Nose2Tail is a restaurant in Copenhagen's hip Meatpacking District where focus is on sustainability.
The concept is therefore to use local products - mostly organic - and to use everything from the animal: from nose to tail.
The menu is simple and changing. There is always a today's meat, a today's fish, and a today's offal, a few starters, some snacks, and desserts - off course.
At Nose2Tail they have a specail love for Fernet Branca, and they use it for cooking as well as as a digestif.
Max capacity: 110 pax
Private dining: 60 pax (semi-private: 25 pax)