Amass is the Most Sustainable Restaurant in the Nordics Full List of Winners in the 360° Eat Guide

On Monday night, the results of our work the last year were made official at the 360° Eat Guide awards ceremony in Stockholm, Sweden. This is the first restaurant guide in the world to rank restaurants on both gastronomy and sustainability. I am the chairman of Norway, so my duties involved selecting the Norwegian jury members, picking which restaurants in Norway to visit, as well as reviewing a little over a third of the Norwegian restaurants myself. You can read more about the initiators of the guide and the jury here. The ceremony took place at Färgfabriken outside Stockholm and gathered 250 chefs and industry professionals from all of the Nordic countries to a celebration of food, hospitality, and, most importantly, responsibility. The guide awarded circles (instead of stars) to a total of 80 winning restaurants, but only four restaurants earned the maximum sustainability score of three circles. Check the full guide here!

Congrats to Matt Orlando as the first-ever winner of 360° Restaurant
Congrats to Matt Orlando as the first-ever winner of 360° Restaurant

Amass is the Most Sustainable Restaurant in the Nordics

The first-ever winner of the main category, 360° Restaurant, was Amass in Copenhagen. Head chef Matt Orlando (originally from San Diego, USA) has been an ambassador for sustainability issues in top restaurants for years. In recent months, Amass has gotten a lot of press for ridding themselves of plastic trash bags and cling film, inspiring many other restaurants and chefs to do the same. On Monday evening, Orlando went on stage and received his well-deserved award as head chef of the most environmentally responsible restaurant in the Nordics. In addition to receiving the top sustainability ranking of three circles, Amass was also awarded a gastronomy score of 85 out of 100 possible points, the highest number of gastronomic points for a restaurant in the three circle category. The only other restaurants to receive three circles were Relæ in Copenhagen (82 p), Fotografiska in Stockholm (77 p), and Moment outside Aarhus (77 p).

Orlando had a clear message to the restaurant industry upon winning the award:

– Stop throwing the word sustainability around and start making some changes.

Restaurant Amass is located at Refshaleøen in Copenhagen and has its own urban garden.
Restaurant Amass is located at Refshaleøen in Copenhagen and has its own urban garden.
The famous fermented potato bread at Amass.
The famous fermented potato bread at Amass.

Frantzén Got the Highest Gastronomy Score

The list of restaurants awarded two circles was topped by Noma, Geranium, and Alchemist (who all received 96 gastronomy points), Maaemo (94 p), and Renaa (91 p). Frantzén in Stockholm received the highest gastronomy score of all of the restaurants in the guide with 99 of 100 possible points, topping the list of one circle restaurants.

Frantzén received the most gastronomy points – 99/100
Frantzén received the most gastronomy points – 99/100

What the Guide Is And What It Is Not

The initiator of the 360° Eat Guide, Per Bergkvist, went on stage before the main award to explain the ranking system, but also to talk about what the guide is and what it is not.

The 360° Eat Guide is not:

  • A niche guide only for those who already have a strong focus on sustainability.
  • A way of creating a conflict between gastronomy and sustainability.
  • An attempt to make sustainability the most important thing during a restaurant visit.

What the 360° Eat Guide is:

  • Making the world’s leading chefs ​accountable for their environmental and social impact.
  • Developing and expanding food criticism to a higher level.
  • Making guests ask more, learn more, and demand more during a restaurant visit.
  • Making the ​consumer​ realize that ​what is beyond the plate ​is of equal importance​ as what’s on the plate.

All the Winners From the 360° Eat Guide Awards Ceremony

In addition to the 360° Restaurant award, prizes were handed out in nine other sub-categories. You can see complete results and all winners in each category below.

Three Circles ○○○

Genuine, insightful sustainability work which influences the whole business. In the lead, with the goal in sight!

1. Amass, Denmark, 85 p – Winner 360° Restaurant
From the guide: An ambitious, creative, fine dining restaurant set in an industrial chic environment. The execution of the dishes is extraordinary in every way and the food is finger-licking good. As part of a very strict sustainability policy, Amass works hard on reducing food waste. For example, by-products are transformed into other, edible products creating a varying palette of flavors, adding complexity and personality to the dishes. This work has resulted in an 80 percent reduction of food waste since the opening, six years ago. Amass has also initiated Amass Green Kids, a program in which children learn about ingredients, from cultivation to cooking, raising awareness about sustainability.

