You will always find dishes with fish and meat on the menu at RADIO, but to us the plant-based produce has always been the point of orientation. We are vegetable forward because there are endless ways of using them, great many sorts and types, further, most fruit, herbs, and vegetables have a short season and thus guiding stars for our menus.
The transition from winter to spring is always the most difficult, since there is not much fresh to use. Therefore, we a sincerely happy when the ramsons blossom, the ground elder peek through, the wild hop can be harvested, the first radishes are ready, and we can dig the first potatoes from the ground. Despite that, we would not sacrifice the tougher months, because it really challenges the kitchen. Because how do you use root crops in a new way after they have been the primary ingredients the past months? That is when it gets interesting! Our chefs constantly have to think in new ways of application, taste combinations, and texture for the vegetables that we all know and use. To us, craftsmanship is presenting a tasteful carrot or potato to you in a new way. That is what motivates us. We hope to enlighten you with the vegetables' great many possibilities.
Food made from scratch
We are a nose to tail restaurant, making our food from scratch. We do that to get the cut we want, but also to use the leftover bones to make broth and soup. Naturally, we use as much as possible from the produce we receive. Everything else is food waste. That is why we e.g. use the green top of the leeks to add flavor to oil, and we make a spread with the cress stem. That way we can use the same vegetable in several courses and at other occasions. We are lucky to have a big freezer and a pantry with lots of shelves where we store the tastes of the year. When the ramsons blossom, we make an oil to freeze and save for later, when the cherries are ripe we preserve them for the winter, and the chanterelles are pickled. That way we can add some extra flavor in winter or textures in summer.