Frea
81-85
Plant-based fine dining
The blonde, sober decor and the white linen tablecloths may signal classic fine dining, but this is something completely different. In many ways, it has higher ambitions than a classic fine-dining restaurant. The menu is vegan and uses predominantly organic ingredients from small, local producers. In addition, there’s a goal to get food waste as close to zero as possible, which they are well on their way to achieving.
Sustainability highlights
- The bread comes from its own bakery
- Wineries are surveyed about their carbon footprint, vineyards, and philosophy
- Goal to avoid all plastic packaging
- An in-house composting machine, Gersi, converts all biological waste into fertilizer, which goes back to the farms
- Both natural and conventional wines
Information
Head Chef: Lorenzo Mele
Kleine Hamburger Str. 2, 10115 Berlin, Germany
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