WINNERS AND RANKING 2O19 - 360 Eat Guide

WINNERS AND
RANKING 2O19

ABOUT 360° Eat Guide
360° Eat Guide is a new restaurant guide, launched 2019, where named jury
members have rated about 250 restaurants in the Nordic region. We believe in
openness, not secrecy. This is why the members of the jury are named and the
criteria are made public.

ASSESMENT AND RANKING
As a restaurant, you can get 100 points for gastronomy. Here, we assess for
example flavour, aesthetics, menu composition, innovation, service and ambience.

In addition to this, you can get 100 points for sustainability. Here, we assess for
example produce origin, education of staff, collaboration with local producers,
organic food and food waste, as well as transparency.

The sustainability score will add up to 1, 2 or 3 circles.

                           Stable sustainability work with great potential.
                           The journey has just begun.

                           Focused sustainability work with some room for improvement.
                           On their way!

                           Genuine, insightful sustainability work which influences the whole business.
                           In the lead, with the goal in sight!

Once the restaurant has been categorized using circles, the ranking is
based on gastronomy points.

In addition to the main category 360°Restaurant, we present winners in nine
separate categories, which are presented below.

36O°EAT GUIDE 2O19
                                WINNERS

360°Action!
PAUL SVENSSON, FOTOGRAFISKA, SWEDEN
Thoughts are turned into action – a must if you want to break new
ground for our industry and, at the same time, participate in changing
the world.

360°Experience
VINEYARD EXPERIENCE/RESTAURANT ÄNG, SWEDEN
A glorious, green theme influences the whole venture; with everyone
pulling in the same direction, putting hearts and souls into bringing the
guests along for the journey.

360°Hotel
HÖGBO BRUKSHOTEL, SWEDEN
Here a complete service has been created, a balance between caring
for the guests and taking responsibility for our climate. While the rest of
the hotel industry is standing still.

360°Chef
FREDRIK JOHNSSON, VOLT, SWEDEN
A true star in the kitchen who proves that gastronomy and sustainability
can be successfully linked together; to respect nature and the climate is
to show respect to the guest.

360°Young Chef
DESIRÉE JAKS, AGRIKULTUR, SWEDEN
A chef who embodies the future of cooking, where craftsmanship,
knowledge, initiative and responsibility for our climate are top priorities.
A true role model, both to younger and older colleagues in the business!

36O°EAT GUIDE 2O19
                               WINNERS

360°Hospitality
CREDO, NORWAY
The expression hospitality is given a new meaning: it’s not only about
making guests feel welcome, but also to provide them with in-depth
knowledge of sustainable ingredients, seasonal focus and a sense of
responsibility for our climate.

360°Waste
NOLLA, FINLAND
Zero Waste-ambitions go hand in hand with great gastronomy. A
restaurant still hungry for knowledge and experience. A role model and
source of inspiration.

360°Green
NOMA, DENMARK
A true ambassador for the green gastronomy, and for an elaborate,
seasonal mindset that influences the restaurant, from the inside out. The
result: A world-class, edible experience!

360°Lighthouse
LILLA BJERS, SWEDEN
To succeed in reaching this far, you need a stubbornness verging on
obsession with a fiery passion; but above all – an earnest conviction of
what the restaurant guest and the globe really need. Thanks for showing
the way!

36O°RESTAURANT 2019
                                 RANKING

WINNER 2019
1. AMASS, DENMARK, 85p
An ambitious, creative, fine dining restaurant set in an industrial chic
environment. The execution of the dishes is extraordinary in every way
and the food is” finger-licking good”. As part of a very strict sustainability
policy, Amass works hard on reducing food waste. For example,
by-products are transformed into other, edible products creating a v
arying palette of flavours, adding complexity and personality to the
dishes. This work has resulted in an 80 percent reduction of food waste
since the opening, six years ago. Amass have also initiated Amass Green
Kids, a program in which children learn about ingredients, from cultivation
to cooking, raising awareness about sustainability.

2. Relæ, Denmark, 82 p
A progressive top tier restaurant in constant forward motion. It’s not
only the food that’s progressive but also the drinks. This is the place
where you can be served a salted juice with fermented asparagus
alongside an asparagus dish, as the seasons allows it. Relae has its
own farm that accounts for a large part of the menus ingredients. The
restaurant is certified with Økologiske Spisemerket Guld, which means
that at least 98 percent of the ingredients are organic. The extensive
sustainability work has been summed up in an ideology that begins
with the words of Christian Puglisi: Sustainability is a state of mind. It’s
a responsible state of mind.

3. Fotografiska, Sweden, 77 p
Fotografiska serves as a role-model for a new generation of environ-
mentally aware restaurants. Sustainability is a focal point in every
possible way. On top of this, the food is delicious, eye-catching and
skillfully created. The menu is organic and plant-based and, naturally,
all parts of the produce are used. As a guest, you can add meat, fish
and poultry to complement your meal, if you wish. Creative, circu-
lar projects are going on all the time, time, such as a brewery where
wasted bread becomes beer along with brand new compost in the
kitchen, and serviettes are being upcycled as menus.

