In a chic, industrial setting, guests are served innovative dishes with a strikingly earthy personality, regarding both ingredients and presentation, which often verge on minimalistic. The restaurant cultivates its’ own, rare varieties of fruits and berries, and food waste is kept to a minimum through initiatives that can be delightfully original, such as the Lacto-fermenting of asparagus peel. 

72/100 p
Mejlgade 35B, 8000 Aarhus, Denmark
Christoffer Norton / Morten Frølich Rastad