Alimentum

Entertaining with a clear conscience

A growing number of restaurants are harvesting their own vegetables, but Alimentum is shaped by a close relationship with its own farm, Lille Østergaard, just outside Aalborg, where vegetables, beef and pork form the backbone of the kitchen. Led by chef Søren Birch, the cooking follows the seasons and draws on traditional methods such as fermenting, pickling and salting to extend the year’s harvest. Fish and dairy come from trusted local producers. The ambition is to make the restaurant largely self-sufficient in vegetables, meat, eggs and honey.