From leaf to root, from nose to tail

Since its opening, Fotografiska restaurant has offered sustainably prepared food with zero waste. The first year was challenging for the restaurant. Guests thought that the restaurant was testing the limits of food preservation. But the restaurant stayed true to its from leaf to root, from nose to tail cooking principles, and now everyone comes here knowing that they will find unexpected flavours on the plate and hear interesting stories about how each dish is prepared and why it is made that way.

In Fotografiska, sustainability is not a trend, it’s a lifestyle. Reuse is not using old things for as long as possible. Instead, it is giving old (often broken) items a new look, use and life.

Food that is produced with no waste tends to be more flavourful. There are more different textures on the plate, and the dishes look more colourful and elegant. Today using up the ingredients from leaf to root and nose to tail is a novelty, and people come to Fotografiska out of curiosity. Tomorrow it must become our everyday reality. Fotografiska’s kitchen leads the way and shares their knowledge.