4 - Recognised
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BAK's sourcing model centres on direct relationships with named small-scale and non-subsidised regional producers. Wim Bijma, the restaurant's primary vegetable supplier, grows roughly 80 varieties of vegetables and 50 herb varieties across the seasons. Remeker biodynamic cheese features on the menu.
Intensively farmed meat has been completely eliminated in favour of wild game and responsibly sourced fish. The daily menu format, built around whatever is available rather than a fixed structure, inherently reduces ingredient waste.
In-house fermentation and preservation extend the use of seasonal produce. BAK hosts Het Wilde Noorden, a dinner series at biodynamic farms in Friesland that connects diners directly with the origins of their food.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Wim Bijma, the primary agricultural partner, supplies approximately 80 varieties of vegetables and 50 herb varieties from regional artisan growers; Remeker biodynamic cheese from De Groote Voort farm features on the menu.
BAK demonstrates strong local and direct sourcing with named regional producers. Wim Bijma is the primary agricultural partner, supplying approximately 80 varieties of vegetables and 50 varieties of herbs from artisan growers in the region. Remeker biodynamic cheese from De Groote Voort farm in Utrecht province features on the menu by name. De Streekboer is named as a collaborator and supplier.
These named relationships are independently corroborated by multiple food journalism sources, including the We're Smart Green Guide and En Primeur Club editorial coverage.
The menu changes daily based on what producers deliver, with no fixed menu set in advance, driven by seasonal availability of approximately 80 vegetable varieties and 50 herb varieties annually.
Seasonality is foundational to BAK's operations. The restaurant describes itself as 'strongly dependent on small producers and therefore the weather.' The menu changes daily based on what producers deliver, with no fixed menu set in advance.
The sourcing of approximately 80 vegetable varieties and 50 herb varieties annually reflects extreme seasonal diversity. The current menu features spring seasonal ingredients including asparagus, rhubarb, sorrel, and ramson, directly confirming seasonal practice.
Strongest source Restaurant submission
BAK is included in I amsterdam's guide to sustainable dining; the daily-changing menu format and in-house fermentation and preservation practices reduce ingredient waste.
BAK is included in I amsterdam's guide to sustainable and low-waste dining in Amsterdam. The daily-changing menu format inherently reduces waste, as dishes are built around what is available rather than pre-committed ingredient lists.
The restaurant practises in-house fermentation and preservation (kombucha, sauerkraut, fermented sauces, house-made juices), which extends ingredient use and reduces waste. Chef Blisto has been documented using whole ingredients in his preparations.
All meat is wild game, fish is responsibly sourced, and Chef Benny Blisto is a member of NorthSeaChefs; Remeker biodynamic cheese features on the menu.
BAK has completely eliminated intensively farmed meat, serving only wild game and responsibly sourced fish. Chef Blisto is a member of NorthSeaChefs, a collective dedicated to responsible North Sea fishing practices, and is involved in environmental awareness campaigns around ocean sustainability.
Remeker biodynamic cheese from De Groote Voort farm provides a traceable, high-welfare dairy source. These practices have been independently corroborated by editorial sources including the Eater's Manifesto.
Het Wilde Noorden dinner series brings guests to biodynamic farms in Friesland to learn about food origins; Chef Blisto is involved in environmental awareness campaigns via NorthSeaChefs membership.
BAK supports small-scale, non-subsidised farmers through direct purchasing relationships. Het Wilde Noorden, a collaborative dinner series with artist Claudy Jongstra, brings guests to biodynamic farms in Friesland and educates them about food origins and sustainable agriculture.
Chef Blisto is a NorthSeaChefs member involved in environmental awareness campaigns around ocean plastic and responsible fishing. The restaurant contributes to the cultural revitalisation of the Houthavens neighbourhood through its presence in a converted historic warehouse.
Strongest source Restaurant submission
The menu is vegetable-forward, opening with plant-based courses before fish and game; dedicated vegetarian and vegan tasting menus are available on request.
BAK originated as a vegetarian pop-up and retains a strong vegetable-forward identity. The menu opens with vegetarian courses before introducing fish and game. Both full vegetarian and vegan tasting menus are available on request.
The restaurant holds LEKKER VEGA Keurmerk Bronze, confirming more than 50% of dishes are vegetarian or vegan. The We're Smart Green Guide listing with 4 radishes recognises the restaurant's vegetable excellence. The current menu features prominent vegetable courses throughout each tasting sequence.
Sourcing signals
✓
Direct named-farm sourcing
Wim Bijma supplies approximately 80 varieties of vegetables and 50 herb varieties from regional artisan growers; Remeker biodynamic cheese and De Streekboer are named suppliers, independently corroborated by editorial sources.
