4 - Recognised
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The kitchen has confirmed practice across five areas of responsible cooking, earning a four-planet rating.
Local and direct sourcing is the foundation: most produce comes from on-site greenhouses, open-ground beds, a vertical farm and a tea garden, and pork is supplied by Buitengewone Varkens, a partner whose pigs work the vegetable plots between harvests. Seasonal cooking goes further than most: the daily surprise menu is shaped by what was harvested that morning, with a public cultivation plan running from June 2025 to January 2027. Low-waste and circular practice runs through the operation, from Bokashi composting of green waste and a heat-recovery system over the kitchen to 260 solar panels with battery storage and gas-neutral pellet, heat-pipe and heat-pump heating. Responsible animal products are limited to small portions, with the named pork supplier and cheeses sourced from nearby producers. A plant-forward menu sits at the heart of the restaurant, with vegetables in the leading role and a parallel vegetarian path on request.
Recognitions include the We're Smart Green Guide, which lists Stadsjochies for its plant-forward kitchen, and Dutch Cuisine, where the restaurant is a signatory and ambassador for the 'Biodiversity on your plate' initiative announced in January 2025.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Most vegetables on the daily menu are grown on-site across multiple greenhouses, open beds, vertical farm and tea garden; pork comes from Buitengewone Varkens, whose pigs work the restaurant's own land.
Most ingredients on the daily menu are grown on the restaurant's own site (urban farm, multiple greenhouses, open beds, vertical farm and tea garden), with cultivation managed by a named team. The pork is supplied by Buitengewone Varkens, who independently confirm the relationship on their own farm page, and the pigs spend part of their life on Stadsjochies' own land.
Cheese is described as 'from nearby' (concrete but unnamed). Gault & Millau notes 'honest dishes, largely with ingredients of own cultivation'; We're Smart Green Guide and Dutch Cuisine recognise Stadsjochies as a plant-forward and biodiversity-focused kitchen. The combination of own production at scale plus a named, externally-corroborated regional supplier supports the top score.
The daily menu is shaped by what the greenhouse and beds harvest each morning, with a multi-year cultivation plan publicly displayed in the restaurant.
The chef explicitly shapes the menu from what the greenhouse and beds produce that day rather than planning a menu and sourcing to it. A multi-year cultivation plan (June 2025 to January 2027) is publicly displayed in the restaurant.
Menu language references rotating seasonal crops (early-spring red kale, winter fennel, kohlrabi, leeks). En Primeur Club and The Green List both describe a daily harvest-driven surprise menu. Top score is supported by the structural choice to derive menus from harvest rather than the other way around.
Circular practices span waste (Bokashi composting), kitchen heat recovery, renewable energy (260 solar panels and batteries) and gas-neutral heating via pellets, heat pipes and an electric pump.
Several named circular practices are described in detail. A Bokashi station converts green waste, pruning waste, grass clippings and vegetable trim into soil food for the gardens.
Kitchen heat is captured through grease and odour filters and reused via heat pipes and a heat-recovery system to warm the restaurant and greenhouse. Energy comes from 260 rooftop solar panels and three 15 kW batteries; heating is gas-neutral via a 96%-efficient pellet stove, solar heat pipes and an electric heat pump. Cultivation uses press pots (soil blocks) instead of plastic.
Pigs supplied by Buitengewone Varkens spend time working the vegetable beds before being processed, closing a small-scale circular loop.
Small portions of meat and fish appear on the menu; pork comes from Buitengewone Varkens, whose animals work the restaurant's own land.
Meat and fish are described as small portions on a vegetable-led menu. Pork comes from Buitengewone Varkens, an independently-confirmed regional supplier whose animals spend time on Stadsjochies' own land.
Charcuterie is labelled as 'Dirty Harry' and cheeses are described as 'from nearby'.
Vegetables are in the leading role at every service; a parallel vegetarian menu and vegan version are available on advance request.
Stadsjochies is listed in the We're Smart Green Guide under the 'Think Vegetables! Think Fruit!' philosophy, with vegetables described as 'in the leading role' and treated as the primary expressive medium of the kitchen. En Primeur Club confirms the plant-forward philosophy in independent editorial coverage.
A parallel vegetarian menu is offered alongside the Signature menu at every service, and a vegan version can be prepared on advance request. We're Smart notes that the vegetable-led menu must be ordered at reservation rather than walk-in.
Sourcing signals
✓
Direct named-farm sourcing
On-site cultivation across greenhouses, open beds, vertical farm and tea garden supply most produce; cultivation team includes Koen and Rik. Confirmed by Dutch Cuisine, We're Smart Green Guide, Gault & Millau and The Green List.
Buitengewone Varkens confirms the partnership on its own registry; pigs spend part of their life on the restaurant's land. 'Dirty Harry' is named as the charcuterie source.
Pastry chef Jesper develops desserts in-house; cocktails and beer are produced from homegrown ingredients. Bread comes from a named bakery, Bakkert.
