'Amass' is a restaurant in Copenhagen, Denmark that takes a unique approach to making its own kitchen condiments. As the restaurant proudly states: "we believe in a holistic approach to food that not only prioritizes our guests and gastronomy, but also the environment and our future as an industry," and this philosophy is supported by all of the creations that come out of its kitchen.
The "condiment" is ever-changing and is made with a variety of leafy green vegetable scraps, including everything from cabbage leaves to turnip tops—whatever is available in the kitchen. Rather than serving its potato bread with butter, this herbaceous and slightly spicy condiment is used as a healthy plant-based stand-in.
Amass also makes crackers with leftover coffee grinds and often uses leftovers and other scraps to create entirely new dishes. Chef Matt Orlando says: "It's how chefs are going to have to cook in the future."