Claus Henriksen's restaurant is set in a listed, early 20th-century red-brick house in the Annebergparken. The area is something of a haven for artisan creatives, with studios belonging to carpenters and glass blowers sitting adjacent to the restaurant; Claus himself even makes the plates that his dishes are served on. Excellent seasonal Danish ingredients are the bedrock of the menus and, while there's an inventive streak to some of the cooking, the chefs also understand the power of simplicity, cleverly allowing the central components – usually vegetables, seafood or game – to really shine.