The restaurant menu at Botanix leans heavily on produce from our organic vegetable garden. This reduces food miles, guarantees fresher ingredients, and lets our chefs design seasonally-driven dishes that celebrate what’s growing that week. Practically, organic beds are fed with vermicompost, green manures and mulches; pest pressure is managed through crop rotation, companion planting and manual controls — not broad-spectrum pesticides. The result is tastier produce and an educational loop for guests: garden tours followed by a cooking demo show how sustainable food systems taste better and cost less in environmental impact. Agricultural extension guides and FAO resources support the techniques we use.
