What makes Horto a sustainable restaurant?

A practice you can measure: everything fresh within an hour, twenty-five small growers, no single-use plastic in the kitchen or the dining room, a LEED Platinum building. Not a department, but the rule by which we choose everything.

Does Horto have the Michelin Green Star?

Yes, since 2024, together with the Michelin star.

What does a supply chain within an hour mean?

That nothing fresh travels more than sixty minutes to reach us: a hundred-kilometre radius, and the season decides the menu.

Sustainability

Numbers, not slogans.

In the heart of Milan, Horto treats sustainability as something to be operated and measured, not labelled. We tell it in figures, because on this subject words have become suspect.

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Radius for anything fresh

Growers we buy from

Fewer glass bottles per year

Imported water bottles

Responsibility is the way we work

Horto occupies the seventh floor of The Medelan, on Piazza Cordusio. Here sustainability is the criterion behind the choice of suppliers, the building of the menu and the daily handling of waste. It shows at every step, well before it shows on the plate. Less declaration than practice. And in that sense the restaurant belongs to a newer idea of Milanese cooking: less narrative, more substance, recognisable in the gestures before the words.

Michelin Green Star, 2024

It arrived in 2024, alongside the Michelin star, and it rewards sustainability in those who measure it daily. For us it is not a certificate for life but a stage along the way. The substance stays in the practices: short sourcing, zero waste, and a respect that reaches the land, the seasons and the people. The Green Star.

Fresh ingredients travel no more than an hour

It is the rule that governs the menu, L'Ora Etica. A hundred-kilometre radius, sixty minutes to delivery: the season decides what is cooked, not the other way round. Meat and fish from the Parco del Ticino, bread from the flours of a single farm.

Seven practices, one single idea

The rest is daily work: a vegetable-led kitchen that begins in the garden, zero waste built on weekly planning, spring water filtered in house in place of plastic, a LEED Platinum building, and a carbon report that sets out the emissions once a year. Seven pages, seven practices anyone can check.

Frequently asked questions

What makes Horto a sustainable restaurant?: A practice you can measure: everything fresh within an hour, twenty-five small growers, no single-use plastic in the kitchen or the dining room, a LEED Platinum building. Not a department, but the rule by which we choose everything.
Does Horto have the Michelin Green Star?: Yes, since 2024, together with the Michelin star.
What does a supply chain within an hour mean?: That nothing fresh travels more than sixty minutes to reach us: a hundred-kilometre radius, and the season decides the menu.