Sustainability, Seasonailty, and Sourcing
In October 2009, Ondine became the first independent restaurant in Edinburgh to be accredited by the Marine Stewardship Council, setting the standard for sustainable and responsible sourcing of ingredients.
Traceability and seasonality of ingredients drive the menus at Ondine, and as a result the offering is fresh, versatile and inspired.
Sourcing as much line caught produce as possible, Ondine works closely with the Marine Stewardship Council (MSC) to ensure seafood on the menu is as sustainable as possible.
Ondine relies on a range of suppliers, all of whom contribute to the outstanding food on offer at the restaurant.
