Below are examples of what is assessed in the 360°Eat Guide Restaurant. Each point is divided into sub-questions and levels linked to a score (only open for jury members)

Black: Gastronomy assessment

Green: Evaluating the restaurant’s work with sustainability 


1. The restaurant continuously highlights sustainability issues on its website, Instagram, or in other ways.

2. The restaurant has a written sustainability policy

3. Share of organic produce (average per year)                                           

4. Share of local produce, maximum 250 kilometers from the restaurant per year)                                                         

5. Co-workers undergo sustainability education.                                                

6. Co-workers meet producers and suppliers to gain in-depth knowledge of specific products                                     

7. The restaurant has its’ own staff policy                  

8. Policy regarding meat, poultry, fish, and seafood                                                         

9. Policy regarding foie gras concerning animal health 

1o. Ideas and attitudes regarding clothes, plates, furniture and other decors in the dining room where consideration is taken to sustainability               

11. Policy regarding single-use plastic                                        

12. There are clear guidelines and goals regarding how the restaurant should decrease food waste. 

13. The restaurant raises sustainability issues in some form in, for example, menus – in the restaurant or its’ surroundings.                                                 

14. The staff (chef or service) actively promoting menus, producers, dishes, drinks, sustainable ingredients – and/or talk about – and shows commitment to sustainability issues. It can be local food, season, organic, natural wines, etc. They are ambassadors for sustainability.                        

15. The drinks offered (alcohol and non-alcohol) have added values linked to sustainability (locally produced, organic, natural, etc

16. The menu is primarily based on seasonal produce. 

17. The menu contains signs that the kitchen is looking for alternatives for meat and dairy – in the form of protein substitutes, legumes, etc.                

18. The menu is in a balance between meat/poultry/fish and vegetables – the vegetables are not only garnish                   

19. Tap water is the only water-option that is offered. 



20. Welcoming (flow, warmth, personality, tone of voice)

21. Presentation, food (responsive, knowledgeable, attentive, personal)

22. Presentation drink (responsive, knowledgeable, attentive, personal)

23. Presentation, food (ocular aesthetics on the plate) on average throughout the menu

24. Flavour, food (texture, contrast, balance, combination, primary products)

25. Menu composition (balance, dynamics, innovation)

26. The difficulty, technical precision – the craft

27. Personality, food (distinctiveness within gastronomy

28. A range of beverage or a package (of both alcohol and non-alcohol) with a clear idea/concept (width, selection, origin, etc.)

29. The restaurant involves the guest, good conversations, questions, responsiveness

30. The room (environment, furnishings/decoration, logistics, function, cleanliness)