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Part and parcel to living in denmark. danes who think too big are often cut down by their peers. >> rene: it's hard to really make an effort. and if you stand out too much, you know, get off your horse. >> anthony: okay, so let's say you start a restaurant and you announce right away, this restaurant's going to be different than anybody else's restaurant -- you see where i'm going here. are people mean originally or they talk -- about you? do they -- >> rene: i mean how much foul language can i use on this show? we very quickly became the big band of the seal f----rs. >> anthony: the seal f---...

Discourages attention seeking is part and parcel of living in denmark. danes who think too big are often cut down by their peers. >> it's hard to really make an effort. if you stand out too much, you know, get off your horse. >> let's say you start a restaurant, and you announce right away, this restaurant is going to be different than anybody else's restaurant. do they talk good about you? >> how much foul language can i use on this show. we very quickly become the big band of the seal -- >> people can be so cruel. do danes like this place now? >> they accept it. >> it's drawn the attention o...

>> rene: it's hard to really make an effort. and if you stand out too much, you know, get off your horse. >> anthony: okay, so let's say you start a restaurant and you announce right away, this restaurant's going to be different than anybody else's restaurant -- you see where i'm going here. are people mean originally or they talk -- about you? do they -- >> rene: i mean how much foul language can i use on this show? we very quickly became the big band of the seal f----rs. >> anthony: the seal f----rs. >> rene: seal f----rs. >> tony: people can be so cruel. >> anthony: do danes like this place...

It's got the attention of the whole world. >> yeah, exactly. >> yes, chef. >> to tell the truth, food nerds, captains of industry, celebrities, you name it have been flocking here for years. >> coming up now. >> some waiting months for a reservation in the 45-seat restaurant. >> do we have the leek? >> it's marinating in a grasshopper garret. we're going to scoop all of this green snow which is made from nasturtium leaves. >> that's good. the technique, you don't notice it. you notice the flavor. that's delicious. that's really intensely -- like i've never tasted a green vegetable that good. >...

Particularly since you're eating moss, which kind of goes against my instincts. there's a hippie dimension that i'm hostile to but it was truly a delicious, delicious, wildly creative yet always delicious meal. >> had they had the moss? did you give them the moss? >> yes, chef. >> what they started, what they're famous for, is foraging for ingredients. >> reindeer moss with last year's harvest of mushrooms. >> color me dubious. >> you ever eat moss before? >> no. that is incredible. >> wow. >> there's no way this is going to look convincingly delicious on tv. it is really delicious. >> to tell...