kong Hans Kaelder the classic benchmark. For a sommelier-led night, AOC is the booking.
Where can I find a deep or aged wine cellar in Copenhagen?
Kong Hans Kaelder, in a medieval cellar dating to 1420, runs the city's classic deep list at around 3,000 labels on a multi-million-kroner budget, with genuine age. Geranium's 12,000-bottle cellar is the largest, deep in verticals, and AOC's 5,000-bottle list runs heavy in Burgundy and Champagne. For an aged bottle, call ahead so the sommelier can confirm it and have it standing before you sit down.
Does Copenhagen have good natural wine restaurants?
Yes, and Kadeau in Christianshavn runs the most serious version at the top end, a biodynamic and low-intervention list built by sommelier Tom Nevati to mirror the kitchen. Jordnaer in Gentofte and formel B on Frederiksberg both lean into grower wines alongside their classics. Copenhagen has long been a natural-wine city, so even the classic cellars carry low-intervention bottles worth asking the floor about.
How much does a wine pairing cost in Copenhagen?
Plan on roughly 1,500 to 3,000 kroner for a standard pairing at the top rooms, with higher tiers well beyond that. AOC runs pairings from 1,500 to 3,000, Jordnaer from 2,200 to 3,000, and Kadeau at 2,200, while Geranium offers tiers from 2,000 up to 18,000 for its rarest flight. The smart move is to set a tier with the floor and let the sommelier build inside it.
Related rankings
More from RFK
Browse the full Copenhagen dining guide, see which rooms take walk-ins in Copenhagen, compare the best wine lists in Oslo, or open the full RFK rankings index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.