Abigail leaves the hats behind for Axel Towers

From the street, it still looks like a shop. Only once inside the former milliner’s on Nørregade do you find the few tables tucked close to the kitchen.

The Michelin listed restaurant serves its last dinner here on 3 October, before reopening three days later across the road from Tivoli. The move comes with a view over Copenhagen, though how much of the small dining room’s atmosphere comes along, time will tell.

A kitchen with room to experiment

Abigail serves a single set menu, leaving the kitchen to decide what arrives at the table. The chefs take inspiration from around the world and keep trying out new dishes, so a favourite from one visit may have made way for something else by the next.

That creativity has already caught the attention of Michelin’s inspectors, who highlighted a ‘paint-your-own’ tuna dish. And yes, you read that right. We were given a paintbrush, a plate of carefully arranged, thinly sliced tuna and a choice of sauces to paint with.

Whos's cooking?

Patrick Godborg, previously head chef at Copenhagen restaurant Radio, will take charge of the kitchen in its new home. Henrik Jyrk, an established name on Denmark’s restaurant scene, will also help shape the food at Abigail while heading Tamashii on the two floors above.

“I look forward to seeing where Patrick and the kitchen take it,” says Jyrk, who sees the new setting as giving Abigail more room to explore its ideas.

More happening upstairs

Tamashii is due to open in November, serving modern Asian food in a 42-seat à la carte dining room. Both restaurants are part of Norrlyst Group, which runs a collection of high-quality restaurants across Copenhagen, and although Jyrk will be involved across all three floors, each will have its own menu and approach. 

“This is bigger than a new address for Abigail,” says Bjarke Just Nielsen, CEO of Norrlyst Group. “With Patrick Godborg, we have a head chef who can take that direction forward,” he continues.