É um Restaurante
On one hand, a concept restaurant for an increasingly demanding public that our city has, with an attractive menu, its own atmosphere and style, in
This space is multiple. It is a grocery store, a stage for artists, a space for parties, and also a restaurant. The menu is simple, made with products that are for sale on the shelves and that come from small producers, which guarantees the dishes the certainty of sanzonality.
They have an urban garden where they grow, without chemicals, most of the fresh produce that serves as ingredients for the daily menus. They serve lunch and dinner and, on Sundays, brunch.
Features LED illuminationThey recycleThey compost Use eco-friendly detergentsThey use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)They offer tap waterThe receipt/invoice printing is optionalAll employees have an employment contractThe leftovers are reused for projects such as Too Good To Go or Phenix(at times close to the closing time of the establishment) or Refood and Utopia VerdeThey use tableware and utensils (cutlery) produced in PortugalThe straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.Take-away packaging is made of biodegradable materialEncourage the customer to bring his own take-away boxThey do not send unsolicited items(e.g., napkins, chopsticks, sauces)They make the most of ingredients, including animals (bark, branches, bones, bones, bones, and bones to make broth or new dishes)More than 50% of food ingredients are organicMore than 50% of the products are nationalThey work with local producers and when these products do not exist locally they seek fair trade(for example: coffee, chocolate, tea, etc.)Weekly, they use traditional cooking techniques, such as fermenting and smokingThe packaging and preservation of the food are made with reusable utensils (ex. Tupperware, jars, etc)The menu changes at least every season, made with seasonal productsThere are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example).There are at least 2 vegetarian/vegan options in the entrees
This project actively contributes to reduction of waste generation through prevention, reduction, recycling, and reuse. This SDG also aims to reduce global food waste in production and consumption.
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On one hand, a concept restaurant for an increasingly demanding public that our city has, with an attractive menu, its own atmosphere and style, in
From the hands of chef Romina Bertolini comes comfort, flavor, expertise and love. Everything there is designed to give customers a sensory experience, and this
O GIG – Green is Good fica no coração da zona antiga da Ericeira, com o som do mar ao fundo. Serve comida saudável e
Esta publicação também está disponível em:
Português (Portuguese (Portugal))
