The pulse of a trip from when I was in my twenties, when this blog began, to currently in my thirties, has changed. Nowadays, I yearn for staying in one place for longer and having a home base. Slow travel to me in this phase, is having one hotel room and the freedom to explore the vicinity fully.
Read MoreHija de Sanchez Taqueria at Kødbyen was so nice, we ate there twice. Rosio Sanchez, the chef behind this worked at Noma and employs the same ethos of nordic cuisine. Fresh, from scratch, and local ingredients.
Read MoreKødbyens Fiskebar is rated with a Bib Gourmand in the Michelin guide, meaning high quality meals at a decent price. We sampled delicious French oysters, a very unique dark bread with butter, fish and chips, and hake.
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