Local

We have a deep love for nature, hence we let the seasons direct our choice of produce. In other words it’s the changing cycle of the seasons that dictates our menu. In our kitchen we use 100 % locally sourced produce from small suppliers working and cultivating the land of our region. This gives us the freshest and most seasonal produce – which in turn creates the best ‘farm to table’ experience as possible.

 

Sustainable consideration

Our herbs, vegetables, meats… Basically everything we serve in the restaurant originates from nature. We truly believe that the best way to cherish the environment is by working closely with suppliers who share our high ambitions for quality and sustainability. Local collaboration is of the utmost importance to us because it promotes the local environment and builds the foundation for mutual learning with our passionate suppliers. This is what we call: Sustainable consideration.

 

Present

Since the opening of Domestic we’ve had the ambition of creating a high-level gastronomic experience that’s served in a low-key and homely environment. In our restaurant there simply has to be room for everybody – no matter shape, shoe-size or age. Therefore we do our best to ‘customize’ the evening for our guests. We love telling stories about our suppliers, cooking techniques and wine – but our stories are always rooted in the level of interest of our guests.  

domestic.lab

Our mission at domestic.Lab is to find new flavors, but still stay true with the original concept.

So the focus is still on locally sourced ingredients, minimizing food waste and we are working on reducing meat and dairy for a more vegetables driven approach in our kitchen. We also focus on beverage. We brew our own beers, kombucha and kefir, and develop our own juices for the menu pairing.

We also offer our knowledge in:

Product development

Advisory services

Workshops

Classes

Talks

For inquiries contact us at: Lab@restaurantdomestic.dk

Local

Local suppliers

Our choice of making locally sourced produce the cornerstone of our kitchen is a very deliberate one. We simply want as close of a relationship as possible to the origins of the produce we work with. Therefore we’ve used the last couple of years in search of like-minded, local suppliers, which has set up close ties with some of the most passionate and knowledgeable people in the country. We’re on a first name basis with our suppliers, which guarantees our guests that we know the origin and story behind the produce that ultimately ends up on the plates in the restaurant.

Season

December
February

The winter season

Winter is a beautiful season. Cold and crisp weather gives room for the more robust vegetables. Now, we can take full advantage of our stock we have prepared in the warmer months. The weather defines our resources and as consequence we rely on our preserves paired with various seafoods to showcase our menu. This time is for reflection; learning from this past year and planning for the next. We meet with our farmers and consider our decisions for the coming year.

Tues.- Thur.: 17.00 – 22.00

Fri-Sat.: 16.00-22.00

Last seating at 19.00

Phone hours: 12.00-17.00

Domestic
Mejlgade 35B – 8000 Aarhus C – Denmark
info@restaurantdomestic.dk
Tlf. 00 45 61 43 70 10