Responsible gastronomy
Our approach

In our daily kitchen operations, we strive to minimize the loss of raw ingredients and prepared products. The process of menu planning, ordering and production is based on real demand and ongoing sales analysis. We continuously monitor inventory levels, product rotation and expiration dates in order to limit overproduction and unnecessary disposal. Whenever possible, we use products in their entirety, and leftovers generated during production are processed into additional menu components or accompaniments. Less-waste (zero is an unattainable ideal) is a daily practice resulting from responsibility and respect for the product.

How do we do it?

Vegetables, meats, fish and fruits are used at various stages of production — from main dishes, through sides, broths, sauces and fermentation, to decorative elements.

Bones are used for demi-glace and sauces, vegetable peels go into broths and soups, and meat trimmings are used in fillings. Citrus peels are used in toppings and for bar drinks.

We have never used plastic takeaway containers, packing nets or plastic straws. In this area we pay attention to the quality of materials, their origin and recyclability. Since 2024 we have also been reducing the use of single-use plastic packaging for food storage in the kitchen.

How do we do it?

• Potcard Kraft – cardboard takeaway packaging that we have used since the restaurant opened (2021) together with a lid suitable for 100% recycling
• APS reusable glass straws – used since the restaurant opened (2021)
• BioBag Food & Freezer – approximately 70% of our storage and freezing packaging are bags from this producer.

We purchase electricity from Ekovoltis — a Polish supplier specializing in energy from 100% renewable sources. The company cooperates with domestic energy producers from wind, sun, water and biogas, providing access to energy covered by guarantees of origin. We use the services of Ever Group laundry, which operates one of the most modern tunnel laundries in Poland, whose technology currently reduces water consumption by 50% (target up to 70%) and energy by 20%.

How do we do it?

Reducing our negative environmental impact has been easier to achieve in recent years due to:

• opening the restaurant equipped with used, non-energy-efficient equipment and gradually replacing it with new high-efficiency equipment
• in daily operations we pay attention to rational use of energy and water
• dynamic growth in restaurant traffic while maintaining the level of energy consumption — which significantly reduces the ratio of utility costs to revenue

Seasonality is one of the foundations of our cuisine and the simplest and most natural element of a sustainable approach. We build our menu based on current product availability and the working cycle of local producers. This allows us to limit transport, storage and the use of out-of-season products. Seasonal menus allow us to offer guests fresh, authentic dishes aligned with the rhythm of nature. Spring — the time when early vegetables appear — is our favorite time in the gastronomic calendar.

We systematically expand our network of cooperating local producers, farmers, breeders and food artisans. We prefer direct relationships based on long-term cooperation, trust and transparency. This gives us real influence over product quality and production methods. Supporting local suppliers is for us an element of environmental responsibility and a way of building strong regional gastronomy. We currently cooperate with:

• Dobre Mięso — meat (since 2023)
• Eljan — meat (since 2024)
• Dobre z Natury — preserves, fermented products, seasonal products (since 2021)
• Jolanta Głodek — vegetables (since 2022)
• Dariusz Małkowski — eggs and dairy (since 2023)
• Mikrozuza Kombucha — kombucha (since 2024)
• Winnica Barczentewicz (since 2025)
• Winnica Białe Skały (since 2023)
• Winnica Turnau (since 2023)
• Pałac Mała Wieś (since 2025)
• Marcinkowice (since 2025)
• Browar 100 Mostów (since 2021)

We systematically increase the share of online reservations, limiting phone handling and manual records, which improves work organization and reduces paper consumption. We use electronic systems for time tracking and settlements, resigning from paper documents. With the implementation of KSeF, we are gradually moving away from paper invoice circulation. We are working on integrating accounting and banking systems to simplify settlements and increase financial transparency. We plan to completely eliminate paper cost invoices by: June 1, 2026.

We know that employees are the foundation of quality, stability and long-term development. We create a work environment based on mutual respect, trust and open communication, in which every team member has a real impact on the functioning of the restaurant. We provide remuneration in accordance with regulations and industry standards. We maintain a high proportion of employment contracts, treating stable employment as one of the pillars of responsible team management. We invest in competence development through training, mentoring and daily managerial support. We care about the balance between professional and private life and transparent cooperation rules.

We build an organization in which people want to work long-term and co-create a brand based on quality and responsibility.

• nearly 10 years of activity in the Polish Chamber of Hotel Industry (Izba Gospodarcza Hotelarstwa Polskiego)
• co-creation and participation in the Council of the Tourism Market Monitoring Center (Centrum Monitoringu Rynku Turystycznego)
• speaker at the II Opole ESG Congress – 06.2025 (Slow Food)
• participation in the Round Table “Greenwashing and Green Intelligence” – 03.2026