Ethos and Philosophy
” Sustainable hedonism!”
Our sustainable commitment is based on these considerations:
Our whole focus is on the use of healthy, bio-diverse ingredients. With comfort food tastes and cravings in mind. Both in the kitchen and in our bar.
The rush for the best imported ingredients can maximum sustain the industry and the planet for maybe a decade longer.
Many concepts are based on food chains that are out of balance and disruptive to the health of the planet as well as people.
We are as a restaurant wholly commited to finding more long term and ethical ways. Increasingly planet friendly and sustainable ways.
Much of our produce, follow a sustainable planet friendly path. We are aware of the carbon foot print of restaurants. And we want to reduce ours as much as possible.
Working with farmers, doing our own composting, while studying restorative farming. having our cooking oil made into biofuel. Avoiding single use plastic as much as possible. Researching more sustainable ways to see where that can lead us.
What is healthy for the planet is healthy for us.
Bio-diversity is the future for farming and we are working on this in our daily menu’s. Our gut-health improves when we eat a wider range of ingredients. A bio diverese diet. We follow this carefully.
Fermenting and pickling allows us to use more ingredients and more importantly, MORE of the ingredient, while we add other main ingredients to balance our menu.
We up-cycle and re-use our food waste in many ways before we lastly place leftovers in our own composting.
Often we end up asking our fellow restaurants for their leftovers to have enough for our backyard composting project.
The most important thing is that food waste must stay as far away from landfills as possible.
A sustainable Bistro, in our minds, collaborate with all suppliers, farmers and fishermen. It means building a creative affordable kitchen using a world of technique & tastes.
Focused on quality before quantity at reasonable prices.
Enlightened hospitality is no longer a choice but a must.
We collaborate with our community of vendors and colleagues in as many sustainable practices we can think of.
Our vision of Hedonism is based on the need for a culinary balance.
We understand our human nature.
We personally live to eat. Thus we must have delicious food. Cooking healthy and deliciously is this balance between taste, memories and tradition.
When we need to use some ingredients less “sustainable” or “less” healthy, we will find ways to balance this.
Some of our dishes are purely hedonic and others are more focused on health. Most of our dishes has this balance built in already. The choice of course is in the hand of our Guests.
Some foods are healthy for the body and some are more aimed at being healthy for the mental aspect of our cravings.
Hedonism means we always remain focused on this balance, while we apply our sustainability concerns to the world as we live it. Working to ensure a sustainable future.
MEANWHILE ON INSTAGRAM