Philosophy
We are a vegan and vegetarian restaurant because we believe in doing our part to combat climate change. Everything else on this page follows from that one sentence.
01 — Plants first
Livestock accounts for a sixth of global emissions. India’s vegetarian kitchens spent centuries proving you lose nothing by leaving it out. We cook from that library — dals, chaats, tandoor, thali — and never treat vegetables as a substitute.
02 — Short distances
Vegetables come from organic growers within 90 kilometres and change when the fields change. Spices are the exception — bought whole, direct from cooperatives in Kerala and Rajasthan, shipped by sea, roasted and ground in our kitchen each week.
03 — Nothing wasted
Peels and stalks become stock, stock becomes dal, what’s left goes to compost and back to the growers. Packaging is plant-fibre. Electricity is certified wind. Surplus food goes out through the neighbourhood, never into a bin.
Measured, not claimed
Kilograms of CO₂e for one main course, calculated with the Danish CONCITO climate database.
The people behind it
Four farms supply most of what you eat here. We visit twice a year, plan the menu around what they intend to plant, and pay before the harvest so the risk isn’t only theirs.
Birkemosegaard
Roots & brassica · Sjælland
Skærtoft Mølle
Stone-milled flour · Als
Kerala Spice Collective
Pepper & cardamom · Idukki
Kildegaarden
Legumes & greens · Stevns
“Ahimsa is not a rule we keep in the kitchen. It is simply the shortest description of how we cook.”
