gastronomy
as an act of ecology.
a twenty-six-seat plant-based restaurant in porto, cooking from a small network of regenerative farms and producers in portugal, many of those relationships rooted in the north.
millet couscous
oat & garlic cream
grass pea falafel
fried wild leaves
alt-'choc' tarte
fig leaf panna cotta
where it comes from. where it goes.
where our food begins
this year's ingredient spending, read live from our invoices.
see the receipt
stems, skins, leaves. all of it is dinner.
Monika leads the kitchen at venn: whole vegetables, low-waste technique and a serious respect for the growers behind every ingredient. Her cooking draws on central European food memories and years of work with fermentation and preservation.
Before venn she cooked at Época, in Porto, and ran Supa Zupas, a soup kitchen project with Paula Lopes at Hotelier on Rua de Anselmo Braamcamp.
"At Venn Canteen, Monika Bloch, a Polish chef, makes vegan comfort food with unexpected smells and flavors. She has magic hands."
where a dish comes from, while you are eating it
At dinner each guest gets an oracle card for one ingredient on the menu, and the farm it came from. You can take it home.
This Project has indirectly received funding from the European Union’s COSME - SMP programme, via an Open Call issued and executed under project ST3ER (grant agreement No 101121592)
better food systems, built in a restaurant.
for restaurants, hotels and caterers. every method we offer runs in our own kitchen first.
visit venn advisory
join us for dinner.
