Michelin is delighted to announce that the next two MICHELIN Guide Ceremonies for the Nordic Countries will be held in Denmark. The 2025 Ceremony will take place in Anneberg Kulturpark, Odsherred, while the 2026 Ceremony will be hosted in the heart of Copenhagen’s Tivoli Gardens.
This two-year partnership is in collaboration with the ‘Food Organisation of Denmark’, ‘Visit Odsherred’ and ‘Wonderful Copenhagen’, and events in and around The MICHELIN Guide Ceremonies will celebrate and promote Denmark’s impressive culinary scene.
With Denmark’s 2024 boasting 101 recommended establishments, of which 31 are Michelin-Starred, what was once a small nation on the fringes of the global culinary map has evolved into a place where food enthusiasts from across the globe come to explore and indulge in extraordinary dining experiences.
From Odsherred in 2025 to Copenhagen in 2026, this journey will reflect the ever-evolving philosophy of Danish chefs, who are as much explorers of nature as they are innovative culinary artists. It will also highlight the harmonious relationships between the countryside and the city, the land and the sea, raw ingredients and creative culinary offerings.
A mix of chefs running Michelin-Starred restaurants, journalists, influencers, partners and industry leaders will be invited to the Ceremonies, during which the new Michelin Stars, Green Stars and Special Awards will be unveiled.
The MICHELIN Guide Ceremony 2025
The 2025 MICHELIN Guide Ceremony for the Nordic Countries will take place on 16th June in Anneberg Kulturpark, Odsherred, a UNESCO Global Geopark. Situated in the scenic grounds of a former psychiatric hospital, Anneberg is a place where art, culture and food now intersect, providing both locals and visitors with the possibility to enjoy gastronomic exploration, such as embarking on a seaweed safari, indulging in wine and beer tastings, or savouring a meal at MOTA, the park’s One Michelin Star restaurant.
Eschewing ingredients from further afield and turning their attention instead to the local terroir, Odsherred is the region of choice for many a chef in Copenhagen. The nutrient-rich soil of the reclaimed Lammefjord, along with the unique climate and light, has resulted in an abundance of passionate producers who supply the country’s top restaurants with first-class produce.
We follow this journey from the field to the plate by taking a leisurely one-year trip from Odsherred to the capital…
The MICHELIN Guide Ceremony 2026
Like the produce, we now arrive in Copenhagen for the 2026 MICHELIN Guide Ceremony, which will be held in Tivoli Gardens. More than just an amusement park, Tivoli boasts 181 years of history, and is a hub for the sharing of the latest culinary trends. Offering its visitors a wide variety of food experiences, not only does it celebrate Danish gastronomy, but it supports local producers and hosts outstanding global culinary collaborations.
From its partnership with the Copenhagen Hospitality College to the annual Tivoli Food Festival, along with rotating pop-ups by world-renowned guest chefs in the Japanese Pagoda, the vibrant Tivoli Gardens is the perfect urban counterpoint to grounded, laid-back Odsherred.
The location also signifies the completion of the ingredients’ journey from soil to plate, and is a place to celebrate seasonality, innovation and dynamism – a place where chefs push the boundaries, be that through the likes of foraging and fermentation or cooking over smoke and flames.
“Being the host of The MICHELIN Guide Ceremony Nordic Countries in both 2025 and 2026 is a great honour for Denmark. It highlights that we have made our mark on the international culinary scene, and I expect that Denmark will once again cement its position on the global gastronomic map.
This is thanks to our chefs, who, in close collaboration with Danish food producers, manage to create gastronomic masterpieces based on ingredients of exceptional quality. It’s the entire food chain – from soil to table – that makes Denmark a culinary powerhouse, and I am incredibly proud of the innovation, creativity, and care that permeates both our kitchens and our raw ingredients.”
Jacob Jensen, Minister for Food, Agriculture and Fisheries
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