Molfar

Nature, our main inspiration, and our Team MOLFAR profess a philosophy 
of sustainable gastronomy.

We develop our cuisine according to the seasons and the future by working closely with local farms, small artisans, and fishing and hunting grounds who also take an organic approach in production to provide fresh vegetables and produce throughout the year, whether processed immediately or fermented. This gives us deeper flavors and textures and contributes to our zero waste and slow food policy.

We carefully use all of nature's gifts from root to rind to minimize waste for recycling. We are creating 
a small greenhouse in our restaurant where we will grow fresh herbs for our guests. In this way and more, we will contribute to the development of organic gastronomy.