Farm to table restaurants have been much talked about in recent years, but their implementation is a whole philosophy of life, even a way of life. But what does it look like in practice? Through three world-famous farm to table restaurants, we shed light on why this green new direction in hospitality is so exciting.
Farm to table, also known as farm to fork. This concept has been a trend for some time now, with restaurants abroad being awarded several Michelin stars, but it is actually more challenging to implement than any other type of restaurant. Farm to table is not just a simple restaurant concept, like another sushi, BBQ or tapas bar, but a complete turnaround: back to basics, back to nature.
Farm to table is an umbrella term
Every farm to table restaurant is different depending on the climate, environment and commitment to the “garden to table” concept. What they all have in common is that only ingredients that are produced in the most natural way possible, preferably organically, and either sourced from the farmer himself or produced at an even higher level of farm to table, are allowed on the menu.
Even just sourcing from farmers imposes a considerable extra burden on the chef, as he has to find producers and farmers one by one, and then arrange for delivery from each of them, with all the official proof. It should be noted that even the most sympathetic backyard producer should not be supplied by a catering establishment without a producer's certificate and without complying with the regulations.
And restaurants that take the concept really seriously can have their own garden or even a whole farm. In this case, the chef and his team, or the owner, will also be involved in farming, which can include both gardening and animal husbandry. In these places, guests get the whole package, combining a meal with an excursion, a visit to the farm and leisure hours spent close to nature. We present three farm-to-table restaurants that have gained international fame for their natural approach.
Pride of Slovenia: Hiša Franko
Ana Roš was voted the world's best female chef in 2017, and is the two Michelin stars - plus Green Star - has upgraded its restaurant, Hiša Frank. Located in the paradisiacal Soča Valley in Slovenia, the restaurant was awarded the Sferic Prize in 2022 for scientific recognition of culinary techniques.
Their 11-course tasting menu showcases the edible treasures of the region in fine dining, but Hiša Franko's guiding principle is as much about community as it is about using clean ingredients.
Ana Roš's husband Valter ripens the traditional Tolminc cheese himself, and he looks after the restaurant's collection of rare vintage Slovenian wines. Seafood comes from Ana's favourite local fishermen and all other food comes from the restaurant's garden and nearby farms.
One member of the team is all about foraging in nature: every day he picks mushrooms and herbs for the restaurant's kitchen. They also offer homemade teas from a herbalist colleague, always in tune with the mood and the time of day. Hiša Frank must be seen and tasted.
A legendary Viennese farm to table: the Steirereck
In one of Vienna's most famous restaurants, farm to table was the idea even before it was fashionable. The Steirereck is housed in a mirror-like glass and metal structure surrounded by the lush Stadtpark.
At the top of the modern building, they tend a garden with 120 special herbs - but this is just one of the many places where the kitchen sources its organic ingredients. Their other special purchases include wild pike from Lake Hallstatt, citrus from the gardens of Schönbrunn Palace or the incredibly diverse vegetables from organic farmers outside Vienna. Steirereck is a concept, not without merit!
“Green” fine dining from Amsterdam: de Kas
Located on the outskirts of Amsterdam, de Kas is housed in a huge conservatory. The glass-fronted building is one of the most exclusive fine dining restaurants in the city, which boasts many Michelin stars. The dinner menu is always fixed at 5 courses and you never know what will be on the table, as it is determined by the freshest produce and meat and fish of the day.
The chef is a champion of bringing local ingredients to the top. These come either from nearby farms or from his own greenhouse. So guests can see where the produce used in their meals is grown. The serving and flavours, however, are not at all rural, simple, rustic. 100% fine dining from the garden to the table.
