philosophy

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.
The winter season
December
March

The winter season is a beautiful, dark and cold time which is characterized by a very limited selection of ingredients. Coarse vegetables such as cabbage and root vegetables win their way into the menus along with a selection of pickled vegetables from the summer pantry. In the kitchen require the coarse vegetables longer cooking times and the house is full of parties. It is also in this season next year’s seed plans must be developed in collaboration with our local suppliers.

Local

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.

 

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. 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.

 

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.