“My thoughts on the menu have been to begin with ingredients that are in season and do not require long transportation, as well as to focus on the balance between the ingredients used. Obviously, the food should also be beautiful and taste good.”- Jonas Svensson
Wild garlic "from spring to summer", fresh potatoes, pickled cucumbers
Early white cabbage "earth, sea and sun", pike-perch, fennel, dill, artichoke
Rhubarb "caramelized winds", punch cream from Roslagen
Using locally produced and seasonal ingredients and minimizing food waste are the two foundation stones for creating Zero Menu. To further reduce emissions, Neste and our partners have focused on finding smart technological solutions to make cooking sustainable.