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Claus Henriksen's restaurant is set in a listed, early 20th Century red-brick house in the Annebergparken. The area is something of a haven for artisan creatives, with studios for carpenters and glass blowers adjacent to the restaurant; Claus himself even makes the plates that his dishes are served on. Excellent seasonal Danish ingredients are the bedrock and – while there's an inventive streak to some of the cooking – the chefs know the power of simplicity, allowing central components like beautiful grilled squid to really shine.