4 - Recognised
i
The kitchen has been validated across four areas of responsible cooking, earning a four planet rating.
Sourcing sits at the heart of the cooking: the surrounding Priona Gardens supply most of the vegetables, herbs and flowers, with named regional partners including the Berghoeve Brouwerij for craft beer, Sappetap for juices, BonTom for chocolates, and the Zorgboerderij Ivoor Groen & Dier care farm for seedlings. The menu changes weekly with the garden's yield, and the restaurant closes through the deepest winter months when the garden rests. Preservation, pickling and dehydration extend the harvest into the colder months, and the kitchen runs on green energy. Plants sit unambiguously at the centre of each plate, with each course built around roughly 80 percent plant ingredients and meat, fish or game playing a smaller, supporting role.
De Tuinkamer is listed in the We're Smart Green Guide's Top 100 best vegetable restaurants worldwide for two consecutive years, and recent coverage in Gault&Millau Netherlands corroborates the kitchen's garden led approach.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
The surrounding Priona Gardens supply most vegetables, herbs and flowers, with named regional partners for craft beer, juices, chocolates and seedlings.
The greenhouse occupies the heart of the 50-year-old Priona Gardens, a site of over 6,000 plant species. Chef Leemhuis treats this garden and adjoining field as his primary larder, picking vegetables, herbs and flowers a few metres from the kitchen.
The kitchen works with named regional partners: Berghoeve Brouwerij for craft beer, Sappetap for house juices, BonTom for chocolates made with garden ingredients, and Zorgboerderij Ivoor Groen & Dier for seedlings. This on-site sourcing combined with named regional partners produces an exemplary direct-sourcing profile.
Weekly menus built from current garden yield; closed January to March whilst the garden rests.
Seasonality is structural to the kitchen. Chef Leemhuis composes a new menu every week around whatever the Priona Gardens are currently producing, and the restaurant closes entirely from January through March when the garden rests.
The operational calendar reflects seasonal principle: opening April through 26 December on Friday and Saturday evenings and Sunday afternoons, with November dedicated to 'Wild month' for game and autumn harvest. Independent journalism and the We're Smart Green Guide confirm the weekly seasonal turn as core to the operation.
In-house preservation and dehydration of garden produce; kitchen operates on green energy.
The kitchen practises deliberate preservation, pickling and dehydration of garden produce—radishes from earlier seasons, pickled items further dehydrated to concentrate flavour—extending the harvest into colder months. Independent food journalism documents this as a working practice.
The menu page states the kitchen operates entirely on green energy. Plastic and packaging practices are not documented, so the dimension reflects two of three sub-areas with evidence.
Menu describes ingredients as organic and sustainably produced, but no named suppliers or certifications are verified.
The menu uses language of 'organic, animal friendly, artisanal and sustainably produced ingredients' but names no individual butcher, fishmonger, farm or game supplier. No welfare certifications (Beter Leven, EU Organic, MSC, ASC) are referenced on any reviewed channel.
Monkfish and wild boar feature on the menu without named fisheries or estates. The 80 percent plant composition per plate reduces animal-product volume, which is a positive signal, but the absence of named suppliers or verified certifications caps the dimension at vague claims with partial regional signal.
Named partnership with Zorgboerderij Ivoor Groen & Dier care farm for seedlings; no other social commitment documented.
The about page describes a welcoming venue where 'everyone is welcome'. The kitchen works with Zorgboerderij Ivoor Groen & Dier care farm for seedlings—a partner whose care-farm model typically provides structured employment for people with disabilities—though the restaurant does not frame this as a social commitment.
No fair employment programme, charitable partnership, community initiative, or staff development scheme is documented on any channel reviewed. Social practice is not strongly evidenced online.
Minimum 80 percent plant content per dish; ranked number 46 in We're Smart Green Guide's Top 100 vegetable restaurants.
Plants form the structural centre of the kitchen. Each dish is built to a minimum of 80 percent plant content, with vegetables, flowers and herbs from the surrounding Priona Gardens forming the primary composition and meat, fish or game in smaller, supporting roles.
The kitchen holds a public plant-forward identity: ranked number 46 in the We're Smart Green Guide's Top 100 vegetable restaurants worldwide for two consecutive years, with vegetarian and vegan options available. Independent food journalism and the Gault&Millau review corroborate Chef Leemhuis's plant-forward approach.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The greenhouse occupies the Priona Gardens and sources flowers, herbs and vegetables directly from the surrounding 50-year-old ecological garden of over 6,000 plant species.
Named partners include Berghoeve Brouwerij for craft beer, Sappetap for house juices, BonTom for chocolates, and Zorgboerderij Ivoor Groen & Dier for seedlings.
The kitchen preserves, pickles and dehydrates garden produce to extend the harvest. Botanical alcohol-free pairings are made in-house from garden flowers, herbs and weeds.
Craft beer from Berghoeve Brouwerij, craft sodas and juices from Sappetap, and botanical alcohol-free pairings made in-house from garden botanicals.
