I’d stay again at the Hotel d’Angleterre in Copenhagen just for the seafood soup. It comes beautifully plated as a lovely heap of scallops, lobster, and fresh whitefish, over which gets poured a very rich, very buttery, bisque-thick broth. The waiter even leaves you an extra cup of the broth—perfect for sopping up with a piece or two of that delicious nutty dark bread. Oh, and you can order it from room service... which I did more than once. –H. Y.