About fauna
From the very beginning we have worked with a natural development in our menus and dishes which comply directly to the change of the seasons. Now we want to express it in a more pure and simple way.
Therefore, we also work with three seasons rather than four, which some might say is the obvious choice. Namely the seasons for Flora, Fauna, and the Ocean that surrounds us.
The crops of the fields take on a distinct character and come into focus on the menu when the sun and heat have caused them to grow out of the ground, and they are full of flavor and intensity. A taste that only the Nordic terroir can contribute.
Sustainable gastronomy
Over time, Restaurant Fauna will build up a larger self-supply of vegetables, herbs and fruit, partly via own production, and in close cooperation with quality-conscious and uncompromising local pioneer producers.
We believe that, through our always ambitious and natural joy for authentic gastronomy, we can give our guests experiences that reflect the essence of a well-prepared meal based on the distinctive characteristics of the season.
