Is all about showcasing North German ecosystem, its flora and fauna. 

Above all, it is about the sustainable use of resources. Vegetables from a harvest share of one of Europe’s leading farmers, game from sustainable hunting, line-caught fish, and respect for the forest and meadow. And part of that is only harvesting and hunting as much as is actually needed. Not shooting an animal if we don’t need it, leaving a batch of mushrooms alone if we already have enough, and being content with a big cod now and then.

That is probably the best way to describe the cuisine of the hæbel restaurant. 

We came together to create a small batch for their new autumn menu, containing stoneware bowls with a wide rim and objects ressembling a stone. 

See short video of creating process.

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