Since opening in 2011, the two chefs have acted in very close collaboration with their suppliers and have supported more ethical meat production. Since 2018, Gastrologik is KRAV-certified, and how it operates is more transparent than ever. In addition to some produce modifications, the electricity supplier has been changed to be more sustainable, and plastic cling-film is nowhere to be found. Produce is in focus, and seasonal availability runs the menu, but pre-serving is also an art form that is thoroughly mastered, thus influencing the flavors. Overall an internationally high level regarding everything from food, plating, and wine, and of course service.