4 - Recognised
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Vinkeles operates within The Dylan Amsterdam, which holds Green Globe Gold certification, independently audited annually by Green Label Service since 2017. Documented practices include separated waste streams (food waste, glass, cardboard, cooking oil, batteries, lights), consolidation from nine waste contractors to one, and monthly monitoring of gas, electricity, and greenhouse gas emissions.
The hotel's infrastructure conversion to gas-free operation (heat pump and full insulation at Keizersgracht 382), 85% LED lighting with a 100% target, dual-flush toilets, faucets limited to 5.6 litres per minute, on-site water bottling, and eco-labelled dishwashing detergent are documented. The evidence is primarily hotel-level rather than specific to restaurant kitchen practices—nose-to-tail cooking, kitchen composting, or specific food waste reduction targets are not separately documented.
The restaurant sources from named, traceable producers: Riofrio caviar carries EU organic certification via CAAE, pigeon is traditionally reared in Racan (Loire Valley), and cheeses come through De Kaaskamer's network of small European farms. A written Sustainable Purchasing Policy governs supplier relationships, requiring minimised packaging and consolidated deliveries.
The impact dimensions
Low waste & circular practices✓
Named suppliers include Riofrio caviar (Andalusia, EU organic certified), De Kaaskamer cheeses (Amsterdam, small European farms), Racan pigeon (Loire Valley, traditionally reared), and Wagyu A5 (Hokkaido).
The restaurant's sourcing is centred on named, traceable producers confirmed through independent sources: Riofrio Caviar in Andalusia holds EU organic certification and is Vinkeles's exclusive Dutch partner; De Kaaskamer van Amsterdam (Runstraat 7) supplies cheeses from small farms across the Netherlands, Belgium, and France; pigeon comes from the Racan region in the Loire Valley, described as traditionally reared; Wagyu A5 arrives from Hokkaido. Chef van der Zalm describes morning calls with his fish supplier to plan around daily catches.
Most named suppliers are international producers, with De Kaaskamer the most genuinely local partnership. The unnamed daily fish supplier and the absence of named Dutch vegetable growers limit the local dimension specifically. Nevertheless, the multi-source strategy and daily adjustment to supply availability shape an ingredient-forward approach.
Menu rotates seasonally; Michelin Guide and Gault&Millau reference ingredient-driven approach; blog reviews from different seasons confirm regular updates.
Seasonal cooking is confirmed across multiple independent sources. The Michelin Guide and Gault&Millau both reference the ingredient-driven, seasonal approach underpinning the kitchen. In interviews, chef van der Zalm describes removing dishes that fall short of peak quality, driving the daily menu evolution.
Independent food blog reviews from different seasons (Stefan's Gourmet Blog, March 2025 and October 2023) confirm regular menu rotation with seasonally appropriate ingredients. The current spring menu features celtuce, fennel, and artichoke—early-season produce. No formal seasonal calendar, preservation programme, or detailed seasonal sourcing methodology is publicly documented.
The Dylan Amsterdam holds Green Globe Gold certification (independently audited annually since 2017), covering separated waste streams, energy and water monitoring, gas-free conversion, and 85% LED lighting.
Vinkeles operates within The Dylan Amsterdam, which holds Green Globe Gold certification, independently audited annually by Green Label Service since 2017. The certification covers separated waste streams (food waste, glass, cardboard, cooking oil, batteries, lights), consolidation of waste contractors from nine companies to one, and monthly monitoring of gas, electricity, and greenhouse gas emissions.
Documented practices include ongoing conversion of Keizersgracht 382 to gas-free operation (heat pump and full insulation), 85% LED lighting with a 100% target, dual-flush toilets, faucets limited to 5.6 litres per minute, on-site water bottling, and eco-labelled dishwashing detergent. The evidence is primarily hotel-level rather than specific to restaurant kitchen practices—nose-to-tail cooking, kitchen composting, or specific food waste reduction targets are not separately documented.
Staff receive sustainability training and wellness benefits; community engagement spans food bank donations, Salvation Army meals for schoolchildren, and Plastic Whale Foundation canal cleanups.
Social impact is documented through The Dylan Amsterdam's sustainability plan and Green Globe certification. Staff welfare includes mandatory sustainability training during the first week for all new hires, a sustainability book, Swapfiets bike subscriptions for first-year employees, Dopper water bottles, quarterly chair massages, biannual staff dinners, and an annual grape harvest trip to Chateau Puynard for 10 employees.
Chef Jurgen van der Zalm's career arc—joining as sous-chef in 2008 and becoming executive chef in 2022—exemplifies internal development. Community engagement spans food bank donations, Salvation Army meal preparation for over 200 schoolchildren, Stichting Aap furniture recycling, and donations to Hotelschool The Hague's Skotel training hotel. Environmental action includes monthly Ocean Cleanup Foundation sponsorships and Plastic Whale Foundation canal cleanups (September 2024).
Dedicated seven-course vegetable menu, recognised by We're Smart Green Guide as 'a real winner'; parallel to signature menu, not simplified.
Vinkeles offers a dedicated seven-course vegetable tasting menu (EUR 185) running parallel with the chef's signature menu. This is not a simplified adaptation but a complete parallel culinary track served at the same service standard, featuring celtuce, fennel, artichoke, onion, maitake mushroom, and celeriac, alongside shared courses (cheese from De Kaaskamer, tomato dessert with sake and Thai basil).
The We're Smart Green Guide recognises the vegetable menu as 'a real winner,' noting that 'pure plant is becoming increasingly important for the chef' and explicitly recommending 'definitely go for the pure plant menu.' Vegan accommodation is available on request. The restaurant is not plant-based—the signature menu features pigeon au sang, Wagyu A5, seafood, foie gras, and caviar.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
Riofrio Caviar holds EU organic certification via CAAE; exclusively supplying Vinkeles, with 16–20 year sturgeon maturation and ethical harvest practices.
Multiple named producers: Riofrio Caviar (Andalusia), De Kaaskamer (Amsterdam, small farms), Racan pigeon (Loire Valley, traditionally reared), Wagyu A5 (Hokkaido); chef phones suppliers daily.
