Grön in Helsinki is a restaurant that spends a lot of time making the staff work as a group, finding a balance between work and leisure. Neither too much nor too little work is the challenge for most restaurant owners today. “As a leader, I have to make it interesting to make it work full circle. To become a better restaurant, you need better leadership and a fine-tuned group of staff”, says Toni Kostian. Visions and working methods are described on the website; it is both an educational and inspiring read! Gastronomically, the kitchen has developed a lot; it is more technical than previous years and more advanced. The green is in focus, of course; the mindset is close to an extreme; everything must come from the areas around the restaurant, and much is taken from their own farm a couple of miles away. The only thing they import is salt.