By following our vision of inspiring a more conscious world, we aim to raise the level of awareness and question what we eat, drink and take for granted - nudging society towards more sustainable habits. The restaurant will work with a zero-waste mindset to build an inspiring restaurant focused on an extensive care for the environment. Culinary lead, chef Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France. Such as Fäviken Magasinet in Jarpen Sweden and Fulgurances in Paris France. In 2017 Peeter was a chef for the Estonian Presidency of the Council of the EU. We're not a fine-dining restaurant, we focus on making delicious and honest food by applying the ‘from leaf to root, from nose to tail’ principle. We use all our fresh local produce to the maximum, whether preparing a dish in the kitchen or mixing a cocktail behind the bar.