Kødbyen — the Meat City — is the white-tiled meat-processing district west of København H, mostly built in 1934 and only fully converted to mixed use in the 2010s. The walk is the conversion: working butchers' yards in the morning, restaurants and bars by evening. The white tile is everywhere; the smell has mostly gone.
Two and a half kilometres, seventy-five minutes — evening only, when the district turns on. Start at Halmtorvet — the square on the eastern edge, with cafés that lean afternoon. Walk west into Kødbyen proper via Flæsketorvet (Pork Square), the central yard, where the loading bays are bars.
Mikkeller Warpigs is the beer-hall anchor — the Danish-American brewing collaboration in an industrial shed scale. Kødbyens Fiskebar a few doors down is the new-Nordic fish restaurant that opened the district to fine dining in 2009. The side alleys have NOHO, Curfew, Spuntino, Kødbyens Bodega — natural wine, small plates, the old butchers' format adapted to a different kind of small business.
End out the western side onto Vesterbrogade near Enghave plads metro. The white tile follows you out.