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mong the newest arrivals is Madsvinet, which opened this spring. It is located by Enghaven Park and was converted from a former butcher's shop, adding an open grill, masses of local art and candlelit tables to the shop’s original tiles and meat hooks (now adjusted for hanging coats). Madsvinet's rustic gourmet menu includes sharing platters such as local cheeses, salt-baked celery, quinoa and pickled mushrooms, ceviche of Gotland scallop, zander with beetroot, hazelnuts and broccoli, and grilled calf with blackberries, lime and liquorice.
The New Nordic ethos of changing menus to reflect the seasonal local landscape is evident at a number of keenly priced restaurants in the area, many of which have opened in the past year.
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