Souvenir

Icelandic chef Vilhjarmur Sigurdarson owes his love for vegetables to his Scandinavian origins. He fully executes the principle of ‘from tuber to leaf'. The meals are prepared with local and seasonal ingredients. Moreover, he only works with organic vegetables which he obtains directly from farmers who work for him. Fish comes from the North Sea. You can no longer eat meat in this restaurant! Vegetables are the main lead in all preparations. And they are of a high level, intense and subtle, with interesting layers of flavour and textures and above all endless creativity. Next time we will ask for a 100% plant-based menu! Already a very good 4 Radishes restaurant now!