Jeson Renwick is the person behind Bistro Lupa and the founder of the two successful vegan eateries, Souls and Restaurant Ark. Lupa can best be described as a modern local bistro with a strong focus on every aspect of the dining experience.

From the menu and ingredients to the furniture, tableware, and working processes, the restaurant pays close attention to detail. The food is plant-based and made using seasonal ingredients from local producers or produced by Lupa itself. With its own mushroom farm (Funga Farm), a team of foragers led by former Noma head forager Christina Rasmussen, and chef Brett Lavender, who has more than 20 years of experience in international fine dining, attention to detail is evident throughout Bistro Lupa.

And this can be tasted in the food, which, with its perfectly balanced flavours and textures, in conjunction with the carefully selected range of natural wines and the selection of original and fermented cocktails, offers the guests a phenomenal sensory experience beyond the ordinary. We particularly recommend trying Lupa's "Southern-fried oyster hats", which are glazed with smoked chilli glaze, and the various cocktails, which remarkably don’t contain any kind of citrus but are instead acidified using fermented flavours.