All about Nature
At Heal-thy you will find a different sort of restaurant. We only serve well prepared and tasteful dishes made 100% from plants.
We serve the finest plant-based dishes, creating well being inside body and mind. We aim to show what nature in combination with creative and skilled chefs are capable off in terms of flavors and appearance.
We prepare and serve plant-based cuisine offering a sense of fulfillment, surprise and satisfaction filled with flavor. Many guests are not vegan but visits due to flavor rich dishes and the beautiful presentation.
Heal-thy is a family restaurant run by danish head chef Otto. Otto is a trained chef with a solid background in traditional freshly prepared danish food and also 3 years experience from a Fine dining Michelin Star restaurant in Aarhus, Denmark.
The family live the plant-based lifestyle, and have done for several years. The ownership also includes a certified holistic Naturopath, so we are living proof what the plant-based lifestyle is capable of.
Among our core values, besides serving beautiful dishes prepared from the finest local produce, we wish to present our food in a professional and kind manor. We honor traditional values like hard work, persistence, creating unique plant-based dishes and developing our tastes from the raw plant in our own kitchen.
We have a no waste policy - sustainability is a key mark for us and are thought into every process.
Inside each dish you will find different processes all made inside our kitchen. You will taste the difference and most guests are astonished over the amount of flavor we can generate from plants.
We know that doing hard work makes a difference.
Our style leans toward mainly Japan which is a country we simply love. The ambience, the mentality, the culture, the respect, the people, respect for merits and of course the beautiful food. Japanese as well as Korean mixed with European dishes twisted by our Nordic heritage and creative chefs.
Our Food
At Heal-thy we serve freshly prepared and 100% plant- based cuisine. Some might call it fine dining, as we put a lot of effort into the full package.
We are committed to using local produce when possible - and aim to serve Organic when this is an option. Luckily we are located in a region with lots of fruits and vegetable farmers, which grant us access to fresh produce ripened on the vine, which is crucial for the taste of the finished dish.
We prepare and mature many ingredients inside our kitchen and dining room, and you will experience ingredients sitting on shelves behind the bar counter. These are not for show, but part of our food.
Inside every dish you will not believe how many processes we make do to generate so much taste from vegetables. Our kitchen is open to integrate a full experience. We have nothing to hide and you will find no buckets of mayonnaise or ready made sauces. You will not see any pre fabricated factory foods and no microwave ovens. No easy factory made solutions directly from the freezer, but only fresh vibrant living foods and homemade flavors prepared for you on site.
In regards to our zero waste policy we aim to use the full plant in our dishes. For example the cauliflower is cut into steaks, the small pieces is used in our cauliflower starter dish, leaves are used inside the same starter dish. Stem is used for both pickle and font and also in cauliflower kimchi and puré.
Another example is our organic oranges. We use fresh juice in our steak sauce, we make cheong from them which we also candy. We dehydrate and crush into powder which we use also. No waste at all.
Leftover rice used for fried rice and we dehydrate them and make puffed rice for a dessert. This mindset is ongoing with all the plants we use, so inside every dish you will find many processes and several flavors. Fine cuisine takes time and hard work.
We offer Gluten Free dishes and Raw Vegan options too. Our chefs are always open to help in any way possible, so if you have special requests please let us know. If you can inform us upon reservation that would be very helpfull.
We constantly experiment, develop and search for new ways to evolve into new exciting flavors and dishes to present to our guests.
