Restaurants
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Reserveringsmogelijkheden beschikbaar
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"Sara and Mirko’s strong commitment to the environment revolves around certain key features. Firstly, there’s a focus on foraging for wild ingredients such as herbs, flowers, shoots, algae, lichens, mosses, berries and pine cones. And secondly, they also produce fermented ingredients (garum, miso, vinegars, shoyu and katsuobushi) from food waste and flame-cook all their dishes. All the furniture in the restaurant has been made from recycled materials."