Meatpacking District, Copenhagen

This guide to Copenhagen's Meatpacking District opens with a 4am scene outside the club Jolene, where departing clubbers cross paths with a butcher rolling a cart of pig carcasses to work. From there it traces Koedbyen back to 1879, when the city built a centralized slaughterhouse here, and to an 1888 law making it compulsory for every animal slaughtered in Copenhagen. You'll hear about the financial crash roughly a decade ago that emptied most of the working butcheries, and about a former Noma sommelier who opened a seafood bar in one of the vacated halls. Walk the low brown and white halls slowly, since the working butchers and the nightlife trade are easy to miss from a quick pass.