4 - Recognised
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Local and direct sourcing centres on named Dutch producers: Lindenhoff farm in Baambrugge supplies meat, dairy and vegetables, De Keizerhof south of Leiden provides raw milk butter, and the restaurant's own rooftop garden yields herbs and fruit used throughout the menu. Seasonal cooking follows from these producer relationships, with the tasting menu rotating through the year and specific ingredients appearing at their peak. Waste reduction takes a specific form: day-old bread from the on site bakery becomes the base for parfait glace, and the kitchen measures its operational footprint in partnership with Deloitte. Animal product sourcing is anchored in Lindenhoff farm, a verifiable local producer with a public farm shop, with heritage breeds and whole-animal preparation evident in the kitchen's output.
Wils is listed in the We're Smart Green Guide and the 360 Eat Guide.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named local suppliers across meat, dairy, vegetables, cheese and rooftop garden produce.
Multiple named, traceable local suppliers confirmed across several ingredient categories. Lindenhoff farm in Baambrugge supplies meat, dairy and vegetables (confirmed by independent editorial coverage). De Keizerhof south of Leiden provides raw milk butter. L'Amuse and Fromagerie Abraham Kef supply artisanal cheese in Amsterdam.
Chef Bijdendijk states that '95 percent of our impact is in the choice of products' and operates a data driven approach to sourcing through the Low Food Foundation. The 360 Eat Guide describes the kitchen as using 'local, organic ingredients' as its foundation. Direct producer relationships are evident across meat, dairy, vegetables, butter and cheese categories, covering an estimated 60 to 80 percent of key ingredient sourcing. The restaurant maintains a rooftop garden yielding herbs and fruit.
Menu rotates seasonally, with distinct dishes appearing at ingredient peaks.
Menu rotates seasonally, with autumn dishes (pumpkin, blackberries, wild duck) and summer dishes (sweet peas, peach, green beans) confirmed in independent reviews. The restaurant states 'on the regularly changing menu you will find seasonal products.'
The 360 Eat Guide and editorial coverage confirm seasonal produce as a guiding principle. Multiple reviews across seasons show distinct dishes, with no evidence of a fixed year-round menu.
Stale bread from the on-site bakery repurposed into parfait glace; in-house beverages reduce packaging; environmental footprint measured in partnership with Deloitte.
Stale bread from the on-site bakery is repurposed into parfait glace. The kitchen produces kombucha, juices and sodas in house, reducing packaging waste. Fire as the primary cooking method uses wood and charcoal.
The restaurant has partnered with Deloitte to measure its environmental impact. Chef Bijdendijk states 'we measure everything; what we do, we want to be data driven.'
Lindenhoff farm supplies traceable meat and dairy with heritage breeds; seafood sourcing lacks named suppliers.
Lindenhoff farm in Baambrugge is confirmed as a longstanding supplier of meat, dairy and vegetables. De Keizerhof provides raw milk butter. Heritage animal breeds are referenced in chef interviews, with nose-to-tail use demonstrated (quail served with heart and liver).
The menu names specific seafood species (hamachi, langoustines, turbot, cuttlefish) but seafood sourcing lacks named suppliers or sustainability certification. The meat and dairy supply chain is partially traceable through the named local farm; seafood traceability is weak.
Chef co-founded the Low Food Foundation, focused on sustainability and Dutch cuisine; menu reflects Amsterdam's multicultural food culture.
Chef Bijdendijk co-founded the Low Food Foundation, a named organisation focused on 'sustainability, inclusivity, and the development of a new Dutch cuisine.' Staff participate in research through Low Food. The menu reflects Amsterdam's multicultural food culture, incorporating Surinamese and Asian influences.
Full vegan and vegetarian tasting menus alongside the standard mixed menu; listed in We're Smart Green Guide with 'Pure Plant Choices' designation.
A full vegan and vegetarian tasting menu run alongside the standard menu. The restaurant is listed in the We're Smart Green Guide with a 'Pure Plant Choices' designation, confirming credible plant-based options. The chefs are described as having 'a penchant for plant-forward cuisine.'
The standard menu remains mixed, with animal proteins prominent across most courses. Plants are not the structural foundation of the kitchen's identity; rather, a parallel plant track exists alongside a protein-led standard menu. An estimated 30 to 40 percent of dishes across all tracks are vegetable-centred or plant-based.
Sourcing signals
✓
Direct named-farm sourcing
Rooftop garden grows herbs (including huacatay) and fruits like peach, used throughout the menu in dishes such as desserts.
Lindenhoff farm (Baambrugge) supplies meat, dairy and vegetables; De Keizerhof (Leiden) raw-milk butter; L'Amuse and Fromagerie Abraham Kef supply cheese in Amsterdam.
On-site bakery produces bread daily; in-house patisserie, kombucha, juices and sodas; stale bread repurposed into parfait glace.
