An innovative, creative restaurant with a penchant for smørrebrod: always with craftsmanship in the center of things and a desire to do things differently. Here, the main effort is not towards certificates but instead valuing relationships with producers and the quality of their produce. To reduce their working hours, they are now closed Tuesdays and Wednesdays, something they succeeded in doing without a loss of revenue. They work with suppliers to ensure that food packaging is returned after use to avoid material waste. Clothing is washed in-house to avoid transport, and all the linens are second-hand. Chef Magnus Pettersson brings to our attention a sound and realistic point of view about the attitudes and manners of the staff. “Incidents always happen; anyone who claims otherwise is lying. We never accept bullying or trash-talking. Instead, we address it straight away, and in doing that, the staff can feel safe talking to someone in a leadership position. You should feel secure and look forward to coming here. Nothing should be held under the surface but addressed as quickly as possible”.