4 - Recognised
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Neder has built strong practice across several areas of responsible cooking. Every ingredient and drink is sourced from within the Netherlands, much of it from the restaurant's own kitchen garden and named local growers such as organic onion farmer Jan Knook and grain producer 't Roode Hert, alongside biodynamic farms and weekly foraging. The tasting menus change with the seasons, following what the Dutch landscape offers through the year.
The kitchen plans its menus to reduce waste, ferments trimmings into garum, brews drinks from vegetable offcuts, composts organic matter through bokashi to feed the garden soil, and recovers kitchen heat to warm the dining room. Meat and fish draw on game and sustainably caught species, including wild deer, game birds and line-caught fish and shellfish, while vegetables lead the plate and a complete vegetarian menu runs alongside the main tasting.
Neder holds a Michelin Green Star for sustainability, features in the Dutch Cuisine restaurant directory, and has been recognised by Gault&Millau.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
All sourcing is from within the Netherlands: the restaurant's own kitchen garden, weekly foraging, and named growers including organic farmer Jan Knook, grain producer 't Roode Hert, Bakkerij Raat and Kaas van Daan.
All sourcing is from within the Netherlands, a 223 km radius: the restaurant's own kitchen garden, weekly foraging, and named growers including organic onion farmer Jan Knook, grain producer 't Roode Hert, Bakkerij Raat and Kaas van Daan, alongside biodynamic farms and food forests.
Independently corroborated by a Michelin Green Star (2023) and local editorial coverage naming the suppliers.
Rotating seasonal menus (Forest Menu, Polder Menu) change through the year, driven by weekly foraging and the restaurant's own garden harvest.
Rotating seasonal tasting menus, named the Forest Menu and Polder Menu, change through the year. They are driven by weekly foraging and the restaurant's own garden harvest, reflecting the Dutch landscape and seasons.
The Dutch Cuisine directory describes this as following the season, terroir and culture of the Netherlands. Corroborated by the Michelin Green Star and independent coverage.
Waste is systematically minimised: trimmings are fermented into garum, offcuts into non-alcoholic beverages, organic residue bokashi-composted for the garden, and kitchen heat recovered for the dining room.
Waste is systematically minimised across the kitchen: protein trimmings are fermented into garum, vegetable and fruit offcuts are turned into non-alcoholic beverages, organic residue is processed through bokashi composting to feed the garden soil, and kitchen waste-heat is recovered to warm the dining room.
The restaurant also sources green wind energy from Noord-Holland.
Strongest source Restaurant submission
Game birds, wild deer, and sustainably caught fish and shellfish—mackerel, notably—are all sourced within the Netherlands.
Animal products lean on game and sustainably caught species: game birds such as geese and doves, wild deer, and fish and shellfish described as caught in a sustainable way, including mackerel. All sourced within the Netherlands.
Practices are clearly stated and independently recognised via the Michelin Green Star.
Strongest source Restaurant submission
The operation is family-run, with the garden and foraging tended by the chef's family; local suppliers and volunteers are involved.
The operation is family-run, with the restaurant's kitchen garden and foraging tended by the chef's family. The restaurant involves volunteers and regional suppliers, and supports small local farmers.
A complete vegetarian tasting menu runs alongside the main menu; the kitchen cooks around its own garden and foraged produce.
The restaurant offers a complete vegetarian tasting menu alongside the main menu. It cooks around its own garden and foraged produce, and is positioned as a vegetable-forward Dutch restaurant.
Listed under Dutch Cuisine as 'Vegetarian, Dutch, Modern' and featured by Gault&Millau among vegetable-focused restaurants.
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Named organic onion grower Jan Knook and biodynamic farmers are cited by the restaurant and in independent press; organic and biodynamic growing is stated, but no explicit certification body is named per supplier.
The restaurant operates its own kitchen garden tended by the chef's wife and mother-in-law, supplying a meaningful share of produce; corroborated by the Michelin Green Star.
Named producers include organic onion farmer Jan Knook, grain producer 't Roode Hert, Bakkerij Raat and Kaas van Daan; the chef's father drives weekly to sustain these local suppliers.
Kitchen ferments protein trimmings into garum, makes non-alcoholic beverages in house from vegetable and fruit offcuts, and uses fermentation to build flavour rather than importing items such as olive oil or citrus.
All beverages sourced from the Low Countries—natural wines, beer, cider, spirits and house-made non-alcoholic pairings from producers working naturally.
