Grön
Not compromising on sustainability
At Grön, they let the seasons guide the menu. All the ingredients originate in Scandinavia. Fish is often a difficult topic when it comes to sustainability, but there are no compromises here either — only sustainably certified fish from Scandinavia finds its way into the ambitious kitchen. In addition, the restaurant pays an annual contribution to an association that replenishes fish in the Finnish waterways. For a few years now, chef Toni Kostian has also been growing a considerable portion of the vegetables and herbs used in the restaurant’s dishes on a piece of land behind the house where he lives. The restaurant’s very ambitious sustainability policy is recommended reading for any chef, whether an old hand or new to the game — we’ve never seen anything like it!
Summary:
• Only Scandinavian produce, except salt
• Grows many of their vegetables themselves
• Sponsors an association that replenishes fish in the rivers of Finland
• Encourages employees to speak about sustainability with guests
• Chef Toni Kostia, fly fisherman himself, writes articles about sustainable fishing