Photo: Andrea Rocha
Bellies
76-80
Gastronomy points 2024
Uncompromisingly green
For the past year, Bellies has taken the plunge into the complex world of 100 percent plant-based cooking. Each dish is centered around one or two, local ingredients and the use of flowers and other, unnecessary frills has been abolished. Not only is the produce local and fresh, the techniques change with the seasons. Expect concentrated, salty flavours in the winter, and when summer arrives in Stavanger, the menu is crisp and fresh, with Asian influences.
Sustainability highlights
- Source nearly all ingredients from five local farms
- Minimizing storage waste through efficient inventory practices
- Waste-conscious menu design to maximize ingredient use
- Stable, long-term partnerships built on collaborative planning
Information
Head Chef: Edoardo Medda
Støperigata 6, 4014 Stavanger, Norway
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