SUSTAINABILITY

MODERN ITALIAN CUISINE WITH NORDIC PRODUCE

THE FOUR SEASONS OF BRACE

OUR DISHES GROW FROM THE ROOTS, EVOLVE TO MAKE YOU DREAM, TRAVEL, DISCOVER AND FEEL A TERRITORY UNTIL YOU REACH THE SAME STARTING POINT, THAT IS THE RAW MATERIAL: LOCAL, ORGANIC AND WILD.
PAYING ATTENTION TO WHAT WE PUT ON OUR PLATE IS FUNDAMENTAL TO COUNTERING CLIMATE CHANGE, ONE OF THE BIGGEST PROBLEMS THAT WE AS HUMANITY FACE TODAY.

AT THE TABLE, EVERY DAY, EACH OF US HAS AN IMPORTANT ROLE

THUS OUR CUISINE HAS ITS ROOTS IN A GASTRONOMIC PHILOSOPHY THAT IS DEEPLY AWARE OF THAT ETERNAL PATH THAT LEADS FROM SIMPLICITY TO PERFECTION, ALWAYS PASSING THROUGH NATURE.

THE SAME NATURE THAT, SEASON AFTER SEASON AND WITH A BEAUTIFUL AND VAST VARIETY, CAN OFFER PRECIOUS PRODUCTS.

A “RECYCLABLE” ROOM

IN AN INCREASINGLY CIRCULAR PERSPECTIVE, EVEN THE UNIFORMS OF OUR STAFF AND THE KITCHEN TEAM HAVE BEEN EMBROIDERED FROM THE FABRICS OF THE OLD TABLECLOTHS, FIBERS THAT HAVE ACQUIRED A NEW VALUE.

WE DO NOT USE FRESH FLOWERS IN THE DINING ROOM, WE LIKE TO SMELL THEM WHILE WALKING IN BEAUTIFUL FIELDS, BUT IN BRACE WE RATHER RECOVER ALL THOSE DRIED FLOWERS WHICH, OTHERWISE, WOULD HAVE HAD TOO SHORT A LIFE.

WE SERVE FOOD AND DRINKS FOLLOWING A COMPLETELY PLASTIC FREE POLICY, WHILE OUR MENUS ARE MADE OF RECYCLED PAPER: WE LIKE TO THINK THAT, BY REUSING IT, THERE IS STILL A TRACE OF OUR WORK AT EVERY CHANGE OF MENU.

GIFTS FROM THE TERRITORY

IN BRACE WE CAREFULLY SELECT LOCAL, DANISH OR SCANDINAVIAN PRODUCTS AND INGREDIENTS, SUCH AS FUNGA FARM MUSHROOMS, GROWN WITH AN ARTISANAL METHOD FROM SPORE TO HARVEST, OR BIRKEMOSEGAARD BEEF, RAISED WITH LOVE IN THE FAMILY FOR FOUR GENERATIONS.
THEY COME FROM FARMERS AND FARMS WHO WORK SUSTAINABLY AND EMBRACE OUR VALUES.

THE ONLY FEW THINGS WE COULDN’T DO WITHOUT ARE FOR EXAMPLE PARMIGIANO REGGIANO AND PISTACHIO DI BRONTE FROM OUR MOTHER COUNTRY, WHICH HAS DEEP ROOTS IN OUR HEARTS, AND WHOSE TEACHINGS CAN BE FOUND IN OUR COOKING TECHNIQUES.