Any Danish foodie will know the name Frederikshøj, a luxurious restaurant located amongst the woodland on the edge of the city. Fewer will have heard of its little sister, anx, which sits in the annexe opposite – and is where Chef-Owner Wassim Hallal cooks at lunchtime. Well-priced, sophisticated smørrebrød is the name of the game, with classic ingredients presented in a modern way, such as herring with wasabi and crispy Jerusalem artichokes or white fish fried in browned butter with lemon compote and lobster remoulade. Desserts echo this ethos, as traditional recipes are updated with a dose of creativity.