This is a plan of a restaurant that is designed to be sustainable, and to create as few waste as possible. The concept of the restaurant includes a greenhouse. The greenhouse would be a place where herbs and flowers are planted locally to serve the purposes of the restaurant. According to the concept, people who are interested in cooking could visit the place and create their own meal from the local ingredients. All of this could happen in professional circumstances, and with professional assistance. The new culinary combinations and the creative experience would make the restaurant unique. The concept of making dishes out of various flowers, and planning to provide ideal circumstances for the cuisine was an interesting challange for me.