Jesper Rais

Beautiful plating by chef Rasmus Bundgaard with scallops, ramson capers, baby coriander and spring onions in the beautiful "BORO" plate by Crucial Detail.

Consommé Celestine - Duck liver pancake with picky gel, red sorrel and a wild game consommé by chef Steffen Villadsen from Molskroen in Denmark.

Danish lobster gently poached in coconut milk, with cabbage, barrie caviar, flowers and foamy Tom Kah by chef Steffen Villadsen.

Caramelized Jerusalem artichokes puree, pickled beach onions, poached quail eggs, truffle foam and Jerusalem artichoke chips by chef Jack Cramer at famous Ruths Hotel on the top of Denmark.

Classic danish open-faced sandwich at the brewery Nørrebro Bryghus in Copenhagen. Here with sea buck herring, together with onion, capers, horse radish foam, smiling eggs, and rye bread. And of course, you should get a schnapps on the side.

Freshly squeezed orange juice at restaurant @_greenilicious_ in Aarhus, Denmark. Everything is organically based and free of artificial sweeteners, colors, preservatives, and GMOs.

Eat next to the lions at @katangahilldining in the ReePark Zoo. Here, a beautiful and simple dish with mackerel escabeche, fennel, horseradish sauce, dill oil, and pea shoots.