Aro

In an abandoned workshop on the outskirts of Odense, you will find Aro, a restaurant that does not build its business on wealthy investors but on the persistence and knowledge of the team.
Here, they work with local producers, making sure to use as much as possible of the produce they purchase, whether it’s vegetables, fish, or meat. An open, close-knit relationship with farmers and growers is the backbone of the kitchen’s work. One of the founders of Aro is Bjørn Jacobsen, who today runs the small organic farm Brugbar, who, apart from selling their produce, also supplies the Aro kitchen with organic vegetables.