Menu

Vegetables and grains make up double the amount of animal protein on our menu. Where we do use meat, it is sourced directly from local farmers whose ethical, social and environmental standards are as strict as our own. We favour poultry or game for their lower environmental impact, and lamb and beef are used very rarely and selectively – such as in the case of an ex-dairy cow, or cattle from grazing or biodynamic farming. We don’t believe in using only choice cuts, instead we purchase the whole animal and make valuable use of every part. All our fish is sourced from fishermen whom we are confident use responsible, low-intervention methods, from Finnish waters. We never use farmed fish, nor any wild fish designated as endangered by the WWF.

Waste is a design flaw, and we seek to eliminate it from our operations at every level. As such, there is no place for expired or upcycled ingredients on our menu, which might commonly feature in the context of ‘zero-waste’ cooking. Instead we support positive food production practices, and cherish every part of every ingredient: no part is thrown away or wasted.