Hærværk
76-80
Gastronomy points 2024
Coming full circle
It’s tempting to focus on the plate and forget the rest. However, a growing number of restaurants are beginning to look beyond flavour and presentation, to the story behind the food. At the rustic and utterly charming Restaurant Hærværk, a substantial part of the produce comes from local, biodynamic farms, and the staff is encouraged to help with the harvest. All meat comes from game or “working” animals such as dairy cows, and the eggs stem from hens “working” in the farmers’ fields, keeping insects off the indisputably delicious vegetables.
Sustainability highlights
- Promote and showcase Danish wines in their offerings
- Staff are trained to master ingredients from the ground up
- Focus on teaching cooking in schools, ensuring that culinary knowledge extends beyond the restaurant walls
- Actively engaged in optimizing energy efficiency across operations
- Fish is only served when sustainably caught, prioritizing eco-friendly sourcing
- Collaborate with external partners to promote and advance sustainability initiatives
Information
Head Chef: Esben Kragh Rasmussen
Frederiks Allé 105,
8000 Aarhus C
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