Neon

Local energy, zero waste

At Neon, flavour is shaped long before cooking begins. Organic vegetables, herbs and fruit from nearby farms are carefully harvested, then fermented, pickled and brewed into seasonal drinks. The team follows the harvest through weekly farm visits, letting nature set the pace. Inside, second-hand furniture and soft textures create a warm atmosphere, while renewable energy powers the kitchen and a four-day workweek gives both people and produce room to thrive.