Matt Orlando, an American based in Denmark, works towards sustainability 24/7. Between 90% and 100% of his produce comes from organic, local and ethical producers and farmers. His dishes include a candied pumpkin emulsion with crab, salted pumpkin seeds, spicy pork fat and fennel seeds, or a grilled duck with quince, marinated wild rose and walnut milk. Every single part of every ingredients is used. Anything that can’t be cooked is composted. And anything that can’t be composted is turned into biodiesel or biogas. Recycling, saving water, and reducing its carbon footprint are all part of the restaurant's daily routine.
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