4 - Recognised
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The kitchen sources its vegetables from regional North Holland growers and from its own garden inside the Noordhollands Duinreservaat. Bread comes from the organic bakery Carl Siegert and goat cheese from De Klompenhoeve, a care farm in nearby Egmond aan den Hoef. Menus follow the season, with products chosen on the basis of what the soil and the year offer.
Fish selections follow the Dutch Viswijzer (Fish Guide); meat draws on the organic Kemperhoen chicken breed and Irish grass-fed beef; dairy, eggs, and butter come from certified-organic producers. The sourcing relationship with De Klompenhoeve, a care farm that provides meaningful work for people with disabilities, sits alongside Fairtrade-certified coffee, tea, sugar, and cocoa.
Restaurant Natuurlijk is listed in the international We're Smart Green Guide, which focuses on vegetable-forward dining. Owners Niels and Mirjam Gouda were named Purest Restaurant of the Netherlands in 2012 by the Puur! uit eten organisation.
The impact dimensions
Sustainable animal products✓
The restaurant operates its own kitchen garden inside the nature reserve and sources vegetables from named North Holland growers, bread from Carl Siegert, and goat cheese from De Klompenhoeve care farm.
The restaurant sources its vegetables from regional North Holland growers and from its own kitchen garden inside the Noordhollands Duinreservaat. Bread comes from the organic bakery Carl Siegert and goat cheese from De Klompenhoeve, a care farm in nearby Egmond aan den Hoef.
The We're Smart Green Guide listing confirms the dune-reserve garden and the regional sourcing pattern. Some longer-distance sourcing remains (organic Irish grass-fed beef), reflecting a commitment to sourcing quality and ethical products where regional alternatives are not available.
Products are chosen on the basis of the season and what the garden and regional growers offer; a dated summer menu is published on the restaurant's site.
The We're Smart Green Guide listing states that all products are chosen on the basis of the season, the full ground and the full sun. A dated seasonal menu (Summer 2024) is hosted on the restaurant's site, confirming menu rotation with the year.
The seasonal commitment is concrete, rooted in the restaurant's own kitchen garden and its relationships with regional North Holland growers.
Fish follow the Dutch Viswijzer (Fish Guide); meat is organic Kemperhoen chicken and Irish grass-fed beef; dairy, eggs, and butter are certified organic.
Fish selections follow the Dutch Viswijzer (Fish Guide) and include MSC-certified species. Meat draws on organic Kemperhoen chicken, a recognised free-range organic poultry breed in the Netherlands, and organic Irish grass-fed beef.
Dairy, eggs, and butter are sourced 100% from certified-organic producers, reflecting cattle with extensive pasture access. The pattern is consistent and documented across the restaurant's own statements and the We're Smart Green Guide listing.
Goat cheese comes from De Klompenhoeve, a care farm providing meaningful work for people with disabilities, and coffee, tea, sugar, and cocoa are Fairtrade-certified.
Goat cheese is sourced from De Klompenhoeve, a care farm in nearby Egmond aan den Hoef that provides meaningful work for people with disabilities (zorgboerderij model). Coffee, tea, sugar, and cocoa carry Fairtrade certification (Puro / Max Havelaar).
Owners Niels and Mirjam Gouda were named Purest Restaurant of the Netherlands in 2012 and served as ambassadors for the Puur! uit eten organisation, an industry network promoting organic, Fairtrade, and sustainable sourcing in hospitality.
The menu includes clearly identified vegan and vegetarian dishes (vegan burger, puffed beet) alongside meat and fish; the restaurant is listed in the We're Smart Green Guide.
The restaurant is listed in the We're Smart Green Guide and operates its own dune-reserve kitchen garden. The menu carries clearly identified vegan and vegetarian dishes: a vegan burger built around soy, seaweed, and wakame, and a puffed beet plate with quinoa, wild rice, and a miso-black garlic cream.
Meat and fish remain prominent on the lunch and dinner menus. The kitchen positions itself as 'honest food' and cooking close to the produce, rather than vegetable-forward as a defining identity.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
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Low-impact beverage program
Organic bread (Carl Siegert), dairy, eggs, and butter (100% organic), organic Kemperhoen chicken, and Irish grass-fed beef are sourced from named suppliers.
The restaurant operates a kitchen garden inside the Noordhollands Duinreservaat (North Holland Dune Reserve).
Named suppliers include organic bakery Carl Siegert (bread), De Klompenhoeve care farm (goat cheese), regional North Holland farmers (vegetables), and Kemperhoen (organic chicken).
Fairtrade coffee (Puro / Max Havelaar) is confirmed; additional items (tea, cocoa, sugar, wine) are documented in third-party sources.
Organic wines are served; craft beverages include house-brewed amber lager (Om de Noord) and fully organic pilsner (Gulpener UR-Pilsener).
