HÄRG

Three words, three reasons to visit Härg (the Ox). Would we go to a meat restaurant for the gin? Yes, we would! The long bar, facing the formerly rather neglected, open kitchen, has become a new hotspot. 40 different types of gins and 11 tonics are displayed on a table to illustrate the best pairings. Additionally, there are five signature cocktails, inspired by classic ones. The Mojito-ish Lootus is a mix of cucumber gin, mint, coriander and lime; a farmyard Mojito made of whatever’s at hand. After choosing your quaff, it’s time to observe what’s going on in the kitchen, you’ll note that some of the dishes are prepared in the coals, rather than over them. Bonfire-baked potatoes are old news. But the entrecote, half as thick as usual and covered in mozzarella, is seared in a small cast iron pan buried deep in the embers. It’s called the coal steak, and its incredibly pure, slightly smoky flavor perfectly showcases the advantages of roasting things in the coals, as opposed to over them. Härg pairs its dishes with a small, but solid selection of meat-friendly wines from countries that excel both at rearing cattle and fermenting grape juice.