When Bocuse d’Or winner Mathias Dahlgren opened the doors to Rutabaga 2018, he was not quite in phase with reality. He was one step ahead of it! Rutabaga was introduced as a vegetarian restaurant that desired to pay tribute to the Swedish ingredients. The aim was to speed up the dialogue between consumer and producer; to spark interest in local produce. So at the end of 2022, Rutabaga is in phase with reality; offering plant-based fine dining is no longer something odd and unique. However, it is absolutely correct! Rutabaga offers creative cooking, classic and innovative at the same time. When they purchase produce, they use a document called “Guidelines and purchasing of goods.” This includes a four grading systems: 1st hand, 2nd hand, 3rd hand, and no-go items. Being sustainable is not only about choosing but also about opting out.