For the second year in a row, we have been honoured with the:
Since the opening of Relæ, we insisted on being a restaurant where innovative gastronomy and low prices are not opposites. This focus has required a development of carefully prepared daily routines and smart solutions.
So, from the beginning, we got used to creative thinking: How to recycle? What to save? When to look for synergy? And from there, the step toward an ethical, uncompromising approach to everything we do has been almost natural.
We seek constant development toward sustainability. The last year’s work is documented in our:
Also, see the official rating by the Sustainable Restaurant Association: