3 - Endorsed
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Local and direct sourcing is the kitchen's most concrete commitment: smoked salmon from Matthieu Robert, vegetables, cress and flowers from Han Lammers' Puur Groenten, potatoes from the regional Opperdoezer growers, and Hollandse cheeses aged by Kaasfort Amsterdam. The kitchen describes its approach as choosing what is good rather than what is far. Seasonal cooking shows in the rotation of the gastronomic menu and in the regional spring vegetables on the current card.
Low waste and circular practices are visible in the kitchen routine: leftover trim is reduced into stocks and fonds, vegetable peels are collected for local pigs, and the building is being moved off gas. A plant-forward orientation runs through the menu, with a separate vegetarian menu of four to seven courses sitting alongside the omnivore version.
The restaurant holds a 3 radish listing in the We're Smart Green Guide.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Chef Geoffrey van Melick positions regional sourcing as a guiding principle and names traceable suppliers across vegetables, smoked salmon, potatoes and Dutch cheese.
Chef Geoffrey van Melick positions regional sourcing as a guiding principle—'what is good doesn't need to come from far'—and names traceable suppliers: Puur Groenten for vegetables and cress, Matthieu Robert for smoked salmon, Opperdoezer growers for potatoes, Kaasfort Amsterdam for cheese affinage. Dutch craft beers from Texel and Egmond reinforce the regional beverage sourcing.
The gastronomic menu also features Australian Stone Axe Wagyu, Japanese Kagoshima A5 Wagyu, Spanish Iberico ham and unverified langoustine, so a meaningful share of the menu sits outside the regional ring. The sourcing is partial rather than dominant.
Menu rotates with seasonal ingredients; dated versions show spring vegetables including green asparagus, broccoli, palm heart and cauliflower.
Two dated gastronomic menus—from May 2025 and April 2026—demonstrate regular quarterly rotation. The current spring card features green asparagus, broccoli, palm heart, cauliflower and Mediterranean spring vegetables, all seasonally consistent with the region. The restaurant states ingredients vary with seasonal availability.
The We're Smart Green Guide listing corroborates the seasonal-vegetable orientation. No evidence of weekly or daily rotation exists, so the seasonal engagement sits at the regular-rotation level rather than the deep-daily level.
Kitchen reduces leftover trim to stocks and fonds, collects vegetable peels for local pig farms, and is transitioning the building off gas.
The restaurant describes three named practices on its website: leftover trim reduced into stocks and fonds (food waste recovery), vegetable peels collected for local pigs (circular farm loop, food waste), and an active project to transition the kitchen and building off gas (energy). These practices span food waste and energy.
No named partner organisation is identified for any practice, no measurable target is published, and no third-party audit corroborates the work. The substantiation sits at the specific-practice level without the multi-area, named-partner, measured depth a higher score would require.
Named suppliers for some animal products: Dubbel Doel Koe beef framed as welfare-conscious, smoked salmon from Matthieu Robert, wild sea bass.
The menu carries a mix of sourcing signals. Dubbel Doel Koe is framed as a dual-purpose beef selected for welfare; smoked salmon comes from named supplier Matthieu Robert; wild sea bass and langoustine are featured. These sit alongside foie gras (in multiple courses: terrine, pan-fried with beef tenderloin, grated on wagyu carpaccio, and as a snack cone), Australian Stone Axe Wagyu, Japanese Kagoshima A5 Wagyu, and Iberico ham without verified sourcing credentials.
No MSC, ASC, Beter Leven or organic certification is named for any animal product. The substantiation is partial: some named sourcing and one welfare-framed choice, but without traceability or third-party verification across the category.
We're Smart Green Guide listing at 3 radishes; full standalone vegetarian menu parallels the gastronomic menu course for course.
The We're Smart Green Guide classifies the restaurant as a 3-radish vegetable-forward kitchen. The restaurant runs a full standalone vegetarian menu structured course for course with the omnivore gastronomic menu (4 to 7 courses, €58 to €101.50). The vegetarian menu is built around king oyster mushroom, aubergine dumpling, beet ravioli, minestrone of Mediterranean vegetables and risotto.
À la carte options include a vegetarian main (beet ravioli with brown butter and spinach). Vegan options are not separately advertised; vegetarian dishes use cheese, dairy and eggs, which caps the engagement at a strong plant-forward level rather than a fully plant-based level.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Website names specific producers across proteins and vegetables: Matthieu Robert for smoked salmon, Puur Groenten (Han Lammers) for flowers and mini vegetables, Opperdoezer growers for potatoes, Kaasfort Amsterdam for cheese affinage.
In-house stocks and fonds from trim, in-house pâtisserie, in-house kombuchas, and in-house sourdough.
Regional craft beers from Texel and Egmond, in-house kombuchas, alcohol-free Kouwe Klets spritzes, and traceable-origin Lavazza La Reserva de Tierra coffee.
