Copenhagen’s first natural wine bar was conceived by culinary entrepreneur Christian Puglisi (also of Relae), and quickly evolved into a full-service restaurant. Despite being nearly completely vegetable-focused, the meat tartare here has developed an almost cult-like following. As with Relae, Puglisi won’t compromise on quality and sustainability: all the produce is not only hyper-seasonal but comes from nearby organic farms. Most of the entrees are vegetarian but so satisfying, like the charred broccoli with parsley purée or seared romaine with walnuts and anchovy vinaigrette, and there are experienced sommeliers on hand to help navigate the natural wine list. Manfreds is a tiny restaurant, perfect for an intimate dinner with one other person—the tasting menus are also conveniently designed for two.

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