4 - Recognised
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The kitchen has confirmed responsible practice across five areas of its cooking and operations.
Local sourcing rests on a roster of named regional partners, including organic grocer Korenmaat, sourdough bakery Stevig Brood, Brouwerij Hommeles in Odijk, and Voedselbos Haarzuilens, the food forest where the chefs harvest herbs and edible flowers themselves every two weeks. The dinner menu changes every four weeks to follow what surrounding farms can supply. Waste reduction runs through De Clique, the Utrecht circular economy partner that collects coffee grounds, cooked and uncooked organic waste, citrus peels, corks, metal cans, hard plastics, and drink cartons for reprocessing.
Pork comes from Pigme/Buitengewone varkens, with cheese from Utrecht delicatessen Morty's. Colleagues work through Abrona, the Utrecht organisation supporting adults with intellectual disabilities, alongside others facing barriers to the labour market, and the venue is listed as an impact entrepreneur on the Utrecht Impact 030 platform.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named regional suppliers across vegetables, bread, beer, wine, cheese, and meat, with dedicated website profiles and editorial corroboration.
Organic vegetables and fruit come from Korenmaat, mostly within 12 km of Utrecht, delivered weekly. Herbs and edible flowers are self-harvested every two weeks at Voedselbos Haarzuilens. Sourdough is sourced from Stevig Brood in Woerden, beer from Brouwerij Hommeles in Odijk, wine from neighbour Jaap, cheese from Morty's delicatessen on Kanaalstraat, and pork from Pigme/Buitengewone varkens.
Each supplier is profiled on the restaurant's website with detail on sourcing and philosophy. The duic.nl partner article corroborates the same supplier names with menu examples, reinforcing the breadth of traceable regional sourcing.
Dinner menu rotates every four weeks; the kitchen cooks to seasonal availability of produce from Korenmaat and the food forest.
The restaurant describes seasonality as a guiding principle: the menu 'wisselt elke maand en koken we met de seizoenen mee' (changes each month and cooks along with the seasons). The dinner menu rotates every four weeks with current seasonal updates.
Weekly deliveries from Korenmaat provide seasonal organic produce, and the food-forest harvest yields different ingredients through the year: edible flowers, berries, currants, nettles, and strawberries appear as the seasons change. Most dishes on the menu shift with the seasons.
Small menu to prevent waste; partnership with De Clique collects eight separated waste streams and reprocesses waste locally; reported residual waste reduction to 20–30% of total.
Food waste is minimised by maintaining a deliberately small menu. The restaurant uses Korenmaat's 'Graag mee' surplus-uptake channel to absorb farmer overstock.
The kitchen partners with De Clique, a Utrecht circular-economy social enterprise that collects eight separated waste streams—coffee grounds, organic waste, citrus peels, corks, metal cans, hard plastics, and drink cartons—by e-bike and electric van, reprocessing them locally. Coffee grounds become substrate for oyster mushrooms; citrus peels are reused for beer or soap. The restaurant reports that proper waste separation reduces residual waste to 20–30% of total.
Pork from Pigme/Buitengewone varkens; the dinner menu always offers a fish option, one meat, and one vegan alternative.
Pork is sourced from Pigme/Buitengewone varkens, named as a responsibly reared supplier. Cheese comes from Morty's delicatessen on Kanaalstraat in Utrecht.
The dinner menu always includes one fish option, one meat, and one vegan alternative each evening.
Formal partnership with Abrona supporting staff with intellectual disabilities; cultural programming and shared-dining initiatives; aligned to UN SDG 3 and 12.
The restaurant has a formal partnership with Abrona, a Utrecht organisation supporting adults with intellectual disabilities through guided work and learning. Staff members such as Lisa work in service alongside colleagues facing other barriers to the labour market. The kitchen states: 'we are not in business to make money but to give something back to the community'.
Community engagement runs through 'wereldkeuken' (world kitchen) and 'aanschuiftafel' (shared dining table) initiatives, with regular cultural programming and exhibitions hosted at the venue.
The restaurant is profiled on the independent Impact 030 entrepreneur platform under arbeidsparticipatie (fair employment), sociale cohesie (social cohesion), and voedseltransitie & natuurbehoud (food transition and nature conservation). It states alignment to UN SDG 3 (good health and wellbeing) and SDG 12 (responsible consumption).
One vegan, fish, and meat option each evening; around one third of dinner choices is vegan; menu balanced with animal proteins equally prominent.
The dinner menu always includes one vegan, one fish, and one meat option each evening. Approximately one third of dinner choices is vegan, with vegetable-led dishes documented in editorial coverage, such as homemade portobello tacos and pearl barley with mushrooms and young sheep's cheese.
The kitchen describes its menu as built on seasonal vegetables sourced from Korenmaat and the food forest; vegan options are present on the regular menu rather than offered on request. However, the menu is structurally balanced rather than plant-led, with animal proteins remaining equally prominent, and there is no explicit positioning of vegetables as the foundation of the kitchen's identity.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Named suppliers across vegetables, bread, beer, wine, cheese, and pork, with website profiles and editorial corroboration.
Craft beer and wine from local organic and biodynamic producers; beer brewed with locally grown hops and fruit from the Kromme Rijn region.
