MOMENT, DENMARK, 77 p
At Moment, incredible flavors revolve solely around vegetables are created – meat and fish aren’t served at all. Without exception, the produce is harvested in the restaurant’s own, permaculture-inspired garden, directly from nature, or is bought from small, local organic farmers. Moment prides itself on being a test-kitchen where the aim is to reach a maximum level of sustainability. Furthermore, the interior of the restaurant is reflective of the ideology exemplified in the menu. The chairs are, for example, made of wood from the nearby forest. Moment works with a zero waste-philosophy; vinegar and vermouth are created from leftover-wine, and water left behind by guests is used to water plants.