Journey to Amass – one of the first restaurants to spring up in the regenerating Refshaleøen harbour area. Former Noma head chef Matthew Orlando opened the eatery in 2013 to foster a waste-free philosophy, and that can be seen in its uncompromising meals, from soft pumpkin, chestnut and egg-white custard to the wild goose, garden vegetables, oyster mushroom and black-garlic skins; much of the fare is sourced from Amass’s own gardens. Guests can head out to them for an espresso surrounded by sunflowers or just to take in the view across to the Little Mermaid.

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Credit: Mikkel Heriba