Alimentum
81-85
Gastronomy points 2024
Entertaining with a clear conscience
A growing number of restaurants are harvesting their own vegetables, but Alimentum’s organic farm Lille Østergaard consists of far more than a vegetable patch. It spans across over 10 hectares, with the aim to make the restaurant self-sufficient with vegetables, honey, eggs and meat. Meanwhile, chef Søren Birch and his crew create innovative and playful menus consisting of up to 34 courses at the restaurant and the adjacent food lab. All this is done with a sustainable mindset both when it comes to the food and the staff.
Sustainability highlights
- All decisions are driven by sustainability principles
- The menu is dictated by seasonal ingredient availability
- Every part of an ingredient is utilized creatively to minimize waste
- Prioritize a work environment that fosters low staff turnover
- Collaborate with a local laundry company
- All textiles are upcycled from discarded materials, transformed into new staff uniforms
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