Sustainability is not just words, it’s action. One does not need sustainability as a selling point to demonstrate on social media, the important thing is that one works sustainably. “It’s not enough to make a difference for our 20 guests every evening, it’s about challenging suppliers, producers, colleagues and competitors to partake in a smart, sustainable framework for deliveries, production and animal breeding – in order to make a real difference”, says owner Jonas Lagerström. Etoile is a restaurant with 12 chefs who share their work duties in both the kitchen and in the dining hall. The focus on quality is the most important, prioritizing produce from smaller, local producers where the personal relationship remains a crucial element.