Restaurant gardening concept, Norway, Oslo,fiber,fresh
Restaurant Gardening Idea
After two years of experimenting, digging, and planting, we had set on the mission of developing the first restaurant farming concept in the heart of Tjuvholmen, Oslo.
At Sømagasinet Restaurant, we had set goal to be self – sustainable farming and growing some of own food (herbs, edible flowers, spices - herbs and lettuce salads). The produce will take a huge part in our menu and development here at Sjømagasinet Restaurant.
Move Forward
Taking the first steps towards to sustainable culture, we believe that there will be no packaging and no transport which helps reduce the carbon footprints.
The leafy greens will keep all nutritional values, packed with fiber, vitamins, crunchiness, and freshness. The chef come to pick whatever is needed to meet the days cooking requirements.
Chefs tools
The restaurant gardening concept gives us a huge opportunity to work with fresh ingredients. It gives us ultimate control in the kitchen to regulate the amount of waste we produce during the opening hours.
We are able to enjoy the most diverse seasonal produce picked fresh for the plate!
Big thank you
Having the input from Mathias is also crucial because it gives Karel a huge advantage, in how he wants to use the ingredients, cultivating leaves to the perfect size or maximizing the flavor and texture.
The concept would not have happened without the huge support of the owner Bjørn Tore Furset, Karel Svec (head chef) and Mathias Hauge (gardener).
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