WELCOME TO RESTAURANT GÄST
We are a modern restaurant located in the heart of Aarhus, just a few steps from the railway station. As part of Scandic The Mayor, we open our doors to hotel guests, local residents and others who are looking for excellent meal experiences. At GÄST we have a great passion for food. This is reflected in our menu, which consists of simple but tasty Nordic dishes made with high-quality organic ingredients.
Like our love for food, we also have a great love for our planet. Therefore, at GÄST we have created some initiatives that help reduce our carbon footprint and food waste in the everyday operations at the restaurant.
NORDIC SWAN ECOLABEL RESTAURANT
At GÄST, we have high ambitions about caring for the environment and strive to reduce our carbon footprint. We make high demands on our suppliers, so we are sure to get the best ingredients and products on the market.
We only serve fish carrying the NaturSkånsom label. The fish are caught using only sensitive fishing methods that protect the valuable nature of the seabed, and thus we accept our responsibility for biodiversity under the sea.
ORGANIC CUISINE LABEL IN BRONZE
A sustainable mindset comes naturally to us – with an increased focus on animal welfare, room for nature and respect for the environment. That’s why we’ve made an active choice to be certified with the bronze organic cuisine label, which means that 30-60 percent of the food and beverages we serve are organic.
COLLABORATION WITH TORNBJERGGÅRD
We can thank Tornsbjerggård near Hundslund, for our beautiful plates and bowls. Tornsbjerggård is a residence designed for people with special needs, and the people living there have been especially involved in doing the beautiful glazing work on our plates and bowls. To show our appreciation, we invited the residents for a beautiful dinner, which of course was served on the unique tableware.
LESS FOOD WASTE
We make an active effort to reduce our environmental impact by decreasing the amount of food waste in the restaurant. We are inspired by seasonal ingredients that we make full use of in our creative efforts in the kitchen, and we adjust our serving sizes to avoid excessive food waste.