“Our menu has a lot of vegetables and very little meat. We don't serve red meat unless it’s from an old dairy cow. We have a big passion for foraging, fermenting, and pickling. Cooking with great local organic produce is our drive, and we love craftsmanship and flavour. We also love fish and shellfish, and only use wild catch. We grow some of our own herbs and vegetables and buy the rest from small local organic producers, especially Brandebygaard, where we go to help harvest each week. If anything is not eaten it goes to compost at farms. We try to avoid any product that comes wrapped in plastic. Additionally, all our wines are organic and we serve filtered tap water instead of bottled water.

Malt pie with pickling broth, mussels, potato, and sorrel; pork with horse­radish, onions, and dried apple; and buttermilk with rosehip and green strawberries.

Substans is one of only two Michelin-starred restaurants that uses 100 per cent organic produce, that has been rewarded with the official recognition from authorities. This small and simply decorated restaurant serves great food and pairs it with attentive service. It also hosts organic cooking schools for kids and tries to convince them to avoid processed food.