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.

Season

March
May
The spring season

After a long, cold winter; spring offers mild and bright weather. The nature starts to change and there is a sense of excitement in the atmosphere and kitchen. Wild Garlic (Ramson) and lumpfish roe are the first signs of spring and we are looking forward to cooking with fresh produces again (rhubarb & asparagus).We start to plan for the year; what will be preserved, what is better fermented and what kind of produces we want to work with in our dishes.

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.