2. Relæ, Denmark, 82 p
From the guide: A progressive top tier restaurant in constant forward motion. It’s not only the food that’s progressive but also the drinks. This is the place where you can be served a salted juice with fermented asparagus alongside an asparagus dish, as the seasons allow it. Relæ has its own farm that accounts for a large part of the menu’s ingredients. The restaurant is certified with Økologiske Spisemerket Guld, which means that at least 98 percent of the ingredients are organic. The extensive sustainability work has been summed up in an ideology that begins with the words of Christian Puglisi: Sustainability is a state of mind. It’s a responsible state of mind.

3. Fotografiska, Sweden, 77 p – Winner 360° Action! (Paul Svensson)
From the guide: Fotografiska serves as a role model for a new generation of environmentally-aware restaurants. Sustainability is a focal point in every possible way. On top of this, the food is delicious, eye-catching and skillfully created. The menu is organic and plant-based and, naturally, all parts of the produce are used. As a guest, you can add meat, fish, and poultry to complement your meal, if you wish. Creative, circular projects are going on all the time, time, such as a brewery where wasted bread becomes beer along with brand new compost in the kitchen, and serviettes are being upcycled as menus

4. Moment, Denmark, 77 p
From the guide: At Moment, incredible flavors revolve solely around vegetables are created – meat and fish aren’t served at all. Without exception, the produce is harvested in the restaurant’s own, permaculture-inspired garden directly from nature, or it’s bought from small, local growers who are organic. Moment prides itself on being a test-kitchen where the aim is to reach a maximum level of sustainability. Furthermore, the interior of the restaurant is reflective of the ideology exemplified in the menu. The chairs are for example made of wood from the nearby forest. Moment works with a zero waste-philosophy; vinegar and vermouth are created from leftover-wine, and water left behind by guests is used to water plants. A true example of sustainable thinking.

Two Circles ○○

Focused sustainability work with some room for improvement. On their way!

5. Noma, Denmark, 96 p – Winner 360° Green
6. Geranium, Denmark, 96 p
7. Alchemist, Denmark, 96 p
8. Maaemo, Norway, 94 p
9. Re-naa, Norway, 91 p
10. Mielcke & Hurtigkarl, Denmark, 91 p
11. Daniel Berlin Krog, Sweden, 91 p
12. Oaxen Krog, Sweden, 90 p
13. Gastrologik, Sweden, 89 p
14. Credo, Norway, 88 p – Winner 360° Hospitality
15. Vollmers, Sweden, 87 p
16. Krakas Krog, Sweden, 86 p
17. Agrikultur, Sweden, 86 p – Winner 360° Young Chef (Desirée Jaks)
18. Ekstedt, Sweden, 85 p
19. Volt, Sweden, 85 p – Winner 360° Chef (Fredrik Johnsson)
20. Bhoga, Sweden, 85 p
21. Ti Trin Ned, Denmark, 85 p
22. Kontrast, Norway, 85 p
23. PM & Vänner, Sweden, 85 p
24. Under, Norway, 81 p
25. Rest, Norway, 81 p
26. Taxinge krog, Sweden, 79 p
27. Tapio, Finland, 79 p
28. ÄNG, Sweden, 78 p – Winner 360° Experience
29. Koka, Sweden, 78 p
30. Spritmuseum, Sweden, 74 p
31. Re-naa: Matbaren, Norway, 73 p
32. Hvita Hjorten, Sweden, 72 p
33. Chapter, Finland, 72 p

One Circle ○

Stable sustainability work with great potential. The journey has just begun.

