Today we’d like to introduce you to Johanna Hellrigl.
Hi Johanna, we’d love for you to start by introducing yourself.
Ama was born from the belief that a neighborhood restaurant can nourish much more than hunger. Rooted in Northern Italian culinary traditions and shaped by years of work in global systems and social impact, Ama set out to answer a simple but demanding question: what does it look like when a restaurant takes human health and environmental health equally seriously?
From day one, the team built Ama as both a warm, welcoming Italian dining room and a working model for a different kind of food system. That meant questioning standard industry practices—ingredients, equipment, packaging, water, waste—and rebuilding them around nutrient density, regenerative agriculture, and long‑term stewardship. Over time, Ama has grown into a small but mighty ecosystem: a place where guests come for handmade pastas and comforting plates, while behind the scenes every decision, from sweeteners to water filters, is designed to support people, soil, and planet.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road has been meaningful, but never “smooth.” Building a restaurant that refuses many of the industry’s shortcuts comes with real friction. Sourcing from regenerative and organic producers, avoiding industrialized oils, choosing better packaging and equipment, and setting up composting and filtration systems all add cost, complexity, and training time.
There have also been educational challenges. Many guests, vendors, and even some in the industry are used to the status quo—single‑use plastics everywhere, convenience ingredients that travel well but don’t nourish. Ama has had to communicate the “why” behind its choices in a way that feels inviting, not judgmental, all while running a tight-margin business in a volatile industry. The team has learned to adapt, iterate, and hold the line on core values, even when easier options are readily available.
Appreciate you sharing that. What should we know about Ama?
Ama is a full‑service Italian restaurant that specializes in from‑scratch cooking using nutrient-dense, thoughtfully sourced ingredients. Guests know Ama for its handmade pastas, vibrant seasonal dishes, and a menu that feels comforting and familiar while quietly reimagining what “healthy” can mean in a restaurant context.
What sets Ama apart is the depth of its systems thinking. The kitchen avoids ultra‑processed inputs; works with producers who prioritize soil health and biodiversity; is largely plastic‑conscious in back‑of‑house; uses electric equipment to support air quality; filters water with attention to both purity and minerals; and builds composting and waste diversion into everyday operations. These are not marketing talking points—they’re baked into how the restaurant functions.
Brand‑wise, Ama is most proud of being a proof‑of‑concept: a place where guests don’t have to choose between pleasure and principles. The brand stands for hospitality first—warmth, generosity, deliciousness—while demonstrating that “doing good” can be structurally embedded, not performative.
For readers, the key thing to know is that Ama is designed as a place where you can relax and enjoy a beautiful meal, knowing that a lot of invisible care has already gone into what’s on the plate and how it got there. The restaurant offers dinner service, a beverage program that aligns with its ingredient standards, and a space for gatherings and community.
Beyond the menu, Ama also serves as an educational touchpoint—informally at the table and more formally through talks, collaborations, and behind-the-scenes conversations with farmers, policymakers, and other operators. The goal is not to lecture guests, but to quietly raise the bar for what a “normal” restaurant experience can include in terms of health, sourcing, and sustainability.
Any big plans?
Looking ahead, Ama is focused on deepening its impact rather than chasing rapid expansion. That means continuing to refine sourcing relationships, exploring even more closed-loop systems for waste and packaging, and developing tools and frameworks that other restaurants can adapt.
There is also interest in thoughtful growth—whether through additional concepts, partnerships, or educational initiatives—that can scale the core philosophy without diluting it. A core value for the team is not gatekeeping: Ama is intentionally being used as a case study and open book so other operators can learn from the model, adapt what works for them, and help move the broader industry forward. The future vision is for Ama not just to be a hidden gem, but to help make this kind of operating model far less rare.
Contact Info:
- Website: https://www.amarestaurant.bar/
- Instagram: https://www.instagram.com/amarestaurant.bar/
- Facebook: https://www.facebook.com/amarestaurant.bar
