4 - Recognised
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Local and direct sourcing is central to the operation: the restaurant maintains its own vegetable garden, cultivates produce and raises pigs at the nearby organic farm Bioduin, and forages ingredients from the surrounding dunes and coastline. Seasonal cooking follows naturally from this garden-led approach, with the tasting menu changing as the landscape shifts through the year.
The kitchen minimises waste through in-house fermentation, drying and smoking of surplus produce, separate collection and processing of food waste into biomass, and a pre-booking menu choice system that reduces overproduction. Pork is sourced from own-raised pigs at Bioduin; fish comes from regional fishermen along the Zeeland coast.
Vegetables and plant based dishes hold a structural role on the menu, with a dedicated pure plant tasting menu offered alongside the standard progression. Hof aan Zee holds a Michelin Green Star for its commitment to gastronomy and sustainability, is listed on the We're Smart Green Guide and participates in the Dutch Cuisine network.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Strong local sourcing: own garden, organic farm partnership, foraged coastal ingredients, local fishermen.
The restaurant maintains its own vegetable garden and cultivates produce and raises pigs at the nearby organic farm Biologische Boerderij Bioduin in Koudekerke. Foraged herbs and leaves come from the surrounding dunes and coastline; fish is sourced from regional fishermen in the Eastern Scheldt.
The We're Smart Green Guide recognises the restaurant's vegetable-centric approach; the Dutch Cuisine network confirms local and seasonal sourcing. The Michelin Green Star (2023) independently corroborates the sustainability commitment.
Menu structure follows seasonal ingredient availability; fermentation, drying and smoking extend seasonality.
The New Nordic philosophy centres on cooking what the land and sea provide in each season. The vegetable garden and foraged coastal ingredients dictate substantial menu changes throughout the year rather than cosmetic adjustments.
In-house fermentation, drying and smoking preserve peak-season ingredients, allowing the kitchen to use them year-round. Multiple independent sources (We're Smart Green Guide, Dutch Cuisine, Gault&Millau) confirm the seasonal approach.
Food waste collected separately and converted to biomass; fermentation, drying and smoking reduce waste; pre-booking system minimises overproduction.
The restaurant employs multiple named waste reduction practices in the food waste sub-area. Food waste is separately collected and processed into biomass. Surplus seasonal produce is preserved through fermentation, drying and smoking, which both extends shelf life and adds culinary depth.
A pre-booking menu choice system reduces kitchen overproduction. The Michelin Green Star (2023) independently corroborates the restaurant's sustainability commitment. Evidence for practices in the plastic/packaging or energy sub-areas was not found.
Strongest source Restaurant submission
Own-raised pigs at certified organic farm Bioduin; fish sourced from regional fishermen; no certifications documented.
The restaurant raises its own pigs at Biologische Boerderij Bioduin, a certified organic farm in Koudekerke, providing traceability and welfare assurance. Fish is sourced from regional fishermen in the Zeeland coast; individual fishermen or boat names are not specified.
The menu includes scallop, lobster, sea bass, beef and wild duck. No MSC, ASC, Beter Leven or equivalent welfare certifications are documented. The organic farm partnership provides the strongest traceability signal.
Strongest source Restaurant submission
Offers internship positions for hospitality and recreation students; family-run operation.
The restaurant operates as a family business run by Marcel Meijer and Irma Goedbloed, on a property owned by the Goedbloed family since 1948. The kitchen offers internship positions for hospitality and recreation students, representing a recurring employment practice.
Strongest source Restaurant submission
Dedicated pure plant tasting menu alongside standard menu; vegetables play leading role but standard includes substantial animal proteins.
The We're Smart Green Guide describes the restaurant as demonstrating 'exceptional skill in vegetable-centric cooking.' A dedicated pure plant tasting menu is offered alongside the standard menu, and the Dutch Cuisine listing confirms vegetables play a leading role.
The standard tasting menu includes substantial animal protein courses (scallop, lobster, sea bass, beef, wild duck), so the kitchen's identity is balanced between plant and animal ingredients in a Nordic framework rather than plant-forward by design. The We're Smart Green Guide recognition provides automatic coverage for this dimension.
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
The restaurant cultivates produce at Biologische Boerderij Bioduin in Koudekerke; 'biologisch' is a legally protected term in the Netherlands requiring Skal/EU organic certification.
Own vegetable garden confirmed by the restaurant, We're Smart Green Guide, Dutch Cuisine listing, and editorial sources; a primary ingredient source shaping the seasonal menu.
Biologische Boerderij Bioduin in Koudekerke is the named partner farm where the restaurant cultivates vegetables and raises its own pigs.
Fermentation, drying and smoking are core techniques used extensively; sourdough bread baked in a wood-fired oven confirmed by We're Smart Green Guide, Dutch Cuisine listing, and restaurant sources.