34. Frantzén, Sweden, 99 p – Highest Gastronomy Score!
35. Kadeau Copenhagen, Denmark, 95 p
36. Kadeau Bornholm, Denmark, 90 p
37. Jordnær, Denmark, 89 p
38. Molskroen, Denmark, 88 p
39. Etoile, Sweden, 87 p
40. Adam/Albin, Sweden, 87 p
41. Operakällaren, Sweden, 87 p
42. Bare, Norway, 86 p
43. Dragsholm Slot, Slottskøkkenet, Denmark, 85 p
44. Marchal, Denmark, 85 p
45. Ora, Finland, 84 p
46. Olo Restaurant, Finland, 84 p
47. AOC, Denmark, 84 p
48. SAV, Sweden, 83 p
49. Savoy, Finland, 83 p
50. Koks, Faroe Islands, 82 p
51. Alouette, Denmark, 82 p
52. Dill, Iceland, 81 p
53. C, Finland, 81 p
54. Punk Royale, Sweden, 81 p
55. Ichi, Sweden, 81 p
56. 108, Denmark, 80 p
57. Matildas, Sweden, 80 p
58. Frederiksminde, Denmark, 80 p
59. Hantverket, Sweden, 80 p
60. Speilsalen, Norway, 80 p
61. Grön, Finland, 79 p
62. Lysverket, Norway, 79 p
63. Portal, Sweden, 77 p
64. Tango, Norway, 77 p
65. Flickan, Sweden, 76 p
66. Galt, Norway, 76 p
67. Fagn, Norway, 75 p
68. Hotel Baltic, Gourment’en, Denmark, 75 p
69. L’Avventura, Sweden, 75 p
70. Einer, Norway, 74 p
71. Den Røde Cottage, Denmark, 74 p
72. Ateljé Finne, Finland, 73 p
73. Domestic, Denmark, 72 p
74. Mathias Dahlgren Matbaren, Sweden, 72 p
75. Hoze, Sweden, 71 p
76. Kuurna, Finland, 71 p
77. Brace, Denmark, 71 p
78. Nokka, Finland, 70 p
79. Huset, Norway, 70 p
80. Happolati, Norway, 70 p


Paul Svensson, Fotografiska, Sweden
From the guide: Thoughts are turned into action – a must if you want to break new ground for our industry and, at the same time, participate in changing the world.


Vineyard Experience, Restaurant Äng, Sweden
From the guide: A glorious, green theme influences the whole venture; with everyone pulling in the same direction, putting hearts and souls into bringing the guests along for the journey.


Högbo Brukshotel, Sweden
From the guide: Here a complete service has been created, a balance between caring for the guests and taking responsibility for our climate. While the rest of the hotel industry is standing still.


Frederik Johnsson, Volt, Sweden
From the guide: A true star in the kitchen who proves that gastronomy and sustainability can be successfully linked together; to respect nature and the climate is to show respect to the guest.

360°Young Chef

Desirée Jaks, Agrikultur, Sweden
From the guide: A chef who embodies the future of cooking, where craftsmanship, knowledge, initiative, and responsibility for our climate are top priorities. A true role model, both to younger and older colleagues in the business!


Credo, Norway
From the guide: The expression hospitality is given a new meaning: it’s not only about making guests feel welcome, but also to provide them with in-depth knowledge of sustainable ingredients, seasonal focus and a sense of responsibility for our climate.


Nolla, Finland
From the guide: Zero Waste-ambitions go hand in hand with great gastronomy. A restaurant still hungry for knowledge and experience. A role model and source of inspiration.


Noma, Denmark
From the guide: A true ambassador for the green gastronomy, and for an elaborate, seasonal mindset that influences the restaurant, from the inside out. The result: A world-class, edible experience!


Lilla Bjers, Sweden
From the guide: To succeed in reaching this far, you need a stubbornness verging on obsession with a fiery passion; but above all – an earnest conviction of what the restaurant guest and the globe really need. Thanks for showing the way!

Anders Husa

Anders Husa and Kaitlin Orr are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.


  • I think the guide is a great idea, but it is still unclear how sustainability was defined, so much greater transparency on the scoring method would be quite helpful. It is too bad that Norway is so under represented but it makes sense; what does not is the plethora of restaurants requiring fixed multiple course menus (and the paucity of a la carte options). It may not be entirely sustainable for humans to eat 20 course menus (a factor that I’m sure was not considered). Lastly, the guide needs serious work on the part of a copyeditor/proofreader as many of the restaurant entries contain English errors.

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