4 - Recognised
i
Restaurant G7 practises responsible cooking across four areas: local and regional sourcing, seasonality, low-waste and circular methods, and a plant-forward menu structure. On local sourcing, the kitchen draws roughly three quarters of its ingredients from the region, with vegetables, herbs, and edible flowers grown in the restaurant's own garden in Montfort and the picking garden beside the dining room. Named regional wineries from Limburg and the Mosel fill out the cellar.
On seasonality, the menu is shaped by what the gardens yield that morning, with surplus harvests pickled and dried so the rhythm carries through winter. On low waste and circular practices, kitchen compost returns to the gardens, the alcohol free pairings reuse the dishes' own ingredients, and the menu cards are printed on recycled paper embedded with wildflower seeds for guests to plant at home.
On a plant forward menu, vegetables, herbs, and flowers form the foundation of every course, with regional fish and meat sitting as the supporting element rather than the centrepiece. The restaurant is listed in the We're Smart Green Guide, the international guide for plant forward kitchens, and is a member of Euro-Toques and Jeunes Restaurateurs Europe, with a Gault&Millau rating of 15 out of 20.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Roughly 75 to 80 per cent of ingredients come from the region, sourced through the kitchen's own gardens in Montfort and beside the restaurant, plus named regional beverage producers including ZAVEL, Domein Cuvelier, and Bernhard Eifel.
Multiple independent and partner-vouched sources document that roughly 75 to 80 per cent of the kitchen's ingredients come from the region. The restaurant operates its own vegetable garden in Montfort and an adjacent picking garden which together supply most vegetables, herbs, and edible flowers, with same-morning harvesting documented in the JRE listing.
Named regional beverage producers are documented across Belgium, the Mosel, and Limburg (ZAVEL in Tegelen, Domein Cuvelier, Bernhard Eifel). The wine cellar of 113 selections is approximately three quarters Dutch, Belgian, German, or Austrian. Direct producer relationships are evident through the own garden and the named wineries.
Same-morning harvesting from the kitchen gardens structures the menu, with surplus preserved through pickling and drying for year-round seasonality.
The kitchen is structured around what the gardens in Montfort and beside the restaurant yield. The JRE listing documents same-morning harvesting and preservation of surplus produce through pickling and drying for winter use, sustaining a seasonal kitchen year-round.
The chef is publicly associated with a seasonal, garden-led ethos through Euro-Toques membership and the We're Smart Green Guide listing, both of which select restaurants on seasonal craftsmanship.
Kitchen compost returns to the gardens, surplus harvests are pickled and dried for winter, alcohol-free pairings reuse dish ingredients, and menu cards are printed on recycled paper embedded with flower seeds.
On food waste: surplus garden harvests are pickled and dried for winter use, the alcohol-free pairings reuse ingredients from the dishes themselves, and kitchen compost returns to the gardens in a closed-loop arrangement (documented in the JRE listing).
On packaging: menu cards are printed on recycled paper embedded with wildflower seeds that guests can plant at home (documented in Chapeau Magazine and ChefsFriends coverage). Multiple independent and partner-vouched sources corroborate the practices.
Fish and meat are described as sustainable and local, supplemented by Limburg and Belgian producers.
Animal products are positioned as a supplementary element to the plant-forward menu, with the restaurant describing fish and meat as 'sustainable and local', supplemented by Limburg and Belgian suppliers when local options are not available.
Strongest source Restaurant submission
Vegetables, herbs, and edible flowers form roughly 75 per cent of each course, with fish and meat in a supplementary role; vegetarian versions are available at all sizes.
Multiple independent and partner-vouched sources describe a menu in which vegetables, herbs, and edible flowers form approximately 75 per cent of the basis, with fish and meat as supplementary elements. The chef is publicly known for vegetable cooking and the restaurant is listed on the We're Smart Green Guide, the dedicated international guide for plant-forward restaurants.
Vegetarian tasting menus are available in parallel with the standard menu at all sizes. Plants are clearly dominant in the kitchen's positioning and structure.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
The restaurant maintains its own vegetable garden in Montfort and a picking garden beside the restaurant, with same-morning harvests and surplus preserved through pickling and drying for winter. Multiple independent and partner-vouched sources corroborate the practice.
Named beverage producers include ZAVEL (Tegelen), Domein Cuvelier (Belgium), and Bernhard Eifel (Mosel); regional Limburg and Belgian producers supplement the kitchen's own gardens.
Multiple categories of in-house preparation are documented: homemade sourdough bread, pickling and drying of surplus garden harvests for winter, and the alcohol-free pairings constructed from ingredients drawn from the dishes themselves. Same-morning harvesting from the kitchen gardens further supports a scratch-cooking model.
Approximately three quarters of the restaurant's 113 wine selections are sourced from the Netherlands, Belgium, Germany, or Austria (named regional producers include ZAVEL, Domein Cuvelier, Bernhard Eifel); alcohol-free pairings are constructed in house from dish ingredients.
