Menu in symbiosis with farmers
Every week, restaurateur Jacob Brumølle Jensen holds a meeting with farmers in the Odense area, ensuring the menu is developed in parallel with local crops and well in advance. Once a week, most of what hasn’t been eaten is fermented, and the rest is used in purees, soups, or nuggets. As a result, the restaurant has almost no food waste, while the original packaging for vegetables, meat, and fish is reused over and over again. Of equal importance is the well-being of staff — conditions and working hours are humane and fair, with weekends usually free.
• Extremely low food waste
• Strong focus on sustainable seafood
• Commitment to the well-being of staff
• Close and frequent work on menu development with local farmers
• A large part of the ingredients are organic or biodynamic, including the wines