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Ólafur ElÍasson opens a pop-up restaurant in Iceland. From the 11th of August on, his sister Victoria Elíasdóttir and the world-famous Dane will be at the Marshall Restaurant + Bar in Reykjavik. Lunch and dinner are served there for almost three months, the cuisine is seasonal and regional - following the example of the Studio Olafur Eliasson (SOE) Kitchen in Berlin: the artist's famous studio canteen, where cooking for his team of 100 people takes place four days a week. However, unlike the canteen in Prenzlauer Berg, in Iceland fish is often served - after all, the Marshall Restaurant is located directly at the harbour.
Seasonal and regional ingredients, waste avoidance, recycling, appreciation of food and social commitment: more and more restaurants are doing their best to work sustainably in all areas and to burden the environment as little as possible. This week’s favorite: DINGSDUMS DUMPLINGS, BERLIN
Yellow sheep nose, Minister von Hammerstein, Flamed Cardinal... what is behind these extremely poetic names? Old fruit varieties from which the Berlin start-up Ostmost produces juice, spritzers and cider. The special thing about it: the eco-certified fruits come from species-rich fruit orchards.
Sustainable cooking - how does that work? For example, by using organic meat and fish. And seasonal fruits and vegetables from the region instead of pears from New Zealand or grapes from South Africa. And sauces and spices, preferably without artificial additives - industrial sugar is forbidden. Looking for suitable cookbooks? This weeks favorite: THE SHED by Richard, Oliver and Gregory Gladwin
