A chef's guide to where to eat in Copenhagen

Christian F Puglisi is the restaurateur and chef behind Copenhagen's Relæ, one of the world's most sustainable Michelin-starred restaurants. When he's not entertaining friends at pizza restaurant Bæst, the El Bulli-trained, ex-Noma sous-chef delves into food research and chef education, and runs Farm of Ideas, an organic farm that sustainably produces food for his restaurants.

The major question in terms of sustainability is how to expand people's understanding of produce. People don't understand where their food comes from. It's part of the reason we decided to start Farm of Ideas. It's asking the question: "What is the agricultural system we are in, and what influence can we as chefs and restaurateurs have on it?"

Our values need to focus on serving nature rather than trying to dominate it. One way we're doing this is by growing more than 150 varieties of vegetables for our restaurants and sourcing products from our own animals. We're never 100 per cent in control, but we have to use our skills and ideas to make the most out of it for the sake of the planet.

Gasoline Grill

One place that does a good job of applying sustainability to their day-to-day business is Gasoline Grill. It's famous for making amazing burgers and it's also certified organic. The meat is ground on-site daily and it sells out every day. There are six locations across the city, but it started at a gas station, hence the name.

Landgreven 10, 1300 København, Denmark, gasolinegrill.com

Sanchez Cantina

The restaurant I visit the most is Sanchez by Rosio Sanchez. What stands out is that it brings flavours to the plate that you don't really find anywhere else in Copenhagen. It's unique and you can't beat it for Rosio's inventive Mexican dishes. The combination of acidity and flavours from smoked chillies and fruit is something special.

Istedgade 60, 1650 København V, Denmark, +45 311 166 40, lovesanchez.com

Slurp Ramen Joint

An extremely ambitious ramen project. The chefs are very focused on the quality of the product and make all of the noodles themselves. The kitchen essentially runs as a line in a fine-dining restaurant, which is quite impressive for what it is.

Nansensgade 90, 1366 København, Denmark, slurpramen.dk

Bæst

When I entertain I want to be able to share food with friends, and there's nothing quite like sharing the burrata at Bæst. Being my own restaurant I'm obviously biased, but it's also my house. Bæst has a butchery and micro-dairy upstairs where we make all our charcuterie and raw-milk cheeses, something that is unique in Denmark.

Guldbergsgade 29, 2200 København N, Denmark, baest.dk