Around 400 people live here on Ven. For better or worse, mostly for better, we live in close symbiosis with each other. There are schools, health care, shops, farmers, craftsmen, artists, a bakery, an ice cream factory, a distillery and a lot of classic tourist establishments such as restaurants, hotels and even a campsite.

Last year, we received invoices for products and services from 37 different operators on Ven. We are proud of this. The result of a conscious choice that promotes local production, reduces transportation and contributes both socially and economically to life here on Ven.

We are housed in a building that is more than 100 years old. There is a lot of charm, but also the heritage of the past with completely different standards and building requirements than those we have today. The building is K-marked and we want to maintain its historical expression as much as possible.

In the fall of 2023, we took over ownership of the property. This gives us greater opportunity for thoughtful improvements in connection with renovations and also for faster improvements through the installation of heat pumps, upgraded water heaters, other machines, equipment and an ongoing switch to low-energy lighting.

Even in small ways, we can act sustainably and actually have fun at the same time. One example is our constant work on the atmosphere here in the house, with old furniture and interior details that we often get donated by our caring neighbors on the island, or find at flea markets and auctions in the local area.

With our "Best Taste Closest to Us" philosophy as the foundation of our dining experiences, it's only natural that we source a huge proportion of our ingredients here at Ven.

But the way we act in relation to the purchase and processing of the raw materials also makes a difference. We always use the whole product as much as possible. We do not buy special parts and prefer to buy whole animals and plants that we can cut up and use to the full. What is finally cut off usually ends up in the stock pot and thus also contributes to the dining experience.

Serving in balanced portions, creating new social meal contexts, and otherwise creating new dishes from what was previously classified as leftovers, has become a bit of a mission in our kitchen. This is how, for example, our ice cream made from toast was created, or the cream sauce that we cook on leftovers from breakfast.

Read more about our food philosophy here

We work consciously for a socially sustainable interaction with our neighbors. We try our best to be a meeting place for the island's inhabitants, to participate in association activities, to contribute to celebrations and, of course, to utilize the island's producers and service companies as much as possible.

However, our closest resource is our employees. It is through their efforts that we can make a real difference. That is why we have jointly developed a value-based employee strategy that helps us develop and drive the business forward ecologically, economically and socially.

Read more about working with us" here