Ossa: The new zero-waste restaurant impresses with regional delicacies!

Ossa: The new zero-waste restaurant impresses with regional delicacies!

A lot is happening in the Viennese gastronomy scene, and the new restaurant “Ossa” is at the forefront. Led by Miguel Giraldo, the eatery takes an exciting approach that goes beyond the ordinary. “Ossa”, which means “bone” in Latin, not only stands for quality, but also for sustainability. The restaurant relies on a zero-waste concept that aims to minimize waste and use resources efficiently. The aim is not only to offer a delicious culinary experience, but also to protect the environment. Gault Millau reports that Giraldo maintains close contacts with hunters and regional producers in order to source fresh, high-quality food and thus place a clear focus on regional ingredients.

A weekly changing menu ensures that there are always new taste experiences on the plate - this week, for example, deer is on the menu. Drinks are also carefully chosen: guests can choose between a wine pairing with Austrian wines and a non-alcoholic option. Particularly noteworthy is the exclusive wine range, which also includes wines from Lanzarote, which Giraldo sells itself. To complete the dining experience, he worked with a ceramic artist who designed the tableware. Every detail counts to make the entire philosophy of the restaurant visible.

Sustainability as a trend

But what does it mean to be a zero-waste restaurant? According to Bio-Restaurants, it's about avoiding waste sustainably instead of just recycling. Special attention is paid to sourcing regional products, using reusable materials and planning menus to avoid waste. Especially in an industry where many suppliers continue to use plastic packaging, this approach is not only commendable but also challenging. Nevertheless, the change is worth it, as costs can be saved in the long term.

The demand for sustainable gastronomy is growing not only in Vienna, but also throughout Austria and Germany. More and more guests value the culinary experience with an ecological consciousness, which also influences trends in the industry. Catering businesses are increasingly relying on regional ingredients and transparent supply chains, as Hoga Magazin emphasizes. The combination of high-quality, plant-based ingredients and innovative cooking techniques helps minimize the carbon footprint while creating delicious food.

A new awareness of food

Implementing a zero-waste approach requires time and potentially large initial investments, but the long-term improvements in margins and delivery structure cannot be ignored. For guests, this also means a new awareness of the origin of their food. More and more consumers are asking where their food comes from and how it was produced. A transparent concept and sustainable gastronomy become the key to the success of restaurants like “Ossa”.

With this concept, the restaurant not only wants to impress in terms of cuisine, but also sets an example for a greater sense of responsibility in the gastronomy scene. “Ossa” also opens its doors to brunch guests on weekends – a perfect opportunity to enjoy the house’s creative dishes and philosophy in a relaxed atmosphere. A visit to “Ossa” is not only a treat for the palate, but also a contribution to sustainability in gastronomy.