This Michelin Green Star sanctuary in Copenhagen redefines plant-based dining through a rigorous lens of fermentation and foraging. The tasting journey begins with the scent of the Baltic shore, captured in a jellied seaweed course brightened by salted Japanese plum. Texture is paramount in the coral tooth mushroom dish, where the fungi’s intricate structure is softened by a velvety vegan mascarpone. Chef Brett Lavender employs advanced koji-aging and shio-koji cures to extract profound umami from local flora, notably in a chawanmushi that replaces egg with a delicate, savory custard of blue oyster mushrooms and corn caviar. The kitchen’s commitment to zero-waste is technical; repurposed coffee grounds are transformed into a house-made liqueur, while foraged elderberries are fermented at their peak to provide acidic structure. It is a cerebral, sustainable progression that proves botanical ingredients can achieve the complexity of traditional haute cuisine with unwavering technical mastery.