Tastiness, quality and sustainability

Restaurant Stockfleth’s food dogma is based on the values: Tastiness, quality and sustainability.

We subscribe to these values not only because it is a current trend to do so, but also because it is the only thing that makes sense to us. We feel that we have a responsibility to the outside world to contribute to a food culture and use raw ingredients of which we ourselves can be proud.

Our motto is:
If anything is worth doing, it is worth doing properly!

Tastiness

Our food has flavor; we do not use unexciting ingredients with no taste, or make dishes not seasoned carefully. We work with the five basic tastes and try to incorporate their composition into our dishes so that nothing is left to chance.

Quality

Quality is important. We aim to avoid wasting money on bad ingredients; it makes no economic sense to do so, after all. We bake, pickle, and prepare our own ingredients ourselves. We do this to get the right taste and to avoid the use of preservatives and additives.

Sustainability

We aim to use local ingredients if the quality lives up to our own standards and the restaurant’s tastes. We do this both for environmental reasons and to support local businesses.

The entire country of Denmark has prospered and still prospers from the work of local producers and enthusiasts who pour blood, sweat, and tears into creating a sustainable quality product. We don’t think it makes any sense to transport ingredients from the other side of the planet if we can make a better product here in Denmark, after all. However, this does not mean that we disregard all the fantastic ingredients and spices that are produced in the rest of the world; these have just as much of a place in our taste universe.

Sustainability

We aim to use local ingredients if the quality lives up to our own standards and the restaurant’s tastes. We do this both for environmental reasons and to support local businesses.

The entire country of Denmark has prospered and still prospers from the work of local producers and enthusiasts who pour blood, sweat, and tears into creating a sustainable quality product. We don’t think it makes any sense to transport ingredients from the other side of the planet if we can make a better product here in Denmark, after all. However, this does not mean that we disregard all the fantastic ingredients and spices that are produced in the rest of the world; these have just as much of a place in our taste universe.