Slow Food and Low Waste.
Aloha serves dishes and drinks that represent the local environment and the season. Aloha's entire working method, in both the bar and the kitchen, revolves around maximum creativity and radically different working to minimize waste.

Fig leaf ice cream, house-made rhubarb lemonade, coffee bean fruit iced tea, pumpkin seed miso, house-brewed sea buckthorn beer, oyster mushroom bitterballen grown on coffee grounds, natural wines, mayonnaise from leftover espresso shots or fried peanuts with citrus leaves from the restaurant. These are just a few of the choices Aloha makes to present a totally new style of local and low-waste dishes. The menu is concise and focuses on quality over quantity. Every four weeks dishes change on the menu, which also always consists of about eight bar snacks, eight shared dining dishes and two desserts.