Sustainable thinking

We like good food, but we don't like to throw it away. That's why we work according to the season and let the menu be fluid - we cook what's available, when it's at its best. No boring standard menu here, but a constant surprise based on what nature (and our local suppliers) has to offer.

We pick wild garlic in May, let berries and fruit from the garden find their way onto our plates, and mushrooms and herbs from the forest are often allowed to play along. When we shop, we do it locally as much as possible – not because it sounds good, but because it actually tastes better.

In short: We cook food we think is good, using ingredients we can afford. And we try to do it without wasting resources. Logical, right?