4. Moment, Denmark, 77 p
At Moment, incredible flavours revolve solely around vegetables are
created – meat and fish isn’t served at all. Without exception, the
produce is harvested in the restaurant’s own, permaculture-inspired
garden directly from nature, or it’s bought from small, local growers
who are organic. Moment prides itself on being a test-kitchen where
the aim is to reach a maximum level of sustainability. Furthermore,
the interior of the restaurant is reflective of the ideology exemplified in
the menu. The chairs are for example made of wood from the nearby
forest. Moment works with a zero waste-philosophy; vinegar and ver-
mouth is created from leftover-wine, and water left behind by guests
is used to water plants. A true example of sustainable thinking.

5. Noma, Denmark, 96 p
The location of this urban farm and the distinctive, seasonal focus sets the tone
for an evening at Noma. The food is enticing, entertaining and highly enjoyable.
Working close to the source is in the restaurant’s DNA; the ingredients come
from small, local sustainable producers. China, glass, chairs, table-cloths and
clothing are made in Denmark. The carbon footprint is k ept down by wind ener-
gy, the heating to the greenhouses comes from the restaurant’s fridges and no
meat is served as staff food. Zero waste is important; there is a dialogue with
the producers about reducing plastic waste, which is a huge factor in this day
and age.

6. Geranium, Denmark, 96 p
As a guest at this luxurious restaurant at the National Football Stadium, over-
looking the Common Gardens and the open kitchen, you may very well catch a
glimpse of head chef Rasmus Kofoed. The dining room is characterized by Da-
nish, natural materials. Biodynamic vegetables and other, top-quality, seasonal
ingredients are incredibly masterfully packaged into small, beautiful and balan-
ced dishes. A diverse wine list accompanied by an unusually ambitious, non-al-
coholic menu. Accompanied by service as good as you would expect
from a restaurant of this merit.

7. Alchemist, Denmark, 96 p
A restaurant for the open-minded who are ready to welcome experimental
thoughts on what food can be into their lives. Here, guests are urged to not only
eat but also to think. Undoubtedly, the meal continues to linger on in the minds
of the guests, for a long time afterwards. Fifty, culinary “impressions” are ser-
ved during a spectacular evening. Plastic Fantastic, Food For Thought and Coral
Reef are three examples of dishes that in various ways touch upon the subjects
of sustainability and man made crises. The gastronomic standard is sky-high,
with a beautifully complemented by a wine and non-alcoholic beverage list.

8. Maaemo, Norway, 94 p
A masterly, holistic experience on every level – gastronomy, drink, service and
space. The emphasis is on traditional, Norwegian themes, while remaining in-
formed by global ideas. There is also a strong focus on local, sustainable ingre-
dients. Overall, this restaurant operates with sustainability in mind, for example
when it comes to taking care of food waste, personal policy and choice of mate-
rials.

9. Re-naa, Norway, 91 p
This is the mothership in the small Re-naa family – and it is splendid, both when
it comes to delivering beautifully tasting and looking dishes and treating any kind
of resource with the utmost respect. For instance, the staff – including nume-
rous interns – regularly participate in slaughtering and harvesting, touching on
an impressive philosophy of if you cannot kill it you should not eat it. Food, fur-
niture and china are bought locally, and the hyperlocal ingredients are almost
exclusively organic.

10. Mielcke & Hurtigkarl, Denmark, 91 p
Wild herbs and seasonal vegetables, along with deep and relevant insight into all
kinds of proteins – especially game, all carefully prepared with great knowledge and
respect. Jakob Mielcke has his own ideas about sustainability, and they are manife-
sted with both skill and passion in the kitchen. Special kudos to the dining room bri-
gade led by the sommeliers, graciously guiding guests the guests through the night.

11. Daniel Berlin Krog, Sweden, 91 p
In a line of business where sustainable choices are rarely a priority, it means the
world to find a first-class restaurant so earnestly struggling to achieve just that
– transparent sustainability. Daniel Berlin doesn’t always address the subject; the
commitment to his restaurant feels both natural and genuine. The produce is of
course in focus, however both the staff and the dining room materials are given a
great deal of loving consideration, giving a refreshing and more personable expe-
rience at this pastoral establishment.

12. Oaxen Krog, Sweden, 90 p
A pioneer within the Nordic gastronomy that manages to maintain its status and
evolve at the same time. Food and drink is inspired by nature, a fact manifested
through the presentations. The place itself, including the interior, cutlery, bowls and
other utensils (often produced by the restaurateur and chef Magnus Ek himself),
are constructed from natural materials. Most of the wines come from small farms
making old world wines. There is also an ambitious, non-alcoholic beverage pairing.
The process at Oaxen is carried out in a sustainable manner every step of the way,
from how the building is maintained (for example regarding aircondition) to the
choice of materials and ingredients.

