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.
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 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 SUMMER SEASON
Right now we’re immersed in the season of summer which means that the sun will be found shining high in the sky, and the season lets us have a particular focus on all the wonderful produce springing up from the ground. During this time it is especially the vegetables we focus on and therefore these play a central role in our summer menus. It is also in this time of year we start our fermentation and pickeling of the same vegetables for use later in this year.
It’s no wonder that this time of year is close to our hearts.