4 - Recognised
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Flow has confirmed practice across four areas of responsible cooking, and no meat or fish is served at all.
Two supply relationships are named and checkable. Bread comes from Meneer Leffers, a sourdough bakery in Delft working with locally grown grain milled on millstones, and the milk in the coffee is farm milk from Heerlijk van Dichtbij, a Midden-Delfland cooperative that sells direct from the farm without intermediaries; its flagship milk is from Hoeve Bouwlust. The card is rewritten with the seasons, and the spring edition reads that way: green asparagus, rhubarb, peas, pointed cabbage and strawberries. Circular thinking runs into the room itself, which was built with acoustic ceilings sprayed from recycled paper, a cast floor of recycled material with a plant based binder, FSC certified wood and mineral paints, while the kitchen ferments and preserves its own kimchi and sambal.
The menu is the clearest signal: entirely vegetarian, roughly four dishes in five plant based, with vegetables structuring the plate rather than accompanying it. That record is recognised by the Nederlandse Vegetariërsbond, which gave Flow a Lekker Vega gold listing in 2024.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Bread is named as from Meneer Leffers in Delft, working with locally grown grain milled on millstones, and the coffee milk is farm milk from Midden-Delfland; other vegetables are not individually traced.
Two supply relationships are named on the menu itself. The bread running through the breakfast, lunch and sandwich sections is from Meneer Leffers at Delfgauwseweg 67 in Delft, a bakery whose own site describes handmade sourdough from locally grown grain milled on millstones. The milk in the whole coffee programme is farm milk from Heerlijk van Dichtbij, a Midden-Delfland cooperative in the countryside directly bordering Delft, whose stated model is regional products direct from the farmer without intermediaries; its flagship milk is from Hoeve Bouwlust.
The about page states the kitchen cooks with pure ingredients from local suppliers. No supplier is named for the vegetables, which carry by far the largest share of this kitchen, nor for the cheese and eggs, so the proportion of key categories with demonstrable local origin sits at the partial rather than the majority level.
The spring 2026 menu features seasonal vegetables: green asparagus, rhubarb, peas, pointed cabbage and strawberries, reissued at least quarterly.
The menu carries its season in the title, the spring 2026 edition, and the produce matches: green asparagus, rhubarb, peas, pointed cabbage, strawberries and watermelon run across the breakfast, sandwich, evening and sweets sections. A separate English edition sits alongside it on the menu index, confirming the card is reissued rather than left standing.
The about page states the kitchen works with much from the season and chooses products that are fresh and in season, and independent listings describe the card as changing per season. Rotation is evidenced at least quarterly with dishes clearly built on seasonal produce.
The venue was built with recycled paper ceilings, recycled-material floors, FSC wood and mineral paints; the kitchen ferments its own kimchi and sambal.
The venue was built to a biophilic design brief by Studio Lime. Acoustic ceilings are sprayed from recycled paper, the cast floor uses recycled material with a plant based binder, woodwork is FSC certified, and mineral paints are used throughout the fit-out.
In the kitchen, fermenting and preserving are standing practices rather than one-off dishes, with house kimchi carried through the tosti, the bibimbap and the sides, and house sambal, lemonades and iced teas produced on site.
All dishes are vegetarian; no meat, poultry, fish or seafood appears on any section of the menu.
Not applicable. The kitchen is entirely vegetarian: no meat, poultry, fish or seafood appears anywhere on the breakfast and lunch, extra lunch, bites, evening, mains or sweets sections of the spring 2026 card, and the dishes that read as meat are plant preparations, such as oyster mushroom shoarma, rice paper spek and a cauliflower steak.
The restaurant states that all dishes are vegetarian, and the Nederlandse Vegetariërsbond lists it on that basis. Dairy and eggs are used, which does not bring this dimension into scope.
The kitchen is positioned as a community gathering place for a seven-day yoga programme, and the coffee milk is from a producer cooperative selling direct from the farmer.
Social themes appear in the restaurant's positioning rather than in described recurring practice. The founders frame Flow as a place to gather energy and find calm in the middle of daily hecticness, and the room carries a regular community through a seven day yoga programme, group menus for parties from nine, corporate bookings and a monthly Sunday breakfast.
On the supplier side, the coffee milk is bought from Heerlijk van Dichtbij, a producer cooperative whose stated purpose is to sell direct from the farmer without intermediaries, which touches the social supplier sourcing sub area.
About four dishes in five are plant based; the Nederlandse Vegetariërsbond awarded a Lekker Vega gold listing in 2024.
The kitchen is structurally plant led. Every section of the card is vegetarian, and the Nederlandse Vegetariërsbond records circa 80 percent of dishes as plant based in awarding a Lekker Vega gold listing in 2024; a directory listing puts roughly two thirds of the menu as vegan.
Vegetables are the dish rather than the garnish throughout: a cauliflower steak with artichoke cream, samphire and peas, oyster mushroom shoarma in a pita or as a salad, pointed cabbage and mushroom rendang, crisp aubergine with tabouleh and labneh, buffalo cauliflower wings, and a savoury breakfast bowl built on cauliflower herb quinoa. Vegan dishes are marked across every section and vegan swaps are offered on most of the remainder.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
The coffee milk is named as boerenmelk from Heerlijk van Dichtbij in Midden-Delfland, a cooperative selling direct from the farm without intermediaries; bread comes from Meneer Leffers, a Delft bakery working with locally grown grain milled on millstones.
The menu names specific categories made on site: Flow's kimchi across multiple dishes, homemade granola, sambal, house lemonades and iced teas, croquettes, spreads, aiolis and veganaise, and compotes.
Speciality coffee from Bocca Coffee Roasters with a named single origin, teas with traceable origin from a named organic range and wild herb blends, house-made lemonades and iced teas, and farm milk from Midden-Delfland for the coffee.