13. Gastrologik, Sweden, 89 p
Since opening in 2011, the two chefs have acted in very close collaboration with
their suppliers and have supported more ethical options. Since 2018, Gastrologik is
KRAV-certified and the manner in which it operates is more transparent than ever.
In addition to some produce modifications, the electricity supplier has been chang-
ed to be more sustainable and plastic cling-film is nowhere to be found. Produce is
in focus and seasonal availability runs the menu, but pre-serving is also an art form
which is fully mastered, thus influencing the flavours. Over all an internationally high
level regarding everything from food to, plating to wine and of course service.

14. Credo, Norway, 88 p
In a former milk tank factory, we find Credo run by acclaimed, Norwegian head chef
Heidi Bjerkan. The nearby sea is full of amazing fish and seafood and this is reflec-
ted in the menu, also inclusing meat and poultry from two farms Credo has
close and exciting relationships with. Before dinner, all guests get to see how the
house works with preservation, fermentation, meat, food drying and the different
“green areas”: 50 m2 where in-house cultivation takes place. Credo has found new
ways to use food waste, one example being bread water made from old bread
served in the restaurant. Bread is also used to make pasta and if there still hap-
pens to be any left, it’s served to Credo’s own animals.

15. Vollmers, Sweden, 87 p
The menu indicates how little distance the ingredients have travelled before ending
up in the loving hands of Vollmers’. Most of them stem from local soil – both the
restaurant’s own garden and local suppliers – and are cooked with modern techni-
ques at an internationally high level. The signature dish is called Childhood Memo-
ries (167 km) and contains pointed cabbage, pork and sherry. Like other dishes, it’s
tasteful and bursting with flavour, with an avant garde presentation. The beverage
list is varied, matches the food well and the service is near-impeccable.

16. Krakas Krog, Sweden, 86 p
Ulrika Karlsson was born and bred on the island of Gotland, something that can be
told by the way she influences the work both in the kitchen and dining room of her
seasonal restaurant Krakas. Here, we are met with energy, warmth and knowledge,
of produce, farmers, wineries, cooking methods, grapes, dining room materials and
staff. Furthermore, Ulrika is a role model when it comes to involving the guest in
the culinary journey. The circle is complete.

17. Agrikultur, Sweden, 86 p
An intimate yet luxurious restaurant with an open kitchen sporting a wooden stove.
Since the beginning, in 2015, vegetables and sustainability have been playing le-
ading roles. Both fish and meat make up a small
minority of the food on the menu and are cooked with both love and finesse.
These ingredients are also local and sustainable. The menu consists of intriguing
flavour combinations prepared by skilled hands, with a very
beautiful aesthetic.

18. Ekstedt, Sweden, 85 p
All food is cooked over an open fire. The evening begins with well-made, lavish
appetizers. Head chef Florencia Abella has a unique style that is reflected through
all the dishes – they are elegant, with a rustic feeling from smoke and fire. The local
vegetables often play the leading role and they do feel luxurious; many flavours
come straight out of the woods and fermentation is often used. A kitchen that
performs brilliantly and, in the background, we find reasonable working hours, plus
scheduling that enables staff to plan their spare time.

19. Volt, Sweden, 85 p
Volt in Stockholm is one of the pioneers when it comes to gastronomic sustaina-
bility. Produce, clothes, materials in the dining room and – above all – the staff’s
knowledge: Here, every aspect of the restaurant is given equal attention with res-
pect to sustainability. The entire restaurant is
saturated with a warm, comforting and deep conviction that
sustainability and gastronomy may very well go hand in hand. VOLT will be perma-
nently closing in December 2019.

20. Bhoga, Sweden, 85 p
This is where you go if you want to eat simple that is executed beautifully. Where
the At Bhoga, organic food from small producers are favoured, along with environ-
mentally certified fish. The restaurant grows some vegetables themselves and vir-
tually the entire interior was bought locally, in Gothenburg. Food waste is avoided;
leftovers end up as the staff’s food or in the restaurant’s own compost.

21. Ti Trin Ned, Denmark, 85 p
Ti Trin Ned is situated near the water in the town Frederica at Lilla Bält. The food is
modern and Nordic, leaning on a classical, seasonally
representative menu. It’s matched with a fine, competently presented, drink pai-
ring. There is a clear focus on local, sustainable and organic
ingredients – and almost all of them stem from the restaurant’s own farm. The
sustainable ideas are also reflected in the interior decor.

22. Kontrast, Norway, 85 p
Beautiful dishes with an organic aesthetic are served at Oslo’s Kontrast, whe-
re sustainability seems to be a part of its DNA. Food waste is sent back to the
farmers for composing, the staff’s clothes are made from organic cotton and a
strict nose-to-tail philosophy reigns in the kitchen, meaning only whole animals are
bought from the organic farmers.

