4 - Recognised
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Much of what reaches the kitchen is grown by the restaurant itself, in a greenhouse garden beside the terrace and on an organic field in the Haarlemmermeer, giving an unusually short path from soil to plate, while hens and beehives on the roof add eggs and honey. Menus follow the Dutch growing seasons, with the field supplying a continuous flow of vegetables through the year.
Waste is handled with care. The large share that is organic is composted or turned into vegetable juice and ferments, glass, paper and plastic are separated, coffee grounds are passed on for growing mushrooms, and single-use plastic straws are replaced with starch alternatives.
The glass pavilion is designed to hold the sun's warmth so that heating is needed only in the coldest months, and the energy still bought in comes from the green supplier Vandebron. Across the menu vegetables are the starting point rather than the side, with an extensive choice of vegetarian and clearly marked vegan dishes.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
The restaurant grows most of its vegetables in a rooftop greenhouse and organic field worked with grower Lolita, plus its own hens and beehives; meat and dairy carry no named suppliers.
Local and direct sourcing is a founding principle. The restaurant grows a substantial share of its vegetables itself in a rooftop greenhouse and garden, and on an organic field in the Haarlemmermeer worked with named grower Lolita, with produce going directly from field to kitchen. It keeps its own hens for eggs and beehives for honey, and states its approach is to work first with local products or those that make an impact another way.
The rooftop greenhouse, garden, hens and bees are independently corroborated by the regional green platform Groen Kapitaal. Local, direct sourcing is strongest for produce, eggs and honey; meat, fish and dairy carry no named suppliers, so sourcing is not demonstrably local across every category.
Menus shift with Dutch seasonal availability; the own field supplies a continuous flow of vegetables through the year, with current dishes including corn, tomato and burrata, cherry clafoutis and rhubarb.
Seasonality is communicated as a guiding principle. Menus change with the seasons based on what is available in the Netherlands, and the restaurant's own field supplies a continuous stream of vegetables through the year, feeding the kitchen field-to-kitchen.
The current menu reflects the season with dishes such as corn, tomato and burrata, cherry clafoutis and rhubarb. Most dishes follow seasonal availability.
Organic waste is composted or made into vegetable juice and ferments; coffee grounds go to mushroom cultivation; starch straws replace plastic; and the building captures solar warmth, with remaining energy from green supplier Vandebron.
Multiple specific circular practices span all three sub-areas. Food waste: the majority of organic waste is composted or given a second life as vegetable juice or ferments, and coffee grounds are passed on for mushroom cultivation. Packaging: single-use plastic straws are replaced with starch-based alternatives, glass, paper and plastic are separated, and the restaurant engages actively with suppliers on packaging reduction.
Energy: the glass pavilion is designed to capture solar warmth so heating is only needed in the coldest months, and remaining energy is bought from the green supplier Vandebron. These named practices and partner are independently corroborated by Groen Kapitaal's verification of the greenhouse/garden and biodiversity aims.
The restaurant keeps its own hens for eggs and describes its meat and fish as responsibly sourced; no named suppliers or certifications are identified.
The menu serves chicken, beef and a changing 'Rooftop Catch' fish, all described in general terms as responsibly sourced. Own hens supply eggs, which is a welfare-positive signal for at least one animal product.
No named butcher, fishmonger, farm or welfare/fisheries certification (Beter Leven, MSC, ASC, organic) was found for the meat and fish served on the menu. Origin and species of the fish are not specified.
The restaurant transformed a disused car park roof into a public green space with educational aims; the rooftop garden is open to visitors.
The restaurant's origin story centres on transforming a disused parking-garage roof into a green, publicly enjoyed place for Haarlem, involving extensive community consultation. The rooftop garden is intended to have an educational character, with visitors able to walk the roof and see the bees, hens and greenery.
Vegetables are central to the menu: caponata, roasted carrot soup, tomato and burrata, lemon ricotta ravioli, falafel burger and cheese tart sit alongside grilled meat and fish; vegan dishes are clearly marked.
The restaurant positions itself as predominantly plant-based with meat and fish options. Its identity as a rooftop greenhouse with its own vegetable garden and organic field places vegetables at the centre of the kitchen.
On the current dinner menu the majority of starters and mains are vegetarian or vegetable-centred: caponata salad, coconut carrot soup, tomato and burrata, lemon ricotta ravioli, artichoke and pea little gem, platte cheese tart and falafel burger. Clearly vegan dishes are present and meat and fish remain in the minority. Vegetables function as the foundation rather than the side.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The restaurant runs a rooftop greenhouse and vegetable garden plus an organic field in the Haarlemmermeer with grower Lolita, supplying vegetables field-to-kitchen; hens yield roughly five eggs daily and beehives produce around thirty kilos of honey annually.
The restaurant works with named grower Lolita on an organic field in the Haarlemmermeer, with produce going directly field-to-kitchen.
Fifteen rotating draft beers on tap, natural wine and alcohol-free options including low-alcohol beers and Prisecco feature on the drinks list.
