I read this article in Intelligent Life back in August. In the plane headed to Ibiza (aaaah). And just this weekend, I heard about Nose 2 Tail a newly opened restaurant in Copenhagen.

The concept leans on the statement, I used as a headline plus “vicinity” – the use of regional (and I’m sure seasonal) ingredients.
It’s located in an old liver pate factory in the Meatpacking district.

For food freaks out there: Don’t overlook Danish food culture. They’re superquick at reacting on international trends, mixing them with traditional elements and presenting original concepts (+ they understand the role of marketing).

Nose 2 Tail Madbodega

From The Economist/Intelligent Life