Frederiksminde
81-85
Gastronomy points 2024
“Nothing goes to waste in our kitchen”
Discussing sustainability without addressing the financial challenges faced by restaurants can almost be considered provocative. Today, economic and social sustainability are just as important—if not more—than sustainability on the plate. The team at Frederiksminde is both well-informed and deeply committed, successfully delivering a gastronomic experience that also tackles larger, vital issues.
Sustainability highlights
- 90 percent of the vegetables are sourced from their own gardens
- Never use beef and almost no meat; only local game in season
- Fermenting and preserving, and leftover vegetables are used as compost in the garden
- All refrigerators in the kitchen are turned off after service, and all prep is stored in large boxes in the basement
- Focus on work-life balance for employees
Information
Head Chef: Jonas Mikkelsen
Klosternakken 8, 4720, Præstø, Denmark
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