At this smart village restaurant, you are encouraged to start your meal by sitting back, listening and watching the world around you in their lovely nature observation garden. Both their raised beds and regular foraging trips provide the kitchen with vegetables and herbs, and the remainder of the produce is locally sourced, with the menus informed by what’s at its peak each day. Sauces are a real highlight in dishes such as asparagus with wild garlic cream, goat’s cheese and sorrel-infused asparagus sauce or fjord trout with pickled kohlrabi, cucumber, chive oil and rhubarb and ginger broth.