An increasing number of restaurants are writing down their ideas, ambitions, and policies surrounding staff, produce, materials and food waste in order to communicate with their employees more efficiently. This could be anything from a several-page document to a few sentences summarizing the most relevant parts. At Tèrra, the policy covers everything from produce to working hours – even banning plastic from their kitchen altogether. It consists of five aspects: Conscious cuisine, An Ethical Approach, Sustainable cooking methods, Research of ingredients, Respect for it, and Local seasonal menu following the rhythm of nature. However, charming words are useless if they are not followed by a gastronomic experience: at Tèrra, you get both.