The restaurant is in a restored warehouse from 1895 with raw walls and vaulted wooden ceilings. The name means "to be", and the kitchen starts from regenerative organic farming, with Danish produce, seasonal menus and occasional seafood from Norway. There are tasting menus, a wine list of growers working with biodiversity, and a bar with four walk-in seats. It holds one MICHELIN star.
Reservations open two months ahead, and a semi-private room seats up to 10. Children aged 10 and over are welcome, and most dietary needs can be met with 48 hours' notice. Vegetarian dishes and paid parking are available.
