By Muskan
06-Aug-2024
You’ve heard of Michelin stars and probably the Bib Gourmand, but I wouldn’t be surprised if ‘Greenstar’ rings no bells for you. Honestly, I was equally surprised to learn this as I was when I learned that Michelin is a tyre manufacturing company handing out stars to restaurants. (I know, the world works in mysterious ways). But here’s truly all you need to know.
The Michelin Guide's Greenstar is a prestigious accolade awarded to restaurants that excel not only in culinary delights but also in their commitment to sustainability and environmental practices. Introduced in 2021, the Green Star highlights dining establishments that lead the way in sustainable dining, emphasizing ethical and environmental standards.
Michelin inspectors evaluate restaurants on various criteria, including the provenance of ingredients, use of seasonal produce, environmental footprint, food waste systems, recycling, resource management, and communication with guests about their sustainable approach. Unlike other Michelin distinctions, there is no complex algorithm for awarding the Green Star; it's based on tangible, impactful practices.
Ready to embark on a culinary adventure that's as kind to the planet as it is to your palate? These are ten famous restaurants that have been awarded the Greenstar rating by the Michelin guide.
1. Alimentum, Aalborg, Denmark
Alimentum is renowned for its culinary excellence and commitment to sustainability. Nearly everything on their menu comes from their own organic farm, Lille Østergaard, located near Brønderslev in Vendsyssel and managed by their dedicated farmer, Morten Pedersen. The menu at Alimentum is dynamic, featuring fresh produce from their farm, including vegetables, pigs, ducks, and chickens, used in everything from lunch to gourmet dinners and their ‘foodlab’ counter bar. They also produce their own wines, offering a diverse selection for their guests.
2. Tri, Agger, Denmark
Nestled by the North Sea and Limfjord, Tri takes full advantage of its unique location with a menu featuring approximately 15 seasonal dishes. The offerings predominantly highlight ingredients sourced from the local sea and surrounding land of this charming remote village in Agger. Chef Nicolas Min Jørgensen is celebrated for his ability to enhance natural flavours using locally produced ingredients, all while maintaining a low-waste ethos and a strong commitment to sustainability.
3. Nokka, Helsinki, Finland
Since 2002, Nokka has been championing sustainability with a focus on locally sourced and wild Finnish ingredients. They partner with trusted small producers to supply fish, berries, mushrooms, plants, herbs, and meat from Finnish forests and waters. Under Chef Ari Ruoho’s guidance, local commercial fishermen deliver fresh catches daily.
Nokka’s commitment to sustainability extends to innovative zero-waste practices: fermenting leftover wine into vinegar, drying vegetable peels and flowers for garnishes, and reusing tea leaves for a second infusion. Their approach underscores a profound dedication to environmental stewardship.
4. Kontrast, Oslo, Norway
At Kontrast, Chef and owner Mikael Svensson adheres to the philosophy that the quality of a dish is directly tied to the quality of its ingredients. This modern Scandinavian restaurant prides itself on offering world-class, organic, and ethically sourced seasonal ingredients from Norwegian farmers. They select meat and fish from animals that have lived ‘happy and free’ in the wild.
The menu at Kontrast changes daily or weekly, reflecting the seasonal availability of produce and showcasing the best of local ingredients in their dishes.
5. DILL, Reykjavík, Iceland
Since its founding in 2009, DILL has been a beacon of Icelandic culinary innovation. Led by founding chef Gunnar Karl Gíslason, the restaurant specializes in using native and seasonal ingredients, foraged in summer and preserved for winter. Their commitment to sustainability is evident in their efforts to minimize waste and maximize resource use, honoring the hard work of farmers, fishermen, and livestock by utilizing every part of the ingredients that come through their doors.
6. Oxenstiernan, Stockholm, Sweden
Located in the heart of Stockholm, Oxenstiernan is celebrated for its innovative approach to classic Swedish flavours, highlighting seasonal ingredients from Swedish soil. The restaurant is dedicated to sourcing sustainable produce from local farmers and foragers, with a focus on vegetables taking center stage in their culinary creations, while meat and other animal products play a supporting role.
Their summer menu features delights such as Freshly Baked Bread with smoked sour cream, lumpfish roe, dill, and chives; Grilled Seasonal Vegetables with chili butter, cheese, and roasted seeds; Pork Skewers with seasonal veggies; and a delectable Cheesecake.
7. Hiša Franko, Kobarid, Slovenia
Rooted in the traditions and natural bounty of the So?a Valley, Hiša Franko offers a culinary experience deeply connected to its local environment. The restaurant sources local cheese, dairy products from high mountain farms, trout, deer, goats, forest fruits, and wild plants from the valley.
Hiša Franko collaborates with farmers, shepherds, cheesemakers, hunters, fishermen, and foragers to provide fresh wild herbs, plants, and mushrooms. Chef Ana Ros expertly crafts dishes featuring signature ingredients like Marble Trout and Drežnica Goat, showcasing the rich flavours of the region.
8. Haoma, Bangkok, Thailand
Haoma brings Neo-Indian cuisine to Bangkok with a focus on sustainability and urban agriculture. Their tasting menu offers 15 or 11 courses tailored to both meat and vegan/vegetarian preferences.
The restaurant is committed to eco-friendly practices, sourcing produce from a local farm in Minburi with 750 chickens, 12 goats, and 4 cows, and utilizing 200 meters of vertical farming. They also practice solid waste recycling and composting, and use biodegradable detergents and dishwashing chemicals, reflecting their dedication to environmental responsibility.
9. PRU, Phuket, Thailand
PRU showcases seasonal, local foods with a focus on seafood, plants, homemade preserves, and fermented foods. Collaborating closely with local fishermen, farmers, and artisans, the restaurant aims to work in the betterment of the whole community. Chef Jimmy creates an intimate dining experience, offering a view into the open kitchen against the ocean backdrop, as he introduces diners to Thailand’s unique produce and rare ingredients.
10. K2, Stavanger, Norway
K2 has a strict focus on seasonality, local connection, low waste and sustainability. Their menu changes seasonally to accommodate the fresh organic ingredients and produce received, even to cater to vegetarian and vegan demands.
The restaurant emphasizes organic farming practices to preserve soil, water, forests, and oceans, collaborating with farmers and foragers from Rogaland. Their commitment to organic principles extends to carefully curated menus designed to minimize food waste and promote environmental stewardship.
