• Ingen produkter i kurven


The act of serving a carefully prepared, tasteful meal means something special to us. We believe that the state of the chef as he cooks the dish reflects the end result. By giving complete attention and being one with his surroundings the chef can transmit love and well-being to the meal that ends up on the plate. Using high quality, local ingredients won’t do much good if used improperly. Awareness when cooking is all about respecting the ingrediens, the farmer, and the person eating the food. Serving a meal made this way brings us great joy, it’s a simple act of love.


During the 20 years of running a wine shop, we have travelled far and beyond in search of the best wines we could get our hands on. By visiting the producers of the wines we have on our shelves, a whole new dimension to our world of wine is naturally added. Having personal relationships with our producers gives us a more nuanced understanding of the end product and leaves us with a story behind every single bottle.


Whereas wine has been cultivated for millenniums, coffee cultivation has only been around for 4-500 years. The knowledge of wine is therefore far greater and more developed than that of coffee where many territories are yet to be discovered. We often find inspiration in our approach to wine in the way we taste and source our coffee. We work hard to find coffees that are diverse and has outstanding qualities as well as to find the best possible methods of bringing out these characteristics.


 We have a massive responsability regarding the ecological footprint we leave behind by running our business. Mother earth isn’t exactly thriving like she used to these days – businesses and corporations are both a major contributor to this problem. We are not saying that if we stopped all coorporations and businesses from running, the sun would shine like it used to. What we are saying though, is that we are response-able. Being aware of the problem is the first step, gaining knowledge the second, and acting upon it the third – if we keep on marching we might be able to be part of the solution rather than of the problem. There are many ways of decreasing ones environmental impact, and although perfection is never achievable, striving towards it is.

Here’s what we do:

  • Food waste: We continuously think of new ways to reduce food waste – including waste products. Take used coffee grounds for example. When brewing coffee, less than 1% of the coffee beans’ biomass ends in the cup, the rest is discarded – even though the grounds are packed with nutritients which makes it a perfect growing medium for oyster mushrooms. We are currently working on setting up an Oyster mushroom farm utilizing the coffee grounds from the café.
  • Upcycling: We do our best to reuse all valuable materials and continue to think of innovative ways to use what is regularly regarded as litter. We will repair before we buy new stuff.
  • Waste: When not usable, we sort our litter properly.
  • Supply-chain: We make sure to work with suppliers who has a philosophy in line with our own. Have a look at our friends-page for more information.
  • Disposables: We use compostable tableware and packaging made from 100% renewable resources for our to-go guests. Our take-away cups are coated with PLA made from corn starch. We also give discounts for people bringing their own re-usable to-go cup – or when buying the one we sell in the shop which is made of recycled coffee grounds and biopolymers.
  • We filter our waste water when washing synthetic textiles
  • We acknowledge that our contribution helps protect nature matters and therefore constantly evaluate our actions in a environmental context.
  • Through our own actions, our goal is to foster awareness and to inspire others towards a more ecologically ethic way of life.

We are always looking towards expanding this list. Got any ideas for other practices we can implement? Feel free to contact us.