23. PM & Vänner, Sweden, 85 p
“Conglomerate thinking” is the best way to describe the approach at PM & Vänner
in south Swedish town Växjö, both regarding flavour, aesthetics and sustainabi-
lity. This applies to both the hotel and the restaurant. Evident in well established
relationships with local producers, an awareness when choosing the produce and
materials, a genuine ambition to educate staff and a passion when it comes to
communication with the guests.

24. Under, Norway, 81 p
Underwater restaurant where the sea, food and architecture play the leading
roles. The menu consists of 18 dishes that all contain fish and seafood, often wild.
There is a strong focus on local produce and many “forgotten” treasures from the
past have been re-invented, such as stone crab and green shore crab. At Under,
a lot of effort is put into reducing food waste, for example by making their own
garum with produce that otherwise would have be discarded. There is also a close
collaboration with marine biologists to help business in maintaining the sea.

25. Rest, Norway, 81 p
“Ugly” vegetables, hens’ feet, gizzards and other, conventionally unloved ingredients
transform into outstanding dishes through the skillful hands of Rest’s staff, before
being placed on plates made from recycled materials such as oyster shells or clay.
The servers are extraordinarily is extraordinarily attentive and each dish is presen-
ted with a story about the produce and why Rest has chosen to work with it.

26. Taxinge krog, Sweden, 79 p
The countryside surrounding this old, former grocery store is truly idyllic. The kitchen
consists of Gustav Öhman alone, and his cooking style is experimental and savvy.
Furthermore, a sustainable way of doing things seems to be a part of his DNA. Gus-
tav’s collaborations with producers are long-standing and almost symbiotic, not least
with vegetable producer Under Tallarna with whom he organizes a yearly get-to-
gether revolving around food, small-scale farming and the environment. A night at
Taxinge Krog is intimate and offers many surprises when it comes to flavour.

27. Tapio, Finland, 79 p
In the middle of the Finish woods, you find this restaurant where everything from cut-
lery to presentation is a feast for the eyes. Tapio has a strong focus on local ingredi-
ents, many of them come from the restaurant’s own farm and from the local village
Posio (such as fish and reindeer). Food waste is minimal, due to the compost and the
fact that excess bread goes to animal feed, or – if it’s meat – to the hunting dog Lilly
(who, in return, provides the restaurant with game.) One of very few places we have
visited where 50 percent of the kitchen staff are female.

28. ÄNG, Sweden, 78 p
For chef Filip Gemzell, sustainability isn’t a label you attach afterwards; sustainable
gastronomy is a belief deeply rooted in his cooking. The local, fertile landscape sur-
rounding the restaurant, contributes to what is ultimately a pure, green experience
for the guest – a quality that will be further enhanced in the nearby future.

29. Koka, Sweden, 78 p
Gorgeous cuisine with few components, where flavours are creatively combined and
dishes skillfully composed. Great effort is put into preserving the produce in its origi-
nal form in the best possible way. The staff at Koka also make their own ingredients,
such as miso based on yellow peas and cured egg yolk, instead of bottarga/fish
roe. The restaurant was built for functionality and sustainability over time, with le-
ather-covered table tops instead of tablecloths – that inevitably lead to more laund-
ry. Furthermore, the staff choose trains before airplanes, electricity comes from
environmentally friendly sources and all cleaning agents are environmentally certified.

30. Spritmuseum, Sweden, 74 p
This restaurant, situated in a museum and revolving around Swedish, alcoholic cultu-
re, is located by the water at Stockholm’s inlet. The style is contemporary and natural
(as has been the style of head chef Petter Nilsson for many years) both on the plate
and in the glass. The produce and know-how of how it is handled is extensive; after a
meal at Spritmuseum there’s a great chance you’ve learned to appreciate something
you’ve never tried before. Most of what goes into the kitchen will be used and reused,
and a majority of the non-alcoholic beverages are produced in-house.

31. Re-naa: Matbaren, Norway, 73 p
The Re-naa empire consists of three different restaurants. The bistro is the cozier
and less formal option, but ambitions are still sky-high when it comes to both food
quality and sustainability. The meat comes completely from, locally bred animals
and virtually everything, down to used work uniforms, is recycled within the
business.

32. Hvita Hjorten, Sweden, 72 p
A simple yet conscious restaurant in Naturum (a house dedicated to educating
citizens about nature and environmental issues) next to the noble Läckö castle.
The produce is cultivated in the castle garden or in its immediate surroundings.
A relatively short yet appealing menu which is constantly changing can be found
here. On the drinks list you will find natural wines and a homemade parsnip beer
that’s perfectly complements the aesthetics and flavour of the food.

33. Chapter, Finland, 72 p
Chapter in Helsinki displays a great knowledge of seasonal produce, biodynamic
vegetables, natural wines, water purification, bokashi and equality are all matters
of paramount importance. This is a small, close-knit group where restaurateurs
Juho and Romany constantly challenge themselves and their guests through new
ingredients, dishes and gastronomical angles.

