Svinneriet

Now we demand atonement for every discarded onion peel, flushed dairy splash, and discarded piece of meat. One-third of all the world’s food is thrown away every year – roughly equivalent to the weight of a panda bear in food per person per year.

That’s a whole lot. It’s time to stop fixating on expiration dates and ditching good things out of habit. Say it with us – fill the stomach, not the trash!

And then you might say – well, old onion peels and bread crusts aren’t my thing – but food waste is so much more than just rubbish, quite the opposite. When we get stuck in some tired old idea of what a raw material should be, we not only mess up the world, but we also miss out on a lot of goodness.

Our food is made from things that are often rejected – crooked carrots, forgotten old cheese, a tough piece of ox cheek… you get it. Thanks to local suppliers who are generous enough to share their waste, and with a light touch from our skilled chefs, we can turn waste into the star of the show.

Since we work with what we get (and what others don’t want), we don’t have a fixed menu. Instead, our chefs adjust to the day’s catch and whip up something delicious. All you need to know is that every day offers three different options in the themes of meat, wet, and plant.

Welcome in!