The idea behind Restaurant Rest is to work with leftover produce, which never tends to reach its final destination. This is communicated to the guests, along with recommendations on how to reduce unnecessary food waste. The restaurant serves a vibrant, creative, and innovative 22-course menu where the origin and identity of the ingredients are at the center. The selection of beverages is based on fruit and berries that would otherwise be thrown away. The interior is bought primarily second-hand, the clothes are washed in-house to avoid transport, and no disposable plastic is allowed in the kitchen.