Zero waste concept


  1. We want to know exactly where our ingredients come from, how they are grown and who has grown them for us. So we work closely with farmers and producers. Not only does this help support the local economy, it also creates a sense of unity and value for the ingredients we use on the menu. It also reduces the carbon footprint associated with transportation.
  2. To reduce packaging waste, ingredients are purchased in reusable boxes.

We have made agreements that we do not want the goods to be packaged in plastic or paper bags.

We also do not use cling film in the kitchen.

  1. Composting and recycling: We are committed to reducing waste, so we carefully monitor where and what we order. We sort plastic packaging, paper, glass packaging, deposit packaging, household waste, hazardous waste and bio-waste separately. Most of the bio-waste goes from us to food for animals.
  2. Reusable tableware: Instead of disposable tableware, we use reusable tableware such as ceramic dishes and metal dishes. We encourage our guests to use "Ringkarp" when ordering takeaway food, or we gladly pack the guest's food in their own container.
  1. Menu planning: the menu is prepared in such a way that the spoilage of raw materials is minimal. The restaurant orders only what it needs. If we see that there is more of a ingredients, we either marinate it, dry it or use it in a another way.
  2. We guide guests and employees to pay attention to the importance of zero-waste practices by providing information about the restaurant's composting and recycling program and tips on how to reduce waste in our lives. The team's joint events always have a part in environmental sustainability and the implementation of the zero waste principle.
  3. On the summer terrace, instead of flowers, we use herbs with a label indicating which plant it is. In this way, we offer the opportunity for children to get to know different flavors plants an early age in order to broaden their horizons and develop their sense of taste and smell. At the end of the summer, we divide the plants between our team and guests, so that they can also bear fruit next year.
  4. If we feel that something has outlived its time with us, we try to find a new life for it. We have exchanged Christmas ornaments with another hotel, through which we got an update to our winter existence.

If a plate breaks, our first choice is to repair it using the ancient Kintsugi technique.

If we have anything left over, we'll post it in a community group and try to find new life for it.


In general, a zero-waste restaurant aims to minimize waste while serving delicious, high-quality food. By implementing these practices, a restaurant can not only reduce its environmental impact, but also inspire others to adopt more sustainable practices. Our approach to sustainability goes beyond basics like food packaging and plastic. We have thought about every little thing, from clothing to energy consumption