4 - Recognised
i
De Mark and Hotel De Durgerdam operate with confirmed practices across energy, waste, water and materials. Local and direct sourcing shapes the menu: North Sea fish and Zeeland shellfish, cheese from Kef, cured meat from Overijssel. Seasonal cooking structures the menu around what is available nearby, with dishes rotating with the seasons.
Energy is generated onsite and conserved throughout the property. The building is entirely gasless and heated by air-source heat pumps, which have saved over 100,000 kg of CO2 emissions per year. Thirty-two solar panels generate approximately 11,000 kWh annually. LED lighting and AAA-rated appliances, paired with smart heat recovery, further reduce the footprint.
Water and waste are handled through dedicated systems. A Hydraloop greywater recycling system processes over 150,000 litres of reclaimed water annually. Kitchen scraps feed an on-site compost machine that produces fertiliser for the herb garden, supporting an 80% zero-waste target by the end of 2026. Furnishings use FSC-certified materials and reclaimed wood flooring. Staff uniforms are made from recycled cotton via MUD Jeans. Electric bikes and boats are provided for transport.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named Dutch producers provide cheese, produce, and seafood across seasonal menu categories.
Multiple named Dutch producers supply the kitchen: cheese from Kef, potatoes and vongole from Zeeland, shrimp from Stellendam, North Sea sole and cod, Dutch tomatoes and chicken, and cured meat from Overijssel. This regional sourcing spans key ingredient categories and is confirmed by independent editorial review.
Strongest source theaficionados.com
The menu rotates seasonally, with dishes and produce shifting quarterly alongside the catch and the weather.
Seasonal updates structure the menu, with dishes rotating around what is fresh and available. The restaurant website describes seasonal ingredients as a core principle, and dated menu PDFs confirm regular rotation. Independent editorial reviews identify seasonal produce including spring asparagus, chanterelles, rhubarb, strawberries and North Sea crab as they come into season.
The building and kitchen operate with comprehensive low-waste systems: renewable energy, greywater recycling, on-site composting, FSC materials, and measured targets including 80% zero waste by end of 2026.
Energy is generated onsite and conserved throughout the property. The building is entirely gasless and heated by air-source heat pumps, which have saved over 100,000 kg of CO2 emissions per year. Thirty-two solar panels generate approximately 11,000 kWh annually. LED lighting and AAA-rated appliances, paired with smart heat recovery, further reduce the footprint.
Water and waste are handled through dedicated systems. A Hydraloop greywater recycling system processes over 150,000 litres of reclaimed water annually. Kitchen scraps feed an on-site compost machine that produces fertiliser for the herb garden, supporting an 80% zero-waste target by the end of 2026.
Materials and transport choices extend the approach throughout the operation. Furnishings and design use FSC-certified materials, reclaimed wood flooring and design-for-disassembly principles. Staff uniforms are made from recycled cotton via MUD Jeans. Electric bikes and boats are provided for transport. Staff meals are prepared in-house to reduce packaging waste.
North Sea and regional suppliers provide named species (sole, cod, crab, shrimp) and cured pork, with a documented focus on selective sourcing and vegetable-forward balance.
The menu features meat and fish sourced with transparency. Species are named on the menu—North Sea sole, cod, crab and Stellendamse shrimp from coastal waters. Cured meat comes from Overijssel. This traceability across key categories demonstrates deliberate sourcing practice.
The kitchen's approach balances animal and plant ingredients. The sustainability messaging emphasises selective, regional choices for meat and fish, paired with a vegetable-forward menu structure in which plants often occupy their own course rather than serving as a side to protein.
Strongest source theaficionados.com
Staff benefits include discounted housing, mobility solutions, electric bikes, and in-house meals; uniforms are made from recycled cotton via MUD Jeans.
Employment practices at the hotel and restaurant include tangible benefits: discounted housing for staff, mobility solutions and electric bikes or boats for transport, and in-house meals to reduce packaging waste. Uniforms are sourced from MUD Jeans, made entirely from recycled cotton.
Vegetables appear as standalone dishes—kohlrabi ceviche, beet au poivre, caramelised celeriac tart—alongside meat and fish on the seasonal menu.
Vegetables occupy a prominent role on the menu, often taking centre stage as their own courses. Editorial reviews identify standalone vegetable dishes including kohlrabi ceviche, beet au poivre, grilled white asparagus, Dutch tomato tartare, and caramelised celeriac tart. Roasted maitake mushrooms round out the plant-forward offerings.
These vegetable-led courses share menu space with meat (pigeon, lamb, pork, chicken) and fish (North Sea cod, sole, crab) selections. The overall menu structure balances plant and animal proteins rather than prioritising one over the other.
Strongest source theaficionados.com
Sourcing signals
✓
Direct named-farm sourcing
Multiple named Dutch producers supply the kitchen—cheese from Kef, seafood and produce from Zeeland, North Sea fish, cured pork from Overijssel—confirmed by independent editorial review.
