There are a lot of farm-to-table restaurants in the world, but Farmlore stands apart with its truly immersive experience on an actual working farm.
The brainchild of chef Johnson Ebenezer and entrepreneur Kaushik Raju is driven by seasonality, sustainability and local produce. For chef-patron Ebenezer, the question about the restaurant's signature dish starts a long conversation that ends in a short answer: "I don't believe in signatures."
The farm-to-table restaurant only seats 18 people and features large floor-to-ceiling glass windows offering views of lush greenery: banana and bay trees, and swathes of lemongrass, which was planted to ward off mosquitos. Fresh produce includes jackfruit, mulberry and coconut trees, as well as five varieties of mango.
It boasts a solar-powered hydroponic system which produces vegetables while minimizing the carbon footprint and a vertical farm to maximize growing space. Depending on the season, up to 80 percent of the produce comes from the farm, which is powered entirely by solar and renewable energy. Outside the walls of the restaurant, traditional farming techniques are employed, such as growing radishes alongside vegetable patches to enhance the nitrogen levels in the soil, and milk is sourced from the farm-owned Hallikar cows.
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