Farm-to-plate is the guiding philosophy here, with the garden acting as the true conductor of the menu. The Pure Plant experience is built around local, seasonal ingredients, sourced from the restaurant's own productions in the vegetables gardens whenever possible and always prepared according to a thoughtful leaf-to-root philosophy. Chef Pelle Kossmann leads the kitchen, bringing with him the experience gained from an impressive journey through some of the culinary world's finest restaurants. His cooking is restrained and honest, yet consistently full of flavour. The grill plays a central role in the kitchen, giving vegetables depth, character and a distinctive expression while allowing the quality of the ingredients to shine.
