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 also maintains a roof  

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also maintains a roof-top garden and a beehive, with its honey used to sweeten cocktails served in the bar. Koka, another celebrated restaurant, plans its menu around the seasons, working with local farmers and seafood producers to provide the freshest ingredients. A recent seven-course menu featured, among other dishes, scallops with elderflower and leek followed by lingonberries with ice cream, mustard and caramel.

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