4 - Recognised
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The kitchen has confirmed strong practice across five areas of responsible cooking, earning a four planet rating.
Local sourcing is grounded in partnerships with named biodynamic growers, including Landzicht Biologisch, and with North Sea day boat fishers who use line caught methods. Seasonal cooking is a founding principle: menus follow Dutch micro seasons and rotate through the year, with the signature vegetable plate changing weekly. The kitchen operates a fermentation lab beneath the restaurant, turning offcuts into broths and preserves, recycling sourdough into pasta, and producing house made juices and kombuchas as part of a documented low waste approach. Fish and game are sourced from environmentally conscious vessels operating in the North Sea and Wadden Sea; farmed meat, dairy, beef and pork are excluded entirely. The menu is structurally plant forward: Flore ranks third in the We're Smart TOP100 of vegetable restaurants worldwide, and offers a full botanic menu alongside the omnivore option.
Flore holds two Michelin stars and a Michelin Green Star, recognising its commitment to responsible gastronomy. The restaurant is listed in the We're Smart Green Guide as an ambassador and features in the 360 Eat Guide with a rating of 86 to 90, placing it in Europe's Top 25.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Biodynamic grower Landzicht Biologisch supplies seasonal fruits and vegetables; North Sea day boat fishers provide line-caught fish.
Flore sources from named biodynamic growers, including Landzicht Biologisch, and partners with North Sea day boat fishers who use line-caught methods. The chef works with farmers, foragers, fishers and hunters dedicated to ecological practice, and foraged herbs and wild ingredients supplement cultivated produce.
Multiple independent sources including ConsiderBeyond editorial, Wine Spectator, Elite Traveler and the 360 Eat Guide all confirm these relationships, with Landzicht Biologisch specifically named as a regular supplier of seasonal fruits, vegetables, onion flowers, wild pea flowers and gooseberries.
Menus rotate through Dutch micro seasons three times yearly; the signature vegetable plate changes weekly.
The kitchen is organised around Dutch micro seasons as a founding principle. Menus rotate through three seasonal shifts per year, with the signature 25-vegetable plate changing weekly based on availability. Game appears in autumn and winter; North Sea fish takes precedence in spring and summer.
Foraging expeditions by the team respond directly to what the land offers. The We're Smart Green Guide listing, Michelin Green Star, and multiple editorial sources including ConsiderBeyond, Elite Traveler and Wine Spectator all describe seasonality as central to the restaurant's identity.
Fermentation lab converts offcuts into preserved vegetables, juices and kombuchas; bones become broths, sourdough becomes pasta.
Flore operates a fermentation lab beneath the restaurant, used year-round for preservation of seasonal produce and production of house-made juices, kombuchas and fermented beverages. Nose-to-tail waste reduction is documented: sardine bones become broths and sourdough bread is recycled into pasta.
The 360 Eat Guide notes green energy use. The building was fitted with conscious materials including Dutch elm, oak, chalk and hemp. The Michelin Green Star validates the overall commitment to responsible cooking across multiple waste-reduction practices.
North Sea and Wadden Sea day boats (line-caught fish); seasonal game from responsible sources; no farmed meat, beef or pork.
The kitchen operates without farmed meat, dairy, beef or pork. Fish is sourced from North Sea and Wadden Sea day boats using environmentally conscious, line-caught methods. Game—venison and wild birds—appears seasonally and is responsibly sourced.
The approach is confirmed by multiple independent sources including the Michelin Green Star, ConsiderBeyond editorial and Elite Traveler coverage. The deliberate exclusion of conventional farmed meat and dairy eliminates the highest-impact categories entirely.
Chef mentors young producers; staff education programme on ingredient origins and environmental impact.
Chef Bas van Kranen is described as mentoring young producers and speaking publicly on waste reduction, influencing the Dutch fine dining scene. The 360 Eat Guide interview describes a staff education programme on ingredient origins and environmental impact, with team members given responsibility for inventory and purchasing decisions.
We're Smart TOP100 #3 globally for plant-forward dining; full botanic menu with eighty Dutch plants alongside omnivore path.
Flore is ranked third in the We're Smart TOP100 of vegetable restaurants worldwide and holds We're Smart ambassador status with a Pure Plant Choices designation. The restaurant offers a full botanic (100% plant-based) menu featuring more than eighty Dutch plants, running alongside the omnivore menu.
Even the omnivore path is vegetable-led, with fish and game serving as supporting elements. The signature dish comprises 25 seasonal vegetables, herbs and flowers. The dairy-free kitchen reinforces the plant-forward structure, and multiple independent and partner-vouched sources confirm this positioning.
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
Landzicht Biologisch carries the legally protected 'biologisch' certification; multiple editorial sources confirm organic sourcing as a principle.
Landzicht Biologisch is a named supplier of seasonal fruits, vegetables, onion flowers and berries; the restaurant also works with biodynamic growers, foragers and North Sea day boat fishers.
A fermentation lab produces preserved vegetables, juices and kombuchas; sourdough becomes pasta and bones become broths; tea and coffee are rotated seasonally.
A 1,200-label wine list emphasises organic and biodynamic selections; in-house production includes herbal tea, fermented beverages, kombuchas and house-made juices.
