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 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.
For inquiries contact us at: Lab@restaurantdomestic.dk
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 spring season
We are currently in the spring, a mild and bright season. The nature awakens, the forest is becoming green again and the garden are blooming. In the kitchen we get the first spring feeling when we have ramson and lumpfish roe on the menu again, while we still look forward to getting the first signs of asparagus and rhubarb. It is a time where we enjoy having fresh produce between our hands again, but also a time when we worry. Spring in Denmark is very unstable. Big temperature variations as well as changing weather can have great affects for our local farmers. We are currently crossing fingers, that our own apple plantation buds will survive night frosts and maybe snow.
At this time of year, we make our pickling schedules and starts spending time of drying and fermentation of the season’s vegetables and herbs for use later in the year.