4 - Recognised
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A 3,000 m² organic farm on the property supplies the vegetables, herbs and flowers that form the backbone of each evening's set menu, with the daily harvest determining all six courses. The farm carries an organic label, and the restaurant operates only from May to October to follow the growing season.
Named regional producers fill the categories the garden cannot. Dairy comes from De Zwaluw in Lievegem, Het Hinkelspel in Gent, De Voille Maan in Oosterzele and De Koolmees in Ichtegem. Grains and bread are sourced from De Artemeersemolen in Aalter, Biofresh in Gavere and De Koolmees. Meat is sourced from Biodalgerij De Boom in Herzele, and eggs carry EU-Biologisch, Beter Leven, EKO or Demeter labels. Coffee, cocoa, sugar and tea are Fairtrade certified. When meat or fish appears the kitchen requires welfare or marine-stewardship labels such as Beter Leven, Belbeef, ASC or MSC, and the whole animal is used.
Low-waste practices include solar cooking, rainwater capture for toilets and the farm, an on-site water purification system, and restaurant compost returned to the farm as fertiliser. Used wine bottles are repurposed as water glasses, and old menus are turned into paper.
Gault&Millau has awarded the kitchen 12.5/20 and Le Fooding lists it as 'So good'. De Keukentafel is a Radish Leaf member of We're Smart World.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
A 3,000 m² on-site organic garden provides the majority of vegetables, herbs and flowers, with named regional producers supplying dairy, grains, meat and beverages at 80–100% traceability.
Chef Anna Wynants sources almost entirely from her own 3,000 m² organic garden in Landskouter, which supplies vegetables, herbs, flowers and fruit for every six-course menu. Gault&Millau confirms she works with 'producten uit haar eigen tuin' (produce from her own garden). Le Fooding notes the 3,000 m² garden forms the backbone of set menus.
For categories beyond the garden—dairy, grains, bread, meat and beverages—the kitchen names specific regional suppliers within East Flanders: De Zwaluw and Het Hinkelspel for dairy, De Artemeersemolen and Biofresh for grains, Biodalgerij De Boom for meat, and natural-wine producers like Pro vino vero and Stroom brouwers for beverages. Coffee, cocoa, sugar and tea are Fairtrade certified. The farm holds an organic label and 80–100% of suppliers are organic certified.
The kitchen operates only May–October, aligning entirely with the growing season, and the daily harvest determines all six courses.
The restaurant's entire model is built around seasonality: it operates only from May to October to align with the garden's growing season, and the menu changes daily based on what is ripe and ready. Gault&Millau notes the daily harvest as the chef's primary inspiration; Le Fooding and NUUS confirm the same seasonal practice.
Past menus show clear seasonal markers—asparagus, rhubarb, elderflower, cuckoo flower, strawberry gazpacho—with no out-of-season ingredients evidenced. Gault&Millau, Le Fooding and local press all corroborate the deeply seasonal model.
Solar cooking, rainwater capture, on-site water purification, glassware from wine bottles, compost returned to the farm, and whole-animal butchery are documented low-waste practices.
The kitchen practises multiple named circular-waste strategies across energy and resources. Solar panels and solar cooking provide renewable energy. Rainwater is captured for toilets and the farm via on-site wells, with an on-site water purification system. Used wine bottles are repurposed as water glasses, and old menus are recycled into paper. Plastic is minimised throughout.
Food waste is composted on-site and returned to the farm as fertiliser (replacing animal manure). When meat is served, the whole animal is used. NUUS and Landskouter.be (May 2022) corroborate the solar and water-purification practices; the other practices are restaurant-declared.
Strongest source Restaurant submission
Meat from Biodalgerij De Boom carries welfare certifications; fish requires MSC, ASC or equivalent; dairy from four named regional producers; whole-animal butchery practised.
Animal products play a minor role in the menu. Meat is sourced from a single named supplier, Biodalgerij De Boom in Herzele, and carries welfare certifications including Beter Leven, Belbeef, Label Rouge and organic. Eggs come from certified sources (EU-Biologisch, Beter Leven, EKO, Demeter). Dairy is sourced from four named regional producers: De Zwaluw, Het Hinkelspel, De Voille Maan and De Koolmees, all within East Flanders.
Fish and seafood, when served, carry marine-stewardship certifications (MSC, ASC, Friends of the Sea, Visserij Verduurzaamt or organic), with WWF Fishguide red-list species excluded. Whole-animal butchery is practised for meat.
Strongest source Restaurant submission
Sisters Anna and Jozefien Wynants run the restaurant as a family operation, offer cooking workshops, and have provincial institutional backing.
The restaurant is a family-run operation by sisters Anna and Jozefien Wynants. Cooking workshops offer community engagement. The Province of East Flanders provides institutional backing. The sisters placed second in a local 'nobelprei' (turnip prize) competition, indicating community involvement.
Vegetables are the kitchen's structural centre, with 80–100% of main dishes vegetarian and 20–40% fully vegan.
Vegetables are unambiguously the centre of the kitchen's identity and concept. The 3,000 m² garden provides the backbone of every set menu. Le Fooding describes the approach as 'plant-forward' and categorises the restaurant as 'vegetarian'. Gault&Millau confirms 'vegetables take centre stage, occasionally complemented by fish'. We're Smart World (Radish Leaf member) describes the menu as 'centred around vegetables, supported by carefully selected organic dairy products'.
Animal proteins are minimal and optional. The restaurant reports that 80–100% of main dishes are vegetarian and 20–40% are fully vegan. Multiple independent editorial sources confirm the plant-forward design.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
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Low-impact beverage program
The farm carries an organic label with 80–100% of suppliers organic certified. Specific certifications for animal products include EU-Biologisch, Beter Leven, EKO and Demeter. Gault&Millau and local press confirm the organic positioning.
A 3,000 m² vegetable garden on site is the restaurant's primary sourcing method, confirmed by Gault&Millau, Le Fooding and local press.
The restaurant sources most produce from its own 3,000 m² garden; regional suppliers provide dairy, grains, bread, meat and beverages within East Flanders.
Everything served is prepared in-house: bread, pasta, preserves and liqueurs are made on-site, with 80–100% of main dishes prepared by the kitchen. Le Fooding confirms specific dishes including green pasta, lavender creme brulee and rosemary bread.
Coffee, cocoa, sugar and tea are always Fairtrade certified.
Natural wines from Belgian producers, local craft beers, specialty coffees and teas with traceable origin, and in-house botanical fermented juice pairings are offered. Local beverage suppliers include Pro vino vero, Stroom brouwers and Ginsbronnen.
