A circular economy restaurant

Ultima, a circular economy restaurant in Helsinki, makes use of urban cultivation and sustainable protein sources, minimizes losses and directs nutrients back into circulation. The concept can be duplicated in other restaurants both nationally and internationally.
Restaurant Ultima explores the future of food with an emphasis on the circular economy. Ultima combines high-level culinary skills with the possibilities of engineering. Ultima has a huge in-house hydroponic system growing herbs and salads for the restaurant’s needs. Ultima also tests growing crickets and algae in the restaurant environment. The most important thing for the Ultima team is to create memorable experiences for the guests, with tasty and delicious food and drinks.

WHAT IS IT ABOUT?

The Ultima project aims to challenge traditional ways of operating a restaurant. The project’s aim is to become a global pioneers in urban cultivation at the same time as creating new raw materials and dishes. The aim is also to examine how waste can be reduced and nutrients recycled in urban conditions.
The most important task is to convince people that technical innovations can enable sustainable and ethical urban cultivation alongside conventional food production and that crops can be used for cooking on the spot. As kitchen professionals, the project’s leaders also want to test and examine what can be made from different plant and insect proteins, with the aim of bringing together science, food, and design.

WHAT ARE WE DOING?
In the restaurant, a vertical greenhouse with a hydroponic irrigation system has been built; in other words, crops take nutrients directly from the water instead of soil. The capacity of the greenhouse is between 500 and 800 plants and it is the world’s first hydroponic watering system built directly inside a restaurant.

The project experiments also with growing potatoes aeroponically, in other words, in the air in specifically built columns. Mushrooms, in turn, are germinated and grown in glass balls. All this is wrapped in a beautiful design that makes the experience visually memorable and easily approachable.

WHO?
The restaurant is owned by Finnish-Devil Oy, whose chefs, Henri Alén and Tommi Tuominen, are responsible for the kitchen and the whole concept. The hydroponic system was produced by Green Automation oy, and Atelje Sotamaa has been responsible for all design work.

Photo by Nico Backström