Spring is a mild and bright season. The nature awakens, the forest is becoming green again and the gardens are blooming. In the kitchen we get the first spring feelings when we have ramson and lumpfish roe on the menu again. However, this year, a tinge of wistfulness accompanies our culinary delights. The overfishing of lumpfish has taken a toll on their population—a trend we cannot endorse. Yet, there’s anticipation in the air. We still look forward to getting the first signs of asparagus and rhubarb.
At this time of year, we make our pickling schedules, and we start spending time on drying and fermentation of the season’s vegetables and herbs for use later in the year.
Our choice of making locally sourced produce the cornerstone of our kitchen is a very deliberate one. In our kitchen we use 100 % locally sourced produce from small suppliers working and cultivating the land of our region. We simply want as close of a relationship as possible to the origins of the produce we work with, which guarantees our guests that we know the origin and story behind the produce that ultimately ends up on the plates in the restaurant.
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. This gives us the freshest and most seasonal produce – which in turn creates the best ‘farm to table’ experience as possible.
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.
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.
