June
66-70
Gastronomy points 2025
Wild and beautiful
The cooking at June is honest and heartfelt, deeply rooted in the seasons and what the surrounding landscape offers—vegetables, root crops, mushrooms, and grains. The plant-based menu is both creative and playful. At first glance, it may seem modest, but take a closer look and you’ll see how rich and varied it truly is. The wine list is deeply desirable—natural, grounded, and full of character.
Sustainability highlights
- No cling film, no foil, no sous vide
- Time management: the team works efficiently during service to allow for fewer days and shorter hours
- Locally made aprons, ceramics from a nearby pottery, and tables crafted by local woodworkers