One of the main driving forces behind Restaurant Umage’s opening in May last year was, as the name reveals (‘umage’ means ‘effort’ in Danish), the ambition to create a restaurant where guests feel that the greatest possible effort has been put into their meal. In their manifesto the six founders explain: “To make an effort is a calling; a calling that runs on passion and cannot be kept down. When you make an effort, you are the best possible version of yourself. In our restaurant we make an effort to ensure that you, as our guest, get the best possible version of the ingredients – fish,seafood, meat, game and vegetables –which are procured to us by our trusted
suppliers who, again, only supply to us because they make an effort.”