Reffen on Refshalevej in Refshaleøen is Northern Europe's largest street food market, 35 stalls, 10 bars and an on-site brewery on a former shipyard site.
Tip: Mid-March to end September; weekends from 12:00. Winter conversion as Reffen Skøjteøen runs December to February.
Address: Refshalevej 167A, 1432 København K, Copenhagen
Hija de Sanchez at Torvehallerne is Rosio Sanchez's original taqueria counter, opened 2015, with hand-pressed tortillas and a tight menu of tacos and ceviche tostadas.
Try: Tacos al pastor and ceviche tostadas
Tip: The al pastor and the lengua tacos are the picks. Plates are takeaway; eat at the market's standing counter.
Broens Gadekøkken at the Inner Harbour Bridge between Christianshavn and Nyhavn runs around a dozen stalls including Gasoline Grill, Hija de Sanchez, Strangas Gyros and Rørt smørrebrød on the historic harbour square.
Try: International street food, 12 stalls
Tip: Year-round market with indoor and outdoor seating. The Gasoline Grill burger is the consensus pick.
Gasoline Grill at Broens Gadekøkken is the harbour-side stall of Copenhagen's burger institution, smashing thin-patty Texas-style cheeseburgers from a former gas-station kitchen brand.
Try: Smash burger
Tip: The original brand sold from petrol stations; the bridge stall has the longer queues. Cash or card.
Torvehallerne's fishmonger row on Frederiksborggade pulls Limfjord oysters, hot-smoked salmon, marinated herring and seasonal North Sea catch to a standing counter inside the steel hall.
Try: Limfjord oysters, smoked salmon, herring
Tip: Order a dozen oysters and a glass of Muscadet from the wine bar two stalls over. Sunday only midday opening.
Hija de Sanchez at Slagterboderne 8 in Kødbyen is Rosio Sanchez's Vesterbro taqueria, with hand-pressed tortillas, a small wine list and a counter that fills fast on Friday.
Try: Tacos, salsa flights, agua fresca
Tip: Friday and Saturday queues; arrive at opening or after 19:00 for a seat at the counter.
WarPigs on Flæsketorvet in Kødbyen runs a Texas-style barbecue counter inside the slaughterhouse brewpub, smoking brisket and beef ribs over Texas post oak from 04:00 daily.
Try: Texas brisket, ribs, pulled pork
Tip: Order by the pound at the counter; the brisket sells out by 20:00 most nights.
