At Noot you will find tasty and climate-friendly dishes with no unnecessary frills. The restaurant works with minimising waste by using the entire ingredients.
– Today's left over lunch is turned into delicious smørrebrød, the asparagus peels are used to make asparagus foam, the lunch biscuits become crumble for à la carte desserts, the water used for boiling rhubarb is turned into jelly, and that's just a few examples. As little as possible is thrown away, restaurant manager Sofia Roos explains.
Keep up with the latest news on Noot's Facebook page and their website for the weekly lunch menu.