Part of the redevelopment around the former Carlsberg Brewery, this is a spacious, stylish restaurant with an open kitchen that lets you observe the chefs as they work. Vegetables from local farms, game in season and top quality seafood – like squid, langoustine and Pacific oysters – underpin original, creative dishes that showcase the ambition of the young team. In a demonstration of their zero-waste ethos, the leftovers from their freshly baked bread are sometimes used as the basis for the dessert.