Bo Bech is a visionary Danish chef known for his distinctive culinary philosophy, characterized by romantic, honest, playful, and generous cooking. He gained prominence at Restaurant Paustian before opening Geist in...
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Local ModernFrenchSeafoodNordicUpscaleDinnerFine Dining
Last updated: 7/22/2026, 4:44:56 AM
Key Information
The restaurant at this location, currently known as Restaurant Radio, is situated in a building designed by the renowned architect Jørn Utzon (known for the Sydney Opera House). Historically, this location was home to 'Restaurant Paustian v. Bo Bech,' which gained significant recognition, including a Michelin star, before chef Bo Bech departed around 2011. Restaurant Radio continues the tradition of focusing on organic, sustainable, and creative Nordic cuisine.
Customer Perception
Customer perception for Restaurant Radio is mixed. Patrons praise specific dishes like the fantastic cod, the unique French onion soup inspired dish, and the onion and brown butter bisque, often highlighting the creative presentation and attentive service. The focus on organic and sustainable ingredients is also appreciated. However, criticisms include inconsistent taste, some dishes being bland or poorly executed (e.g., uncooked potatoes, mushy bacon, uninspired carrot dish), poor service, loud acoustics, and a perceived high price-to-quality ratio. Some reviews suggest a decline from previous standards.
Additional Details
The restaurant is located within a building designed by the acclaimed Danish architect Jørn Utzon, giving it a distinctive architectural setting.
I visited this restaurant for the first time during the Dining Week, and had high expectations due to many Michelin awards Radio’s received in the last 10+ years. But unfortunately the menu we shared together with my boyfriend left us underwhelmed. Out of 7 courses, I can only single out the fantastic cod, which got exactly the right amount of cooking, so the meat was perfectly tender. It was also well balanced with sauce and slightly crunchy vegetables on top. I also enjoyed the French onion soup inspired dish. It had the best from the famous soup, but with a dill twist. It was truly a pleasant surprise. As for the rest—dishes were not really interesting or exciting, and many of them tried to do the same thing—being creamy. I wish courses were more diverse and more daring. Carrots in particular were super basic. I also wasn’t a big fan of the bread and first three courses, which were super tiny and were served as one. The atmosphere in the restaurant is, indeed, quite loud. I wouldn’t think of Radio as of a cozy place. Overall, our experience was ok, but I wouldn’t come back.
Great food, attentive service and a quiet atmosphere (we visited on a Wednesday night). The onion and brown butter bisque for the first course was genuinely the best ‘soup’ my partner and I have ever had. The rest of the food was absolutely delicious, although we did find one or two of the courses slightly too salty but this didn’t impact our enjoyment. The wine options were excellent, particularly the Canaiolo! The presentation of the food was creative but not too fussy. We found that the portions were perfect, and we left the 5 course menu full but not stuffed. Both staff who served us were really friendly and attentive. We would definitely recommend visiting Radio if you’re in Copenhagen and want a delicious, unique meal.
1
Not what it used to be. Not worth a visit, not sure why Michelin even mentions it still. Used to be a high quality fine dining experience. Food looks amazing however taste and quality does not live up to a basic standard. Last visit the potatoes were uncooked, no dish was anything special in terms of taste. Service was not paying enough attention (empty wine glasses). So much better choice in Copenhagen at comparable prices. A true shame for a restaurant which used to be really good.
1
The experience at Radio was, unfortunately, disappointing on several fronts. Despite the ambitious menu, the cuisine turned out to be average and lacked real personality. Only the dumplings deserved praise — well made and flavorful. The rest of the dishes, however, were underwhelming: the paratha lacked fragrance, the bacon in the venison tartare was mushy and poorly integrated, and the desserts were served far too cold, making the ice cream hard and unpleasant. One dish, consisting merely of a carrot sliced into ribbons and rolled up, was frankly unacceptable — with no added value in taste or presentation.
Service was the true low point of the evening. The waiter was rushed and discourteous, never once asking how the meal was going. The bottle of champagne wasn’t even opened at the table, and dishes were served with little care, often reaching over guests’ plates.
To make matters worse, the acoustics were dreadful: the background noise was so loud that it was nearly impossible to hold a conversation.
Considering the overall experience, the price-to-quality ratio is completely unjustified — fine-dining prices for execution and service that barely rise above mediocrity.
In short, Radio gives the impression of a place that invests heavily in image but neglects substance. With inattentive service and a kitchen that never truly takes off, the experience falls far short of expectations — and of the bill.
5
Wonderful service, extremely kind and accommodating, they answered all of our questions (especially the nerdy ones), and it was obvious how passionate they are about their work!
The food was the best we've ever had - every bite was an experience. Organic, sustainable, and creative - the food is an art and a passion in RADIO. And the drinks - woah, definitely order some cocktails.
