Seasonal vegetables are at their best in terms of taste, texture, and nutritional value. They support domestic farming and are a responsible choice. In our restaurants, they are included on menus throughout the year but are especially highlighted in seasonal menus, seasonal campaigns, and theme weeks. At the same time, their use helps reduce food waste.

Benefits of seasonal vegetables

Taste: Naturally ripened vegetables are juicy and aromatic.
Affordability: Due to good availability and cost-effective production, seasonal vegetables are often more affordable than out-of-season products.
Versatility: Root vegetables, mushrooms, fruits, and berries bring color and variety to meals.
Sustainability: In natural growing conditions, vegetables don't need artificial light or heat, which saves energy. When produced locally, transportation distances are shorter, and environmental impact is reduced.
Freshness and nutrients: Locally grown vegetables are fresh and contain more vitamins and minerals than long-stored or imported products.
Fewer chemicals: Good growing conditions reduce the need for pesticides and fertilizers.

Seasonal thinking brings vegetables to the plate according to the annual cycle, from spring's first greens to autumn's harvest and winter's stored vegetables. Here are some examples of seasonal ingredients:

The best seasonal vegetables

Spring: New potatoes, spring onions, radishes, chives, asparagus, rhubarb
Summer: Peas, zucchini, cauliflower, strawberry, blueberry, raspberry, tomato, cucumber, red onion, bell pepper, bolete mushroom
Fall: Carrot, rutabaga, beetroot, pumpkin, apple, pear, plum, lingonberry, chanterelle, cabbage
Winter: Stored root vegetables, onions, and cabbages. Frozen and preserved berries and mushrooms.