4 - Recognised
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The kitchen sources almost entirely within a 15 kilometre radius. Floris Vriens grows produce in the restaurant's own vegetable garden, forages wild ingredients from the surrounding landscape and works with named Zeeland producers, including kingfish from Colijnsplaat, game from Wildhandel De Bruijn and organic produce from Landwinkel Bioduin. Cooking follows the seasons closely, with the menu changing weekly or even daily according to what the garden and local growers provide. Fish is sourced following GoodFish Foundation guidelines, and the kitchen made a conscious switch from Eastern Scheldt lobster to Grevelingen lobster in response to declining wild populations. Zeeland lamb, heritage pork and wild game are sourced regionally.
Working with a single tasting menu keeps waste tight: vegetable trimmings and unused parts of fish and meat go into stocks and sauces, scraps no longer fit for the kitchen are eaten by the restaurant's own chickens or composted, and ingredients drawn from the garden or the wild arrive without plastic packaging. The team trains apprentice cooks in house and gives all staff Sundays off. Plants and vegetables sit at the centre of every course, with animal proteins used as accents rather than foundations.
Morille holds a Michelin Green Star for its approach to responsible gastronomy, is a member of Dutch Cuisine and Euro-Toques, an ambassador of the GoodFish Foundation, a Lekker500 listing, three radishes in the We're Smart Green Guide and rated 13.5 by Gault&Millau.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Strong local sourcing across most categories. The kitchen grows its own vegetables, forages wild ingredients locally and sources named regional products: kingfish from Colijnsplaat, Zeeland lamb, heritage pork, wild game and mussels.
Strong local sourcing across most categories. Gault&Millau independently confirms ingredients are sourced within a 15 km radius. The kitchen grows its own vegetables, forages wild ingredients locally and sources named regional products including kingfish from Colijnsplaat, Zeeland lamb, heritage pork, wild game and mussels.
The owner reports close to 100% of ingredients are sourced from within a 15 km radius. Named suppliers include organic produce from Landwinkel Bioduin and game from Wildhandel De Bruijn. Multiple named, traceable local sources across several categories demonstrate direct producer relationships.
The menu changes weekly or even daily based on seasonal availability from the garden and local growers.
The kitchen is deeply seasonal, organised around seasonal produce as a founding principle. The menu changes weekly or even daily according to what the garden and local growers provide. Own vegetable garden and wild foraging are inherently seasonal practices.
Structured seasonal rotation is evident across the seasonal lobster menu, the all-inclusive winter tasting and the evolving five-course and seven-course tasting menus. Chef Floris Vriens is publicly associated with a seasonal ethos through multiple independent sources.
Vegetable trimmings and unused parts become stocks and sauces; the Michelin Green Star recognises the kitchen's waste-reduction commitment.
The kitchen employs multiple named and credible practices across waste reduction. Food waste is minimised through fermentation and preservation as waste-reduction tools. Vegetable trimmings and unused parts of fish and meat are turned into stocks and sauces; scraps no longer fit for service are eaten by the restaurant's own chickens or composted.
The single-tasting-menu format structurally limits over-production. Ingredients drawn from the garden or from foraging arrive without plastic packaging. The Michelin Green Star, awarded partly on the basis of limiting food waste and environmental responsibility, provides independent corroboration of the kitchen's circular commitment.
Fish is sourced following GoodFish Foundation guidelines; the kitchen consciously switched from Eastern Scheldt to Grevelingen lobster for sustainability.
The restaurant declares GoodFish Foundation ambassadorship and states it sources only sustainably caught fish following their guidelines. A conscious switch from Eastern Scheldt to Grevelingen lobster for sustainability reasons demonstrates active welfare engagement. Yellowtail kingfish is specifically from Colijnsplaat, Zeeland.
Zeeland lamb, heritage pork and wild game are sourced regionally from named supplier Wildhandel De Bruijn. Animal proteins play a deliberately reduced, subordinate role to plants. At least one category (fish) has traceable sourcing with a named sustainability commitment.
Strongest source Restaurant submission
The kitchen trains apprentice cooks in house; all staff have Sundays off. The restaurant supports Zeeland producers through direct sourcing within a 15 km radius.
The restaurant demonstrates verifiable social commitment across at least two sub-areas. The kitchen operates an in-house apprenticeship training programme and maintains a staff policy under which all employees have Sundays off. Euro-Toques membership confirms professional commitment.
The owner states purchasing from local producers as a business principle, supporting Zeeland fishing communities and producers through direct sourcing within a 15 km radius.
Strongest source Restaurant submission
Vegetables, herbs and foraged ingredients form the foundation of every course. Animal proteins are minimal, optional additions.
The kitchen is fully plant-forward by design. Vegetables are the unambiguous centre of its identity. The restaurant's positioning as 'cooking with nature' places flora at the centre and fauna in a subordinate role.
Gault&Millau independently describes it as a 'botanical kitchen with occasional fish or meat additions'. The Michelin Guide confirms the chef works with ingredients from the own vegetable garden and from wild foraging. Own vegetable garden and wild foraging form the structural foundation of the menu.
Sourcing signals
✓
Direct named-farm sourcing
Restaurant maintains its own vegetable garden supplying a meaningful share of ingredients. Confirmed independently by Michelin Guide, Gault&Millau and editorial coverage.
Kingfish from Colijnsplaat and game from Wildhandel De Bruijn. Gault&Millau confirms regional products sourced within a 15 km radius; the kitchen forages wild ingredients locally.
Fermented condiments, sourdough bread, stocks and preserves prepared in house from whole ingredients without additives.
