At restaurant Instock in Amsterdam, our chefs create the most delicious breakfast, lunch, brunch and dinner from food surplus. How about cauliflower leaves becoming kimchi for your gnocchi? Or the less popular belly and tail of the salmon, turned into a delicious salmon tartare? Just two examples from the eight new dishes on our dinner menu. All eight are based on different preserving techniques.
We rescue food surplus and imperfect produce from growers, packers and producers. Think of products like blemished fruits and vegetables, one-day-old bread and meat and fish surplus. The harvest of the day is a surprise for us – every day again. That doesn’t only count for you as a guest, but also for our chefs! Since improvising is what they do best, we managed to rescue over 25,000 kilograms of food already.
