An echo of ancient days
Although the owners, couple Linda and Filip, want to pay tribute to traditional culinary and restaurant techniques, the philosophy in the open kitchen feels both modern and responsible. This is a restaurant that wants to raise questions and make an impression. At Sekel, the priority is organic and locally produced ingredients — although you’ll find both lobster and turbot from Norwegian and Swedish waters on the menu. Low food waste is a given, of course. It’s about saving money, as well as respecting and enjoying entire ingredients. The well-being of the staff is also in focus. Working hours are strictly maintained to prevent burnout. A well-rested employee is a good employee.
• Offers language courses for employees
• Maintains minimal food waste
• Uses condensation from the wine cellar to water plants
• Only purchases organic work clothes and detergent
• Relies on electricity from sustainable power sources