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.



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.  


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




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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.


The winter season

We are currently in the winter season – the sun is low in the sky, the days are short, and the nights are long. 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. We can finally reap the fruits of the work we have been doing in pickling and fermentation for the past six months. However, that does not mean that we can rest on laurels. The coarse vegetables require longer cooking times, the house is full of parties and next year’s seed plans must be developed in collaboration with our local suppliers.