A sustainable narrative
Souvenir is Vilhjalmur Sigurdarson’s platform for telling his story and sharing his beliefs. This is honest gastronomy, celebrating nature and the seasons by maintaining the original shape and colors of produce in the meals. But, here, circularity goes far beyond what is being served on the plate. Every piece of the puzzle is carefully considered and deliberately put into place. The ambition may be zero food waste, but wasting labor and the health of the staff is considered equal to wasting food. Circularity is about understanding the origin of any potential material and making the right choice, including for the restaurant’s tableware and packaging used by suppliers. Communication and building close relationships are key essentials to learning the processes and expectations of partners, ensuring that any collaboration is in the right direction.
• Leaf-to-root cooking
• No meat used in any meal
• All organic vegetables
• Knowledge of the people behind the produce
• High priority placed on the health of the staff