Bulot
Relaxed, yet responsible
Named after a type of seashell, Bulot is run by Emil Bjelke and Gabriel Melim Andersson. Both grew up in archipelago locales and consequently draw much of what’s used in the dishes from coastal settings. The menu is playfully elegant, and the main ingredients come from the sea that’s right next door or from organic farmers in the surrounding area. The relaxed atmosphere may be due to the fact that this is a restaurant that takes good care of its staff. For example, all employees are off from work on public holidays because, as the two restaurateurs explain: “you have to have time to rest in order to feel good and be able to deliver.”
Summary:
• Buys much of the vegetables in season from local organic farms
• Pickles and preserves a lot of produce for use in the winter season
• Has close relationships with fishing sources and doesn’t buy any fish caught through trawling
• Cares about the well-being of the staff and aims to avoid overtime