All hands-on deck
The food at Ultramarijn is inspired by Dutch travel, the North Sea and all its delights. We use old fashioned techniques such as pickling and fermenting which they would have done in the olden days to get the best out of the food. Both of these techniques can be used with an assortment of fish, herbs, fruits, and vegetables. Sailors were pretty smart about how to maintain food from continent to continent and we’re taking their methods on board to be as sustainable as possible.
S.O.S. – SAVE OUR SEAS
Reusing, recycling, and upcycling ingredients that would normally be castoff as trash is our way to sustainable cocktails. In our journey to reduce bar waste, we’re mindful of using each ingredient to its full potential when shaking up your cocktails.
Pulp, skins, seeds, pits, leaves, and roots are all chunks that are usually thrown away, but instead we can deliciously and nutritiously use them. From infusing these ingredients into syrups, using the shrub method, or making sure all our garnishes are edible. Our cocktails are all you can eat… and drink.
The Hague-to-table
Together with our local Dutch suppliers we’re conscious of minimizing pollution and celebrating where our food comes from. Bringing farm-to-table alive, every month we put the spotlight on one of our local heroes. Meet our eggs from Haagse Eitjes. They are a modern laying hen farm, located in Den Haag-Ypenburg where about 150 hens live in a unique, circular housing called Rondeel. It was designed by Wageningen University, who studied the behavior of chickens to create a natural environment. They meet the Dutch quality label for sustainable production (PlanetProof), as well as the highest Dutch standards on animal welfare (3 stars ‘Beter leven’).