Researchers taste the ant yogurt. David Zilber

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants .

Alchemist in Copenhagen, currently ranked No. 5 on The World’s 50 Best Restaurants list , describes itself as “part science lab” and has a thing for experimenting with food.

The restaurant’s ant-ics began when staff noticed that milk started to curdle when a chef left it in a fridge with an ant inside. This led to experiments involving anthropologists, culinary innovators and food scientists, food innovation researcher Nabila Rodríguez Valerón told CNN. She is head of flavor fermentation at Danish food tech company Summ Ingredients (formerly N

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