This is not your usual Copenhagen restaurant. Latin America meets Asia here, on the plate and in the room, and every part of it is sensory overload in the best possible way. This is Latin Geisha on Istedgade.
The place
Latin Geisha opened at the end of 2025 in Vesterbro, from Argentine Gonzalo Wolfsohn, who also runs Gorda, and Venezuelan Tomás Abenante. Two kitchens they both grew up around, put on the same table. On paper it sounds like a stretch. On the plate it is obvious: both cook with heat, acid, colour and a lot of confidence.
The room was designed by Rebel Rebel, the studio behind several restaurants on the World's 50 Best list, and it commits completely. A ceiling packed with red lanterns in one corner. A neon koi glowing on bare brick. Pink tables printed with red graphics, banquettes in gold and blue snakeskin, and light that makes everything look better than it already does. Take it in before the food arrives, because once it does you will not look up much.
What we ate
The mushroom tostada sets the tone: soy-glazed king mushrooms on a Mexican style pumpkin seed salsa. Crunch, chew, deep umami, and pickled enoki cutting through it all. That is the whole idea of this place in one bite.
The Tuna Thai is cured tuna in a red Thai dressing with chili and radish, sharp and cold and gone in a minute. Next to it, the T.N.T lobster hand roll with dynamite sauce, yuzu kosho cream and caviar on top, built to be eaten in two hands straight away.
A sip of the tiger paloma, then the pan chino. That is their house bread, steamed and pillowy soft, with soy and brown butter. Get it on the table early and use it on everything that follows.
The fried chicken is so crispy the crust shatters. Duck fat and Szechuan peppercorn glaze, so every bite tingles a little. Full throttle on the flavour. Drag it through the creamy gochujang mayo and give it a little heat.
Then the pork wontons: braised pork belly inside, deep flavour lifted by Chinese five spice, with homemade chili sauce and crispy shallots over the top. A lot more going on than a usual wonton.
The A5 Japanese wagyu is flame grilled at the table, which is exactly the kind of thing this restaurant would do. Fatty, silky beef that melts on your tongue, served with yakiniku sauce, hot Japanese mustard and yuzu paste. Work through the three dips one slice at a time. The yuzu is the one.
For dessert, chocolate cremeaux. Creamy dark chocolate with yuzu gel cutting through it to keep it fresh, and a black sesame cookie on top for the crunch.
The drinks
Do not sleep on the drinks here. The tiger paloma is tequila with apricot, habanero and mandarin bergamot soda, and it does what the food does: sweet, then sharp, then heat. The pandan melon slushy lands bright green with a cherry on top and disappears fast. There is a lychee martini with sakura vermouth and raspberry, and a Japanese highball built on whisky, apple brandy and peach tea. The list is as mixed up as the menu, on purpose.
Who it is for and when to go
Dinner only, from 17:30, and closed on Sunday. Book ahead. Istedgade on a Friday night is not the place to try your luck as a walk-in.
Go à la carte if you want to build your own table, or take the tasting menu at 425 kroner a head, which the whole table orders together and which groups of nine and up eat by default. It can be made vegetarian, pescatarian or gluten free if you ask when you book. The A5 wagyu sits on the à la carte list at 495 for 100 grams, so decide early whether tonight is that night. We say yes.
This is a date night restaurant first, and after that it is for the group that photographs the room before anyone sits down. It works because the room and the food are pulling in the same direction, which is not something we get to write very often.
This visit was sponsored.
Latin America and Asia at full volume, on Istedgade. A tasty sensory overload, and we are going back for the wagyu.
But now… the real question is… where do we go next?
