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The foliage-covered walls should be an immediate clue as to this restaurant’s nature-focused ethos. Plant and animal produce both come from their farm, Lille Østergaard, and are used with a seasonal approach – meaning winter menus feature a host of preserved ingredients. There’s a no-waste policy too, so don’t be surprised if you find both tongue and tail in your pork dish. If it’s a special occasion and you enjoy watching chefs in action, book the ‘Foodlab’ counter for a menu of around 30 courses.