4 - Recognised
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The kitchen demonstrates strong practice across five areas of responsible cooking.
Local sourcing is anchored by named producers within Arnhem and the surrounding Gelderland region, including Betsie and Eva (fermentation and pickling specialists in Klarendal), a volunteer-run circular oyster mushroom farm that grows on spent coffee grounds from local businesses, a native herb planter working to restore biodiversity, and a food forest chocolaterie. Seasonal cooking shapes the tasting menu, with dishes built around what is available at harvest rather than a fixed repertoire.
The kitchen reduces waste through a comprehensive fermentation and preservation programme and by preparing everything in house, minimising reliance on packaged inputs. As a fully plant based restaurant, the menu is entirely vegan by design. Chef Demian Parasmo has built an inclusive kitchen culture with documented commitments to fair treatment and respect for all staff.
Konijnenvoer holds a Michelin Green Star (2025), four radishes in the We're Smart Green Guide with a Pure Plant designation, and a Gault&Millau score of 14.5 out of 20.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named local suppliers in Arnhem and Gelderland provide produce, fungi, herbs and specialty ingredients, with direct relationships including Betsie and Eva, a volunteer-run mushroom farm, and a native herb planter.
Named local suppliers in Arnhem and Gelderland provide produce, fungi, herbs and specialty ingredients. Direct producer relationships are documented across multiple categories: Betsie and Eva (fermentation and pickling specialists in Klarendal), a circular oyster mushroom farm run by 14 volunteers using spent coffee grounds from local Arnhem businesses, a native herb planter focused on restoring biodiversity, and a food forest chocolaterie. The restaurant also maintains its own kitchen garden.
The We're Smart Green Guide listing and EP Club profile corroborate the local sourcing approach.
Seasonal products shape the tasting menu, which changes regularly based on harvest availability.
Seasonality is a guiding principle communicated across multiple sources. EP Club describes seasonal sourcing as a core value, and Lekker Plantaardig notes that the restaurant limits menu choices to ensure fresh cooking with seasonal products shaping the tasting menu. Press sources confirm seasonal menus that change regularly, and the chef is publicly associated with a seasonal ethos.
Sourcing from a circular mushroom farm, extensive fermentation and preservation, and comprehensive in-house preparation reduce waste and reliance on packaged inputs.
Circular practices are named across food waste. The restaurant sources from a circular oyster mushroom farm that grows mushrooms on spent coffee grounds collected from local Arnhem businesses. An extensive fermentation and preservation programme (shio koji, pickling, lacto-fermentation) extends ingredient life and uses by-products. Comprehensive in-house preparation of breads, pastas, dips, sauces, desserts, and kombuchas reduces reliance on packaged pre-processed inputs. Multiple sources describe low-waste preparations as a kitchen priority.
100% plant-based restaurant; dimension not applicable.
Konijnenvoer is fully plant-based. No meat, poultry, fish or seafood appears on any menu, including tasting menus and specials. The We're Smart Green Guide recognises the restaurant with a 'Pure Plant' designation.
Chef Demian Parasmo has articulated explicit anti-discrimination and anti-racism kitchen policies, documented in independent coverage.
Chef Demian Parasmo has committed to anti-discrimination and anti-racism kitchen policies, with an explicit statement that respect and collaboration are central and that everyone should feel at home. This commitment is documented through independent coverage. Additional social signals include the restaurant's community engagement through pop-up origins in Arnhem and supplier relationships with a volunteer-run circular mushroom farm.
Fully vegan fine dining restaurant where vegetables, legumes, grains and foraged ingredients form 100% of the menu, with highest recognition from We're Smart Green Guide, Michelin and Gault&Millau.
Vegetables are unambiguously the centre of the kitchen's identity. Konijnenvoer is a fully vegan fine dining restaurant where the entire menu is 100% plant-based. The restaurant's name reclaims 'rabbit food' as a deliberate affirmation. Chef Demian Parasmo's stated philosophy is to give vegetables the attention that fine dining traditionally reserves for animal proteins.
The restaurant is publicly described as plant-forward by press, guides, and its own positioning. The We're Smart Green Guide lists the restaurant with four radishes and a 'Pure Plant' designation (the highest recognition for plant-forward kitchens). The Michelin Green Star (2025) was awarded partly for this commitment. Gault&Millau (14.5/20) confirms the fine dining standard of the plant-based approach. HappyCow rates it 5.0 stars with 71 reviews.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Kitchen garden supplies own-grown produce used in dishes.
Named suppliers include Betsie and Eva (fermentation and pickling, Klarendal), a volunteer-run mushroom farm, and a native herb planter.
Comprehensive in-house preparation: breads, pastas, dips, sauces, desserts, kombuchas, ferments and shio koji.
Natural wine programme led by sommelier Imane Dafer; house-made kombuchas serve as low-impact beverages.