34. Frantzén, Sweden, 99 p
A luxurious restaurant with a sophisticated feel. To eat here, is to take advantage
of a show which is in its entirety perfectly executed. From the venue and service
to food and drink. The presentations of the dishes is razor sharp. Some sustaina-
bility work is taking place, food waste is for example being cut to a minimal, but yet
there is still room for improvement in this department.

35. Kadeau Copenhagen, Denmark, 95 p
Just like it’s sister-restaurant on Bornholm, nature is a central theme of the res-
taurant and the Bornholm restaurant’s own garden, at Kadeau Köpenhamn. The-
re’s a splendid, non-alcoholic beverage list containing juices, kombucha, kefir and
homemade garden-tea. The methods implemented for the restaurent to work
in a more sustainable way are constantly fine-tuned, for example food waste for
example collected and turned into biogas.

36. Kadeau Bornholm, Denmark, 90 p
It’s the nature at Bornholm, both wild and cultivated the cultivated, that shapes the
food. A lot of the vegetables that are used in this kitchen come from a vast garden
where the staff grow and harvest on a daily basis. A few days a week, they also do
foraging and keep in touch with producers. The wines aren’t local; however, they
do have a lot of personality and match the food perfectly – they are almost ex-
clusively organic or biodynamic. The teas are based on herbs and leaves from the
garden. And naturally, there is a compost for leftovers.

37. Jordnær, Denmark, 89 p
Nordic, sustainable gastronomy is the theme at Jordnaer, the restaurant residing
at Gentofte Hotel, Copenhagen. The cooking has a style of its own and is indeed
top notch, both when it comes to flavours and techniques. The aim is to use as
few, animal ingredients as possible and today, there is no meat on the menu, only
fish. The main part of the drinks list consists of organic or biodynamic wines. For
those who don’t drink alcohol, a tea menu that works well with the food is one of
several options.

38. Molskroen, Denmark, 88 p
In a quaint, half-timbered beach hotel, guests feast on deep-fried Limfjord oysters
with lumpfish roe, and asparagus so fresh that the staff taste it right out of the
soil, on the same day. Food waste is reduced through ancient methods such as
pickling and fermenting; other leftovers are turned into animal feed.

39. Etoile, Sweden, 87 p
A dinner here is a joyful ride through around twenty, innovative dishes. It’s surpri-
sing, stylish and tech-savvy. It is not pretentious but rather playful, a fact reinfor-
ced by the cheerful service. The food is a treat both in terms of flavour and tex-
ture, and the portions are well balanced. There is also, on top of a personal wine
list, an ambitious non-alcoholic menu comprising several drinks that are elegantly
mixed at the table. At Etoile, small, local producers are favoured and food waste is
minimized by using whole ingredients.

40. Adam/Albin, Sweden, 87 p
Although the atmosphere in the dining room is best described as professionally re-
laxed, the food is rather more structured. The dishes are eclectic (the main ingre-
dients are often local and come from small, conscious producers, whereas the fla-
vours have a complex edge) and have a bold aesthetic rarely seen in Scandinavia.
The execution is artistic and the finish impressive. Furthermore, the food is brimful
of flavour, with an extreme lightness creating a complex balance. Behind the sce-
nes, there’s a structure for most matters, including those related to personnel.

41. Operakällaren, Sweden, 87 p
Not just a restaurant but also a Swedish landmark located in Stockholm’s historical
opera house. A magnificent dining room with stuccoed walls and painted murals.
Well-made, modern fine dining dishes upheld by on classic techniques, often based
on ingredients from local producers. A guest that expects a grandiose dinner with
competent service will not be disappointed. When it comes to sustainability, the
restaurant keeps track of food waste and materials that will last a long time are
given priority. Operakällaren is a Svanen-certified restaurant working in close colla-
boration with Wateraid.

42. Bare, Norway, 86 p
On the third floor of the Bergen Børs Hotel, Bare lies like a shimmering diamond.
The menu is creative and modern, which also means that the main ingredients are
organic and obtained in close collaboration with local fishermen and producers.
Special attention is paid to the wine ordering process and the extensive, non-alco-
holic selection.

43. Dragsholm Slot, Slottskøkkenet, Denmark, 85 p
At castle Dragsholm, the menu is coloured by the surroundings and all things edible
that may thrive there, such as the castles’ own pigs. The dishes are innovative –
guests may well be served ice cream made from ingredients harvested at sea,
and wild herbs are abundant. The wine list and non-alcoholic selection are both
excellent. A unique experience.

44. Marchal, Denmark, 85 p
Don’t let appearances fool you! Old, venerable d’Angleterre, with beautiful Marchal
as the crown jewel, does not only serve luxury food in abundance, but has also
come a long way when it comes to choosing sustainable ingredients and – of cour-
se – rejecting the opposite. They work hard on reducing food waste and display a
conscious and progressive personnel policy.

