How restaurant Cho Cho brings the garden to your plate

Written By Erik Emanuelsson

GrowOff cabinets in Restaurant Cho Cho, Stockholm

At Chou Chou, a trendy restaurant nestled in the heart of Stockholm, innovation meets tradition in the most flavorful way. Gustav Johansson, co-owner and culinary director, and his team have embraced the future of sustainable dining by incorporating two of Grönska's hydroponic growth cabinets into venue.

With this cutting-edge technology, Chou Chou now grows their own herbs on-site, adding a fresh, personal touch to their menu that customers can’t stop raving about.

Gustav Johansson

Culinary Lead, Cho Cho

Fresh, local, and sustainable: how it works

"Since we started using Grönska’s cabinets a month ago, the results have been amazing," says Gustav.

The restaurant currently grows dill, parsley (curly and flat-leaf), marjoram, chervil, and romaine lettuce.

They’re now planning to expand to coriander, mint, and basil. The process is simple yet revolutionary:

  • Pre-seeded plant cassettes are placed in the cabinet.

  • The Grönska app monitors growth, provides care reminders, and ensures the plants receive the exact nutrients and water they need.

  • The herbs are harvested fresh, ready to enhance Chou Chou's dishes.

Fabian, Head Chef at Cho Cho

Why it’s a win for Restaurants, diners and the planet

Fabian, the head chef at Chou Chou, highlights the operational benefits:

  • Customization: "We can decide what to grow based on our menu needs."

  • Efficiency: "No pesticides, less water use, and energy-efficient."

  • Flavor: "The herbs taste even cleaner and fresher than what we used to buy."


    This setup empowers restaurants to stay self-sufficient while minimizing their environmental impact—a win-win-win for chefs, diners, and the planet.

Delighting guests with transparency and taste

Chou Chou’s diners love the idea of seeing where their food comes from. "Just 20 minutes ago, a guest told me how much they loved that they could see the herbs we used in their meal," Fabian shares.

Beyond the transparency, the vibrant flavors and sustainability factor elevate the dining experience.

Erik Emanuelsson
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