Hungary's First Green Star Restaurants

"The city of Budapest is the larder and the inspiration for this 16-seater test kitchen, where the latest menu traces a trip along the metro and every ingredient comes from the city—an about-face for a team that once imported much from France. With a Sustainability Manager steering a process split into seven key areas, the operation scrutinizes everything through a green lens: waste reduction aided by Tomin Japanese liquid freezing technology that almost eradicates food waste; plastics avoided and recycling rigorously applied; energy efficiency targeted throughout; only environmentally friendly detergents used; and the carbon footprint regularly calculated. Guests are brought into the conversation as well, with clear communication around sustainable cooking and even the option to offset the carbon produced in creating a meal." - Elizabeth Winter