4 - Recognised
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The kitchen has confirmed strong practice across four areas of responsible cooking, earning a three planet rating on the My Treats platform.
Local sourcing is anchored in named, traceable relationships: pork from Buitengewone Varkens, a free range producer with circular methods; seasonal produce from Lindenhoff; bread baked next door at Bakkerij Solinger; and coffee from Koffie van Kees. The menu moves with the seasons, changing regularly around what is available locally. In the kitchen, nose to tail cooking and techniques such as house smoking and lacto fermentation keep food waste low by extracting maximum value from each ingredient. Pork sourcing is independently traceable through Buitengewone Varkens, whose welfare and circular production practices are documented.
Pelusa holds a listing in the 360 Eat Guide with two circles for its approach to responsible gastronomy.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Strong local sourcing across most categories through named suppliers including Buitengewone Varkens (pork), Lindenhoff (produce), Bakkerij Solinger (bread) and Koffie van Kees (coffee).
Pork arrives from Buitengewone Varkens, a free range producer with circular methods and a verifiable website. Seasonal produce comes from Lindenhoff, bread is baked next door at Bakkerij Solinger, and coffee from Koffie van Kees. The 360 Eat Guide confirms close supplier relationships and notes that ingredients are sourced from providers reachable by bicycle, and The Flint editorial confirms proximity-based procurement.
Fish sourcing (zeewolf and redfish) lacks named suppliers, but direct producer relationships are otherwise evident and independently corroborated across multiple editorial sources.
Menu changes seasonally with confirmed seasonal dishes such as puffball mushrooms, asparagus and kohlrabi.
The menu shifts with the seasons, confirmed by Gault&Millau ('compact, seasonally rotating menu') and the 360 Eat Guide ('moves with the season'). The restaurant website states seasonal ingredients are central, with maximum extraction from each product. The NRC review lists clearly seasonal dishes including puffball mushrooms, asparagus and kohlrabi.
Nose to tail cooking, house smoking, lacto fermentation and sourced applewood from an organic grower reduce food waste.
Nose to tail cooking is a defining kitchen practice, independently corroborated by the NRC review (blood fries with house smoked lardo, lamb tongue, duck hearts, handmade chicken thigh frikandellen) and the 360 Eat Guide's reference to 'creative low waste practices'. The Flint editorial confirms the use of odd animal parts to reduce food waste.
House smoking and lacto fermentation serve as both preservation and waste reduction techniques. Applewood sourced from an organic apple grower represents circular resource use, extracting value from each ingredient.
Pork sourcing is traceable through Buitengewone Varkens, documented for free range rearing and circular production practices.
Pork sourcing is traceable through Buitengewone Varkens, a named supplier with a verifiable website documenting free range rearing and circular production methods. The 360 Eat Guide independently confirms this supplier relationship.
The NRC review references dual purpose breed cattle, indicating awareness of breed choice for welfare and environmental reasons. Fish sourcing (zeewolf, redfish) lacks named suppliers or certifications, and the beef supplier is not named.
A flat hierarchy and close relationships between suppliers and staff are noted; a shared composting initiative with neighbours is planned.
The 360 Eat Guide notes that a flat hierarchy ensures every voice is heard and describes close relationships between suppliers and staff. The restaurant supports small beer and wine producers, which has an indirect social dimension.
Meaningful plant presence across starters and mains with vegetarian and vegan options marked; the 360 Eat Guide notes strong emphasis on vegetables and legumes.
The menu shows meaningful plant presence across starters and mains. Vegetables such as asparagus, yellow beetroot and lion's mane mushroom feature alongside house smoked and fermented preparations. Vegetarian and vegan options are clearly marked.
The 360 Eat Guide describes 'vegetable focused gastronomy complemented with unusual selections of meat' and notes a 'strong emphasis on vegetables and legumes'. The menu also features significant animal protein presence (poussin, lamb neck, ribeye, duck hearts, pork chuck, chicken liver, fish), with plants sharing equal billing with animal proteins rather than dominating the menu.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
Multiple named suppliers confirmed: Buitengewone Varkens (pork, free range, circular production), Lindenhoff (seasonal produce), Bakkerij Solinger (bread, next door) and Koffie van Kees (coffee), corroborated by the 360 Eat Guide and editorial sources.
House smoking (lardo, tomato), lacto fermentation (blueberries), handmade preparations (chicken thigh frikandellen), nose to tail butchery and fermented condiments are documented in the NRC review and the restaurant's own channels.
Natural wines, wild fermented beers from small producers (Vandenbroek, Buddelship), specialty coffee from Koffie van Kees and craft ciders—including the Netherlands' largest cider menu—feature prominently.
