4 - Recognised
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Jean and Sonja Thoma have built Aan Sjuuteeänjd's kitchen around a consistent set of commitments across local sourcing, seasonal cooking, low-waste practice, responsible animal sourcing, and plant-forward menus.
Local and direct sourcing runs through every category, from Brandrode and Black Agnes cattle and heritage chicken breeds (Kraaikop and Notaris) to Kuusj nose to tail pork, organic vegetables from De Waog, wild herbs from Brave Hendrick, biological apple paste from Eckelrade, and organic Maastricht asparagus. The wine list is built around Limburg producers.
The kitchen follows the seasons closely: the surprise menu rotates with what the picking forest, the kitchen and herb gardens, and small local growers can offer.
Low waste practices include kitchen scraps redirected to animal feed, the cultivation of oyster mushrooms on used coffee grounds, staff clothing made from recycled material, responsible cleaning products, and complete waste recycling.
Responsible animal sourcing brings together named heritage breeds, nose to tail pork from Kuusj, and Good Fish aligned seafood featuring native, lesser known species. Chef Jean Thoma's role as a Slow Food Alliance ambassador for the Ark van de Smaak programme anchors a public commitment to preserving heritage breeds and forgotten cultivars.
The vegetable focus is structural: vegetables sit at the centre of the menu, vegetable only desserts feature regularly, and a full plant based version of the surprise menu is available on every visit.
Recognised by the We're Smart Green Guide (three radishes), a Michelin Green Star (awarded 2021), the EKO organic mark certifying that more than 80 percent of purchases are biological, Good Fish certification, Lekker Vega Gold, and the Slow Food Alliance of Cooks (Cuochi dell'Alleanza) programme.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Near-complete local and direct sourcing across every category, with named suppliers and the restaurant's own gardens and forest supplying produce.
Named, traceable suppliers include De Waog (organic vegetables), Brave Hendrick (medicinal greens), Kuusj (nose-to-tail pork), Brandrode and Black Agnes cattle, Kraaikop and Notaris heritage chickens, organic apple paste from Eckelrade, and organic Maastricht asparagus. The wine list is built around Limburg producers. An own kitchen garden, herb garden, and picking forest (planted from 2022) supplement supplier-bought produce.
The sourcing commitment is editorially corroborated by the We're Smart Green Guide listing, Gault&Millau ('pioniers... biologisch en duurzaam'), Michelin Guide (Michelin Green Star), and the BioLogisch Limburg partner network. The Michelin citation specifically credits the 'short chains' Jean Thoma pursues.
Deeply seasonal kitchen with a rotating four-, five-, or six-course surprise menu reflecting what is in season in the kitchen garden, herb garden, picking forest, and small local growers.
The surprise menu is drawn from what is in season: the kitchen garden, herb garden, picking forest, and small local growers supply a rotating four-, five-, or six-course menu. Vegetable-only desserts and a seasonal venison preparation evidence menu rotation across the year.
Independent corroboration appears through the We're Smart Green Guide listing, the Vegetariërsbond/Lekker Vega coverage (the kitchen 'uses local, seasonal products' exclusively), and the Michelin Green Star citation.
Specific waste-reduction practices across food and household waste, including kitchen scraps redirected to animal feed, oyster mushrooms cultivated on used coffee grounds, and complete waste recycling.
Food waste reduction includes kitchen scraps redirected to animal feed, cultivation of oyster mushrooms on used coffee grounds, deliberate use of forgotten fish species (pollack, horsemackerel) to reduce species pressure, and nose-to-tail pork via Kuusj.
Household waste practices include complete waste recycling, responsible cleaning products, and staff clothing made from recycled material. The Michelin Green Star was awarded specifically for the restaurant's 'short chains' and sustainability mission.
Named, traceable suppliers across every animal category: Brandrode and Black Agnes cattle, Kraaikop and Notaris heritage chickens, Kuusj nose-to-tail pork, and forgotten fish species including pollack and horsemackerel with Good Fish certification.
Beef comes from Brandrode and Black Agnes (rare Dutch heritage breeds). Poultry is Kraaikop and Notaris heritage chickens. Pork is from Kuusj with explicit nose-to-tail framing. Game is venison from the Eifel region. Fish are forgotten species including pollack and horsemackerel, with Good Fish quality mark recorded on the keurmerken page.
The restaurant publicly references 'biologisch en duurzaam' sourcing as a 25+ year commitment. Independent editorial validation appears through Gault&Millau, Michelin Green Star coverage, and the We're Smart Green Guide.
Chef Jean Thoma is an Alliance Chef and ambassador for the Slow Food Ark van de Smaak programme, preserving heritage breeds and forgotten cultivars, and has recently joined Euro-Toques as an ambassador.
Jean Thoma's role as a Slow Food Alliance ambassador for the Ark van de Smaak programme anchors a public commitment to preserving heritage breeds and forgotten cultivars. His recent appointment as a Euro-Toques ambassador extends this commitment to defending small-scale producers and traditional food cultures. The restaurant is a 29-year family business operated by Jean and Sonja Thoma.
Plants clearly dominant: a fully vegetarian or vegan version of the surprise menu is available on every visit, vegetable-only desserts feature throughout, and the kitchen garden and picking forest supply dedicated vegetable production.
A fully vegetarian or fully vegan version of the surprise menu is available on every visit (Lekker Vega Gold certifies the menu 100% vegetarian-available with at least 50% plant-based). Vegetable-only desserts feature throughout the rotation. The kitchen garden, herb garden, and picking forest (planted since 2022) underwrite vegetable supply.
The We're Smart Green Guide awards three radishes and notes the kitchen is 'evolving into something even more plant-based'. Animal proteins remain present—heritage breeds, forgotten fish—so the kitchen is not fully plant-forward by design, but the plant focus is structural rather than incidental.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
EKO-keurmerk (Skal-certified organic) certifies more than 80% of purchases as biological, a unique status in Limburg.
Kitchen garden, herb garden of heirloom varieties, and picking forest (planted from 2022) supply produce including vegetable-only desserts.
Named suppliers across all categories: De Waog (vegetables), Brave Hendrick (greens), Kuusj (pork), Brandrode and Black Agnes cattle, Kraaikop and Notaris chickens, Eckelrade (apples), Maastricht (asparagus).
