Welcome to the ROOF restaurant, whose menu is based on local flavors and where sustainability reigns supreme in all activities. Here, we use as much local and authentic as possible, mixing with exciting flavors from near and far. 

We treat waste with the same responsibility, using all surpluses as efficiently as possible. Carrot and onion skins, mushroom stalks, and other things are not wasted because we make a delicious broth from them, which we later use as a base for stews and soups.

The broth is a kitchen staple, as it can be used in almost any other vegetable.

Separately, we apply spinach, arugula, and kale, from which we make a delicious pesto. Cheese, nuts, garlic, and other additives enhance the taste of pesto.

If there are surpluses in the kitchen that can no longer be used, we send them to compost in cooperation with our partners. This ensures that all food waste is recycled and helps maintain the balance of the environment.