Low-key gastronomy with high ambitions
Suru Bar is a small, creative, value-driven restaurant that is run with great commitment and knowledge. Not much is left to chance here. The respect for the ingredients is high, and priority is given to small, local producers who are as uncompromising in their standards as those of Suru Bar. A nose-to-tail philosophy characterizes the cooking. The neck, belly, and heart of a chicken are valued as much as the breast or thigh. Food waste is minimal. Everything can be used. Everything can be transformed and refined. Even materials in the clothes, decor, and recycling are prioritized at Suru bar — sustainability is not just for the food on the plate; it’s a mindset and a belief.
• The seasons control the menu
• Prioritizes craftsmanship and small-scale operations over industrial production
• The staff sews the napkins themselves
• When frozen ingredients are thawed in water, the same water is later used to scrub the floor in the evening