4 - Recognised
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Local sourcing is anchored by the restaurant's own vertical farm and a network of regional suppliers, including local breweries Durs, Hertbier, and Leroy Brown. Seasonal cooking follows the Dutch Cuisine charter, with menus rotating around what is available in Gelderland. Waste reduction is addressed through a no-waste kitchen philosophy, a bread-to-beer programme with a local brewery, biodegradable materials, solar energy, and a gas-free kitchen. Fish is MSC certified, and meat is sourced from regional producers. The menu is structurally plant forward, built on an 80/20 vegetable-to-animal-protein approach developed with Niven Kunz.
Locals holds five radishes on the We're Smart Green Guide, carries the Dutch Cuisine label, and is recommended in the 360 Eat Guide.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Strong local sourcing anchored by the restaurant's own vertical farm, regional craft beers (Durs, Hertbier, Leroy Brown), and Gelderland ingredients.
Strong local sourcing across most categories. The restaurant operates its own vertical farm (built with Vegger, Ede) providing fresh herbs and micro-greens daily.
Beverages are regionally and European sourced: local craft beer from Durs, Hertbier, and Leroy Brown Brewery (all Arnhem); European-only wine selection; Dutch spirits. Ingredients are sourced from the Gelderland region. Meat, fish, and dairy are described as from nearby suppliers or those using responsible production methods.
Corroborated by We're Smart Green Guide (five radishes) and Dutch Cuisine charter membership.
Menu follows seasonal availability, referencing specific Dutch produce including oyster mushrooms, celeriac, Opperdoezer Ronde potato, and North Sea turbot.
Menu largely follows seasonal availability. Dutch Cuisine charter membership confirms seasonality as a guiding principle. We're Smart Green Guide listing (five radishes) corroborates seasonal, vegetable-led cooking.
Menu items reference seasonal Dutch produce including knolselderij (celeriac), Arnhem oyster mushrooms, Opperdoezer Ronde potato, and North Sea turbot with Betuwe apple. The menu changes seasonally.
Vertical farm herbs are grown in a controlled environment year-round and supplement the seasonally structured menu.
Bread-to-beer waste reduction collaboration with Leroy Brown Brewery, biodegradable packaging, and energy measures including solar panels and a gas-free kitchen.
Multiple named and credible practices span three areas: food waste, packaging and materials, and energy.
Food waste reduction operates on a no-waste principle with full ingredient utilisation; leftover bread is upcycled into blonde beer in collaboration with Leroy Brown Brewery (Arnhem). Packaging and materials include biodegradable disposables, ecologically biodegradable cleaning products, FSC-certified wood, and recycled furniture. Energy measures include solar panels, a gas-free kitchen, and a CO2-neutral operation.
Largely self-declared and partially corroborated by the Dutch Cuisine article. The restaurant's own named practices are credited independently of the hotel property's Green Key Gold certification.
Fish is MSC certified; meat and dairy sourced from nearby suppliers committed to responsible production within an 80/20 plant-forward framework.
Partial traceability for animal products. Fish is described as MSC certified, which is a named, traceable certification for one animal product category.
The 80/20 principle (80 per cent vegetables, 20 per cent meat or fish) demonstrates deliberate reduction of animal product volume. Meat, fish, and dairy are described as sourced from nearby suppliers or those committed to responsible production.
Community-oriented positioning through the restaurant's name, tagline ('local food, local people'), and concept of local connection.
Incidental social references position the restaurant as community oriented. The restaurant's name and tagline ('local food, local people') centre on local connection and regional identity. Chef Rafael Surie is described in a community-facing editorial role.
Vegetables unambiguously central to the kitchen's identity, with an 80/20 vegetable-to-animal-protein philosophy; complete vegan menu offered.
Vegetables are unambiguously the centre of the kitchen's identity. The 80/20 principle (80 per cent vegetables, 20 per cent meat or fish) is the foundational philosophy, developed with Niven Kunz, one of the Netherlands' most recognised vegetable chefs. Animal proteins are present but minimal and used as accents.
A complete vegan chef's menu is offered alongside the standard tasting menu, with around 30 to 40 per cent of dishes vegetarian and four dedicated vegan options. The kitchen's own vertical farm produces fresh herbs and micro-greens daily.
The restaurant holds five radishes on the We're Smart Green Guide, the highest rating for plant-forward dining. It is publicly described as plant forward by We're Smart, Dutch Cuisine, and multiple editorial sources.
Sourcing signals
✓
Low-impact beverage program
Vertical farm on the first floor of Hotel Haarhuis (built with Vegger, Ede) produces basil, nasturtium, mustard cress, marigolds, pea shoots, oyster leaf, Moroccan mint, coriander cress, lettuces, and edible flowers, harvested and used the same day.
European-only wine selection, local craft beer from Arnhem breweries (Durs, Hertbier, Leroy Brown collaboration), and Dutch spirits (gins, vermouth, limoncello, whiskey).
