Neon

Local energy, zero waste

At Neon, flavour begins long before the stove is lit.
Organic vegetables, herbs and fruit from nearby farms are harvested with care, then fermented, pickled and brewed into drinks that capture the taste of each season.
The team visits their farmers every week, following the harvest and letting nature set the rhythm. Inside, second-hand furniture and soft textures create a warm, tactile setting, while renewable energy keeps the kitchen running.
Service flows over a four-day week, giving both people and produce the space to thrive.