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Farm to Table Restaurants
Farm to Table Restaurants
Farm-to-table restaurants have become increasingly popular in recent years. The history of farm-to-table restaurants has been dated back to the ’60s when people starting increasingly get dissatisfied with the food they were eating. One of the first ever farm-to-table restaurants was opened in Berkeley, California in 1971. Although the concept now is growing more and more, some restaurants still have the lead. Here are some of the best farm-to-table restaurants in the world worth visiting.
De Kas, Amsterdam
De Kas is in a restored greenhouse. The restaurant is elegant, cozy, and filled with greenery with an open kitchen. They grow most of the produce that is served on the menu.
The menu is pre-fix only which means you will not have a choice in what you are getting. The dinner is 5 courses. The globally inspired menu is made by using local ingredients. The weekly changing menu is simple. The diners are welcome to explore the garden and the produce.
MIL, Sacred Valley, Peru
The chef of the restaurants is the world-renowned chef Virgilio Martinez Veliz. His previous restaurant was regarded as the 4th best restaurant in the world in 2016. The restaurant is located 11,500 above sea level. It offers a communal dining concept. It’s an eight-course meal that is brought in one by one. The portions are bite-sized and should be consumed one molecule at a time. It is suggested that visitors make a conscious effort to eat slowly and thoughtfully. The menu is sourced from local ingredients and animals, including alpaca and llama. MIL is only open for lunch.
Blue Hill at Stone Barns, New York, USA
Stone Barns is located in the Pocantico Hills. It’s very hard to book so make sure to reserve your table, ideally, months in advance. Blue Hill doesn’t have a set menu, the chef prepares food based on what is in season at the farm. You can choose from 2 tasting menus and pair them with the recommended wine.
Blackberry Farms, Tennessee, USA
This place is a sustainable retreat tucked in the Great Smoky Mountains. The executive chef along with fellow chefs has created a unique sustainable menu. The team has studied the cultivation and land use of members of the Cherokee tribe, that once lived in these woods, to better understand what grows best. They transform mushrooms, blackberries, sumac, persimmons, and other seasonal produce into menus that are ever-changing. Even the in-house spirits are from the bases of their gardens.
Blackberry Farms offers more than just a farm-to-table experience. It’s a retreat where you can learn more about the sustainable lifestyle and be a part of nature. They offer different tours and classes such as foraging and gardening.
Od, Urla, Turkey
Od Urla bases their dining around the fire. The communal aspect of fire, cooking in the fire, and sitting around a fire is what inspired the name and concept of the restaurant. The food is mostly cooked with open-hearth fire.
All the recipes are made by seasonal ingredients and are grown on their property. Their menu changes monthly and never the same. They ensure sustainability by changing their habits. They offer private or communal dining where you can join the chefs’ table and watch their preparation ritual. You can also choose to eat in the olive tree garden and witness the changing nature with every visit. Od Urla also sources local wine and creates cocktails seasoned with herbs from their garden. Od Urla welcomes diners to stay with them at their “Guesthouse”. A boutique hotel where you can explore the surroundings and enjoy delicious food all day long.
Shamba, Angama Mara, Kenya
Angama Mara is a luxury safari lodge. Shamba, meaning vegetable garden in Swahili, now offers globally inspired healthy cuisine. They promote locally grown and fresh-made produce from Kenya. Guests can pick their own ingredients and the culinary team washes and readies them in the freshest way possible.