45. Ora, Finland, 84 p
Ora serves personal and unique food, the simplest ingredients are transformed
into small works of art. The chef and restaurateur Sasu Laukkonen is a pioneer
when it comes to wild herbs and unusual, local ingredients – here, you get to try
food unheard of at most restaurants. The origin of the meat and fish is printed on
the menu and the restaurant has a clear focus on seasonal produce, making incre-
dibly transparent. Even the personnel policy is sustainable; employees work four
days a week, but the compensation equals full-time.

46. Olo Restaurant, Finland, 84 p
The food at Olo is absolutely stunning, with pleasantly surprising flavours that
slowly evolve in the mouth. Ingredients are distinctly local and “earthy”: think wild
herbs, reindeer’s heart and flowers in abundance. The main focus seems to be on
making the guests happy, something Olo are experts at.

47. AOC, Denmark, 84 p
Almost everything served in this cosy cellar is organic and a hefty portion is locally
produced. The presentations range from great to stunning and the flavours are
well balanced, especially regarding the wine- and non-alcoholic beverage-pairing.
A pleasant and promising dining experience.

48. SAV, Sweden, 83 p
In the south-Swedish countryside, surrounded by the finest produce in the fields
and woods, lies SAV, well aware of the local abundance aren’t afraid to pick goo-
dies from the neighbouring landscape Småland. Here, quality is chosen over qu-
antity; this is especially true when it comes to meat, which is quite a rarity on the
menu, and fish, where the dialogue with the local fishermen take place on a
daily basis.

49. Savoy, Finland, 83 p
This is classic fine dining with a sustainable aftertaste. The terrace plays host to a
small herb garden and the restaurant has its’ own beehives, as well as an intricate
“bio waste-machine”, which separates water from food waste before the recycling
process. A lot of the produce is local; a fine example being the non-alcoholic drink
menu based on Finnish berries.

50. Koks, Faroe Islands, 82 p
Despite Koks being located on a far-off island, surrounded by grass-covered hills,
overlooking the sea and rocks, the waiting-list is long. A seasonal approach and local
produce shape Koks into what it is. The kitchen pays regard to its’ limitations and
has actually turned them into an asset; not least when it comes to creativity in their
produce. To be this locally rooted, regarding fish and seafood of outstanding quality,
adds up to a high level of sustainability, uniqueness gastronomically.

51. Alouette, Denmark, 82 p
Visitors to this Copenhagen gem receive a warm greeting in the street, before being
led into an elevator. The food is refined and the flavours intricately puzzled together.
A key question posed by Alouette is food waste, not only on personal level but also
when it comes to producers and suppliers. In this establishment, even far-from-per-
fect produce will get the royal treatment.

52. Dill, Iceland, 81 p
In a former barn, where the light has a near biblical quality, Nordic food is created
from the island’s best produce – in a manner so competent that foodies come to
visit from all over the world. The food has its’ own style and the flavours are multidi-
mensional. Beautiful, Icelandic china harmonizes well with the dishes, that are clearly
rooted in nature. The wines are first and foremost natural, and although they – for
obvious reasons – aren’t local, we get to taste Swiss wine by Icelandic winemaker
Hoss Hauksson, Horn, Hauksson Wine, Kerner 2017, with one of the dishes. Dill closed
in August 2019.

53. C, Finland, 81 p
Tampere lies between two lakes where fish are known to thrive. A handful of them –
often of the less appreciated species – are served at C, in a haute cuisine framing.
This ambitious restaurant has cultivated the art of drying, fermenting and pickling
unusual herbs and weeds. The wine cellar is impressive, to say the least, and service
is of the personable, knowledgeable kind that makes you want to return, over and
over.

54. Punk Royale, Sweden, 81 p
Loud music and smoke creates the ambience for this dusky room that reminds us of
a youth recreation centre, while a vast amount of unexpected and luxurious dishes
are served served, at a fast-paced tempo. You eat from your own hand, get fed and
are served sauce from a syringe. It’s daring, challenging and decadent, and always
tasty. The way this restaurant works with produce and personnel is, however, a lot
less impulsive, but rather carefully thought through.

55. Ichi, Sweden, 81 p
Ichi serves up its’ own take on Nordic/Japanese cuisine. The menu is called Yshoku
and varies according to availability and season. The food is always well compo-
sed, beautiful and tasty. At this restaurant, it’s important to take care of things and
throw away as little as possible. This of course goes for the ingredients, but also for
the working apparel which – if needed – gets mended by the restaurateurs’ mother
instead of thrown away. Right now, there is a project revolving around kintsugi, the art
of mending broken plates.

56. Rest. 108, Denmark, 80 p
At Noma’s relative 108 in Copenhagen, ”practising by doing” is key. If, by chance, the
ever-skilled Kristian Baumann and his brigade should lack in knowledge, they are
surrounded by a grand and competent network of local producers and suppliers that
are happy to back them up. Seasonal focus and reduced food waste is highly consi-
dered at this restaurant, with a reduced carbon footprint as a top priority.

57. Matildas, Sweden, 80 p
At the small and ambitious neighbourhood restaurant Matildas in Gävle, balance
reigns in every respect. The menu is laced with seasonal greens, elk and small game.
They are dedicated fans of small producers, including beverage producers. Juice is
made from the restaurant’s own fruits and vegetables; the wine is predominantly
natural and the homebrew beer accounts for 90 percent of sales.

58. Frederiksminde, Denmark, 80 p
The gastronomic style at Frederiksminde is distinctly Nordic, with a clear focus on
local produce and a lot of what is being served coming from the restaurant’s own
garden. While other ingredients, such as mushrooms, herbs and berries, are harve-
sted in the woods. Although the dinner is divided into a long series of miniscule por-
tions, we leave Fredriksminde deeply satisfied.

59. Hantverket, Sweden, 80 p
A hearty, constantly full front of the house. Large bar surrounding an open kitchen
which suits the single eater splendidly. Well-made, scrumptious meals that often
stem from traditional food, but with a modern twist. A contemporary wine-list and
good cocktail bar that happily provides matching, non-alcoholic alternatives. Apart
from keeping track of food waste and similar, there is a thoughtful structure behind
the scenes regarding OSH-matters.

60. Speilsalen, Norway, 80 p
The Britannia Hotel, which also hosts Speilsalen, has a general focus on sustainability
and reducing food waste. This is also reflected in the gorgeous restaurant – the staff
know their ingredients, down to the origin of the fermented seaweed. As you can
expect from a high-end restaurant, flavours and techniques are both original and
impressive. The same applies to the wine list, which has been put together by one of
Norway’s most acclaimed sommeliers.

61. Grön, Finland, 79 p
At Grön, plant-based is the norm; above all, organic and “wild”, seasonal produce.
Both menus – one them vegan – are treated with equal love and care. The dishes
are bursting with flavour and contain many different textures. If you choose the juice
pairing (home-made juices) you won’t be disappointed. The relationship with the
producers is close and the chefs pick many, wild ingredients themselves, that will likely
well end up pickled or fermented.

62. Lysverket, Norway , 79 p
A forward-thinking restaurant with a Nordic/Norwegian kitchen focusing on local
produce, especially fish and seafood, even though there are both vegetarian and
meat-dishes on the menu. The food often has international influences, not least from
Japan and southern Europe. A well-composed wine-list with organic and biodyna-
mic, natural wines and balanced, complex, non-alcoholic beverages made from local
produce, provide the final touch.

63. Portal, Sweden, 77 p
Apart from serving beautiful, well-cooked and scrumptious food, a fundamental idea
of Tapio’s is that the restaurant should exist forever, something that for example
influences the choice of sustainable materials. The restaurant will soon have 100 per-
cent energy from renewable sources (90 percent today), the staff have undergone
zero waste training, disposable packaging is being phased out and ingredients are
constantly replaced by organic alternatives. Kudos to the restaurant for collaborating
with a dietician to optimize the food’s nutritional value!

64. Tango, Norway, 77 p
A beautiful restaurant with a mere 40 chairs. The walls are adorned with modern,
local art. Locality reigns on the plates as well, and a lot is organic and the fish is
green-listed. In the glasses, wines that match the food very well, from standard or
unconventional quality producers. There are also in house-cocktails, mocktails, juices,
beer and sake for those who prefer this.

65. Flickan, Sweden, 76 p
An evening here is a show with unexpected dishes and combinations – fun food.
Hedonism Counter Dining, if the people behind Flickan get to describe the kitchen’s
direction themselves. But although hedonism doesn’t automatically go hand in hand
with sustainability, a decent amount is being done at this Svanen-certified (through
the adjacent hotel) restaurant. Consequently, it ends up on this list due to contribu-
tions such as the absence of red-listed fish on the menu, sustainability training for
the staff and a minimal amount of food waste.

66. Galt, Norway, 76 p
At Galt, different parts of the same ingredients are often used in several dishes in
order to reduce food waste. An initiative that seems to enhance the gastronomic ex-
perience. The furniture, made from sustainable wood, contributes to the restaurant’s
warm atmosphere. The drinks primarily organic or biodynamic and skillfully paired
with the dishes.

67. Fagn, Norway, 75 p
The masterminds behind newly opened Fagn believe that happy animals taste
better. Which is why the langoustines served at the restaurant are only picked up at
night, to avoid them being blinded by the sun. Whenever possible, everything from
vegetables to beef is locally and sustainably produced, and food waste is minimized
by the serving of smaller portions.

