Universeum restaurant and café focus on seasonal ingredients. The daily special is chosen by the head chef the day before, according to what is available in the pantry and from suppliers. The menu can therefore change with the ingredients on hand. The stated aim is to prepare sustainable meals while keeping food waste to a minimum.

Both the restaurant and the café label every dish with its carbon footprint in CO2 equivalents. The labels show the total carbon emissions for each dish, giving diners information to consider alongside the food itself. The approach applies in both parts of the venue, not only in the restaurant.

The restaurant is environmentally certified under the Swedish Environmental Base standard. For visitors, the practical point is that the daily special is decided in advance from available ingredients, while the carbon-emissions information is provided dish by dish. The description gives no prices, opening times or visit length, so it does not establish how much a meal costs or when the restaurant and café are open. It describes the food and sustainability practices, rather than a particular seasonal menu or service schedule.