Under’s culinary focus, led by head chef Nicolai Ellitsgaard, is on fine dining and locally sourced produce from the surrounding waters and farms, with an emphasis on sustainable capture of wildlife. There is one set menu: the £199 ‘immersion’ menu. The restaurant won’t reveal what’s on the menu saying it wants the experience to surprise guests. A wine-paring costs an additional £128, or you can order drinks a la carte. Pictured: Mahogany clam with preserved tomato water.

Photograph: Stian Broch