What a threat! The work of chef Valerio Serino and his partner Lucia de Luca, in charge of the dining room and of the wine list, proceeds at full speed. Our last visit impressed us. We believe Valerio delivers one of the most original, creative, Italian-inspired cuisines outside the Italian borders. At the base we find an eco-sustainable philosophy at 360 degrees, Tèrra is a zero food-waste restaurant with a wise reuse of many food scraps. Flavors bring great cleanliness, on the table there are dishes that are surprising in their contrasts, with recipes that like to risk but that are enlightening in the results. Specifically, there's a special sensitivity towards vegetables and fishes, very well managed and paired. From the Autumn menu, we point out the celeriac, mussels, a very delightful snack, extremely precise in terms of texture and contrast. Tomato, oregano is a mind-blowing dish, a single trip to the lightness and complexity at the core of cucina italiana. Not for everybody but plenty of character for the juicy and gluey Monkfish steak with fermented garlic, and elderflower. Leave some space for a very serious (savory-sweet) dessert. The wine cellar has improved, the wine pairings have reached a very high sophisticated level. Informal and warm atmosphere but very professional in the service and attention to detail. Straight to the point: for us this the best Italian Restaurant in Copenhagen.