"This zero-waste restaurant never fails to impress. The creativity required in the kitchen to use absolutely everything has resulted in some remarkable dishes that are often the result of by-products, like miso made from lemon skins and coffee grinds, and nori made from kale stems. Beautiful plates, with ingredients often sourced from the kitchen garden, arrive in waves, accompanied by a different chef each time to explain exactly what bergamot skin tamari or fishbone noodles are. The 10-plus-course menu is an elegant introduction to what has made Copenhagen such a unique culinary destination. Alternatively, head to the Refshaleøen-located warehouse at lunchtime to try AFC – Amass fried chicken. Enjoy it with jalapeño cornbread outside among the vegetable beds of Amass’s kitchen garden. photo credit: Amass" - Sorcha McCrory