68. Hotel Baltic, Gourment’en, Denmark, 75 p
Flowers, freshly picked from the garden. Locally produced food in season. Vintage
furniture. These are only a few examples of Hotel Baltic’s striving to serve high-class
meals – with perfectly matched wines – without jeopardizing the future,
a perfect combination.

69. L’Avventura, Sweden, 75 p
One of Stockholm’s most grandiose dining rooms situated in a former cinema with
a preserved interior from 1926. The style of the food and wine is Italian. The work in
the front of the house is traditional and includes e.g. tableside flambéing on a ser-
ving cart. An abundance of round tables and shareable dishes on the menu contri-
bute to the extraordinarily social atmosphere. The restaurant sets a great example
in many respects, with policies for gender equality, sexual harassment, diversity and
environmental sustainability.

70. Einer, Norway, 74 p
”Ein” is the Norwegian word for “”juniper”, and Einer in Oslo has an obvious penchant
for the woods. The restaurant has only been around since 2018, but it’s already
gained a reputation for serving underrated ingredients, such as a forest mushroom
called skarlagen vårberger. The menu is largely based on local, sustainable produce,
with special attention paid to reducing food waste.

71. Den Røde Cottage, Denmark, 74 p
A stable, intimate and seasonally focused fine dining-restaurant. Local, often or-
ganic, produce play the leading role here, not just regarding the food which verges
on the classical, but also comes to the home-made juices. To use whole ingredients
and take care of what you have (instead of buying something new) is a pronounced
sustainability-strategy at Den Røde Cottage.

72. Ateljé Finne, Finland, 73 p
Vegetarian dishes play a leading role in this restaurant, along with the sculptures of
artist Gunnar Finn – this dining experience takes place in his former studio. The food
is mainly organic and served in season; meat and fish is exclusively local. The wine-
and beer lists are impressive, with a clear emphasis on organic varieties.

73. Domestic, Denmark, 72 p
In a chic, industrial setting, guests are served innovative dishes with a strikingly
earthy personality, regarding both ingredients and presentation, which often verge
on minimalistic. The restaurant cultivates its’ own, rare varieties of fruits and ber-
ries, and food waste is kept to a minimum through initiatives that can be delightfully
original, such as the lacto-fermenting of asparagus peel.

74. Mathias Dahlgren Matbaren, Sweden, 72 p
In 2007, Matbaren set new standards for informal fine dining. Today, it’s a reliable
institution for scrumptious food and socializing. A lot of the ingredients are organic
and KRAV-certified and Matbaren has taken a stand, by refusing to serve foie gras
and eel, without making a fuss about it. The philosophy revolves around delicious food
and a happy dining experience, which happens to take place in an unfussy sustainable
context.

75. Hoze, Sweden, 71 p
Edgy and high-quality sushi restaurant with just six chairs and omakase-serving. The
menu is of course fish-based and contains a fair share of bycatch. All vegetables are
organic. Anything edible will be eaten, the rest gets pickled or dried. The materials in the
beautiful restaurant are sustainable and during renovations they are reused. Restau-
rateur José Cerdá participates in the initiative “mussel feed”, where the aim is to crea-
te a mussel-based powder that for example will be replacing traditional chicken feed.

76. Kuurna, Finland, 71 p
A successful combination of French bistro and modern, Nordic cuisine. Produce is
predominantly local, such as a lovely, fresh herring from Selkämeri with a nice touch of
burnt coal and sorrel. The wine-pairing is spot on, and “dramaturgy” is as it should be:
ascending.

77. Brace, Denmark, 71 p
Surrounded by luscious green trees in Copenhagen’s inner city, Brace serves up a
range of north Italian dishes with a neo-Nordic twist. Although some of the ingredients
are imported from Italy, head chef Nicola Fanetti and his staff generally aim to use
local and sustainable produce. The wines are either natural, organic or biodynamic –
and – without exception – great.

78. Nokka, Finland, 70 p
At Nokka, service is as warm and welcoming as the building itself, a historical brick
warehouse by the sea. Nokka claims to be the only, Finnish restaurant with personal,
first-hand knowledge of the production methods and conditions used by VIPs, or “Very
Important Producers”. Over the years, the restaurant has built a reputation for serving
only the purest, seasonal ingredients.

79. Huset, Norway, 70 p
In Svalbard, in the northernmost part of Norway, logistics are almost as challenging as
trying to stick to local produce. Still, the staff behind Huset manages to serve an intri-
guing and sustainable meal, comprising reindeer served in nose-to-tail fashion, with
salad and micro greens from the restaurant’s own, indoor cultivation.

80. Happolati, Norway, 70 p
Food waste is one of the main targets of 360°Eat Guide and at Happolati, the por-
tions are relatively larg. Having said that, presentations reflect the interior in a beautiful
manner, with plenty of innovative ingredients such as seaweed, pig’s ears and duck’s
neck. The restaurant’s high-quality produce is predominantly local and in season.