We show you what's behind your plate
Our SEERO methodology, explained in plain terms. Plus five Top Treats we have already checked for you.
What we are finding in restaurant kitchens: who sources well, and how to eat consciously in the cities we cover.
Our SEERO methodology, explained in plain terms. Plus five Top Treats we have already checked for you.
What a cheap dinner really covers, and what it doesn't. Plus, Thijs joins the Food100.
Our co-founder Thijs Koster on why dining out is a question of trust, not the dish, and why provenance is far harder to validate in a restaurant than in a shop.
Slow Food and My Treats, two movements with one standard. Five tables to start with.
Our co-founder Thijs Koster on why Dutch guests are trading fast food for European kitchens, eating closer to home, and what that quiet shift really signals.
Our co-founder Thijs Koster on how hospitality is judged on social choices too, why that dimension is the hardest to measure, and how he handled it.
Our co-founder Thijs Koster on why guests rarely resist transparency, and why real connection beats staged experience. Plus five kitchens that show their sourcing.
Amsterdam never runs out of places to eat. The hard part is knowing which are worth it. Four we have researched and reviewed, from a neighbourhood cafe to open fire cooking.
Our co-founder Thijs Koster on local sourcing, cutting waste and getting a kitchen team on board, from running his own restaurants. Plus four kitchens doing it.
Our co-founder Thijs Koster on QR codes and order kiosks, why hospitality stays human work even as AI spreads, and why attention is the speciality of the house.
Our co-founder Thijs Koster on what hospitality can learn from Noma's success, and why the real task is making that way of cooking everyday, not copying it.
Our co-founder Thijs Koster on Michelin removing the green-star filter, and why sustainability you cannot find stops being a choice and becomes an echo.