Demanding yet humble
If Chef David Alberti isn’t welcome to visit a specific animal farm, then something is going on, and he doesn’t want to buy meat from it. It was precisely the animal welfare issue that kickstarted Natura’s sustainability efforts, and since then, the road has been green. The demands on suppliers are still high. What’s served at Natura comes from the forests, fields, and sea in the restaurant’s vicinity. The restaurant also publishes its own sustainability report, which guests can access by scanning a QR code at each table.
• Everything except chocolate is bought from Finnish producers, including lemons and ginger
• Meat is mainly uncommon cuts of game meat
• up to 50 kilos of fruit and vegetables are canned every month in season to be used in the winter
• The restaurant publishes its own sustainability report, which can be accessed via a QR code at each table