“Sustainability in the kitchen for us means locality and seasonality. For us, the shortest distance between farm to table is the most sustainable”. At Syttende, there is no doubt that they achieve their high ambitions. Sure, there can occasionally slip in some truffle and caviar from other parts of the world, but around 95% of what they use comes from nearby: vegetables, protein, as well as dairy.
“We have a vision that we tell all our guests every time we present a dish – where is the local produce coming from, who is the supplier, even the names behind the product: quail eggs from Kurt, pumpkin from Bjarne. We need to recognize the hard work they put into the produce. It’s not just a tomato – it’s a good, local, seasonal tomato”. Like many other restaurants in the north, they are critical for certificates, which are often too expensive and demanding for small-scale suppliers. Moreover, they have a clear vision to work with local, sustainable beverage producers, alongside working transparently with staff development and wellbeing.