We are currently in spring, a mild and bright season. Nature is awakening, the forest is turning green again, and the gardens are blooming. In the kitchen, we get the first feelings of spring when we have ramson on the menu again, while we eagerly await the first signs of asparagus and rhubarb. It is a time when we enjoy having fresh produce in our hands again, but also a time of concern. Spring in Denmark is highly unpredictable. Large temperature fluctuations and changing weather conditions can have a significant impact on our local farmers.
At this time of year, we make our pickling plans and start drying and fermenting the season’s vegetables and herbs for use later in the year.
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.
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.
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. We are a Michelin Restaurant with room for everyone! 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.
