Chef Martin Hansen loves to work with local produce in his kitchen at Grand Hotel in Lund: vegetables, meat, fish and seafood. Martin has worked in the hotel kitchen for the last 18 years and he lives nearby in a farmers village. His neighbours are his main suppliers. Martin loves using local produce because of the story and heritage that surrounds the ingredients and because of the sustainability. Read more »
sustainable fish
Le homard et la moule in Bredene
I was immediately excited to visit restaurant Le homard et la moule in Bredene when I saw the picture of chef Donald Deschagt. His story about using seaweed and his own picked flowers and plants is fascinating. When the weather permits you can find Donald enjoying his own foodie tour when foraging in the dunes of Bredene. He enjoys being near the sea every day. Read more »
De Kruidenmolen in Klemskerke, De Haan
Chef Stijn Bauwens used to work for three Michelin star restaurant De Karmeliet in Bruges. He is now one of the ambassadors of the North Sea Chefs, a group of chefs who promote the use of sustainably caught fish and the inevitable by-catch. The twelve North Sea Chefs learn from each other through the exchange of their best recipes. Read more »
Strömmingsluckan in Gothenburg
This black food truck, situated next to da Matteo coffee roasters, serves the quintessential Swedish lunch: fried herring, mashed potatoes and lingonberries. Sit outside on Strömmingsluckans terrace and enjoy your delicious sustainable fish lunch at Gothenburgs most popular street food spot. Read more »
Heaven 23 in Gothenburg
The first thing you will notice on Gothia Flowers’ 23rd floor is the amazing view. Sitting at a window seat in Heaven 23, I enjoyed the King Size Shrimp Sandwich. ‘King Size’ it certainly is, containing 200 grams of sumptuous shrimps, mayonaise, egg and a salad. Very tasty! Read more »
Feskekörka in Gothenburg
Herring, a popular fish in Sweden, can be prepared in many different ways. At Restaurant Gabriel, located on the first floor at the back of the indoor fish market, Feskekörka, I ordered the herring platter. On the platter you have herring with mustard sauce, with a cream sauce with chopped tomatoes, dill and horseradish, and sour herring with a sweet bite. Read more »
Restaurant Waters of the World in Bad Nieuweschans
Chef Stefan Steinigeweg loves a contemporary, modern way of cooking and to surprise his guests with pure products that take the center stage. He prefers to source his ingredients for restaurant ‘Waters of the World’ from local suppliers that lie within a radius of 50 kilometers around Bad Nieuweschans in the Netherlands. Read more »
It Rains Fishes Restaurant in Bonaire
It Rains Fishes is located at the boulevard in a historical building with a lovely sea view. Although the restaurant is famous for its wide range of great fresh local fish and seafood, they serve more than just that. For lunch I had the rich goat cheese salad which they make with local cheese (if available) from Aletta’s Semper Kontentu.
Organic restaurant A Table in Namur
At Organic restaurant A Table in Namur 90% of the food is organic. It’s the only restaurant in the capital of Wallonia that we could find that serves pure food. The wine is 100% organic and they serve lots of seasonal veggies like delicious sweet pumpkins. The fish is sustainable and when a dish is 100% organic, it’s mentioned on the chalkboard. I can recommend the vegetarian ‘pot au feu’, which is very colourful and tasty, and the lovely lentils with soy cream. A Table has a pleasant and cosy atmosphere. Read more »
Müritzfischer in Waren, Müritz
In the Müritz lake you can catch your own fish, like perch and carp. The company also has aquaculture ponds for breeding sturgeon for their caviar. According to our guide sustainability is important to the Müritzfischer. As you probably know, when dining out it’s not that easy to find out if a certain fish or seafood is from a fishery that is sustainable and protects the environment. Read more »