

4

"I dined at Mota, Claus Henriksen’s restaurant in the Anneberg complex, and found a menu grounded in hyperlocal products—Henriksen brought his Noma know-how, Mota earned a Michelin star within eight months of opening in 2022, and dishes included examples like hake baked in sugar kelp supplied by Dansk Tang, seaweed beer from Deeper Roots brewed in the asylum’s old fire station, and sauces made with Nordic tempeh from Contempehrary." - Lars Roest-Madsen