4 - Recognised
i
Sourcing is the strongest practice. Beef comes from Hereford cattle grazing at Nes on Ameland, fish, oysters and smoked salmon from Veltman Vis in Harlingen, ham from Turfrikke, goat cheese from de Molkerei and bread from Broodheeren, and the card states that 80 percent of ingredients come from the season and from Dutch soil. The menu is reissued each season, and the autumn edition leans on pumpkin, celeriac, chicory, mushrooms, sea buckthorn and lightly smoked sauerkraut. Veltman Vis carries MSC, ASC and Waddengoud certification, and the shrimp, weever and cod are North Sea fish landed close to home.
On waste and resources, Post-Plaza holds a Gold Green Key awarded in May 2024, with LED lighting, water saving fittings, environmentally friendly cleaning products and original post office fittings kept and reused; in the café, unlimited tap water is served in place of bottled water. Socially, the business has supported Stichting Opkikker since 2015 with one euro from every bottle of tap water, and hosts VIP weekends for Cambuur Verbindt, welcoming children who cannot afford a holiday.
The Grand Café has been part of Dutch Cuisine since 2021, and the Gold Green Key covers the wider Post-Plaza establishment.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
The autumn card names traceable producers across several categories, from Hereford cattle grazing on Ameland to fish from Veltman Vis in Harlingen, with 80 percent of ingredients from the season and Dutch soil.
The autumn 2026 card names individual producers: Hereford cattle grazing at Nes on Ameland supply the Wad'n Amelander beef used in the burgers and croquettes, Veltman Vis in Harlingen supplies fish, oysters and smoked salmon, ham is Turfrikke Skinke, goat cheese from de Molkerei, and the diamanthaas is Fryske Holstein. Frisian cheeses, crayfish, North Sea shrimp, Frisian mustard soup and chips run through the card, sea buckthorn is picked from the Wadden coast, and breakfast bread comes from Broodheeren.
The card states that 80 percent of ingredients come from the season and from Dutch soil, and the kitchen positions Friesland as its sourcing base. Multiple named traceable suppliers across several categories with evident direct producer relationships place this at level 4.
The menu is reissued by season; the current edition is autumn 2026, with pumpkin, celeriac, chicory, mushrooms, sea buckthorn and lightly smoked sauerkraut running through every section.
The autumn 2026 edition shows seasonal produce running through every section rather than a single seasonal corner: pumpkin, celeriac, chicory, mushrooms, sea buckthorn, lightly smoked sauerkraut, pointed cabbage, apple, beetroot and fennel. The kitchen states that it works with day fresh produce and may adapt a dish when something is unavailable.
The restaurant positions seasonality as a guiding principle and notes that most ingredients come from the season and from Dutch soil. The menu is reissued by season, the current edition being autumn 2026, and a seasonal special sits on each table alongside the fixed card.
Post-Plaza holds a Gold Green Key (awarded May 2024) with LED lighting, water saving fittings, environmentally friendly cleaning products, reused post office interiors, and unlimited tap water in refillable bottles replacing bottled mineral water in the café.
Post-Plaza holds a Gold Green Key, awarded on 28 May 2024, and runs an internal green team that reviews improvements. Named measures cover energy (conversion to LED lighting across the building), water (saving aerators on showers and washbasin taps), cleaning (environmentally friendly products), and reuse (original post office fittings and interior elements retained and reused).
Within the café itself, unlimited tap water in refillable bottles replaces bottled mineral water, and a meaningful share of kitchen output is prepared on site, from croquettes and the meatball to desserts, advocaat and the coffee roasted on the mezzanine. Concrete practices named and partly corroborated place this at level 3.
Fish, oysters and smoked salmon come from Veltman Vis in Harlingen, which holds MSC, ASC and Waddengoud certification; beef is traced to Hereford cattle grazing on Ameland with pasture feeding described, and North Sea species including shrimp, weever and cod are featured.
Fish, oysters and smoked salmon come from Veltman Vis in Harlingen, a catering wholesaler with its own smokehouse that holds MSC, ASC and Waddengoud certification, the last of which requires regional origin, regional processing and independent inspection. Beef is traced: the burgers and croquettes use Hereford cattle that graze in the meadows at Nes on Ameland, with pasture feeding described on the card.
The fish list leans on North Sea species landed close to home, including shrimp, weever and cod, plus Frisian crayfish. The ham is Turfrikke Skinke, eggs are free range, and the Ibérico paleta's feeding on grain, acorns and pulses is described. At least one category traced to a named supplier with an evidenced sustainability commitment places this at level 3.
One euro from every bottle of tap water has gone to Stichting Opkikker since 2015; the business hosts VIP weekends for Cambuur Verbindt, giving hospitality to children who cannot afford a holiday; local musicians play every Friday evening.
Two named recurring commitments are evidenced. One euro from every bottle of tap water goes to Stichting Opkikker, which the restaurant states it has supported since 2015, and the business hosts VIP weekends for Cambuur Verbindt, giving full hospitality to children who cannot afford a holiday. The Grand Café also programmes Sounds & Bites, live music by named local musicians every Friday evening, which gives the room a recurring role in the city's cultural life.
Regional business press corroborates both partnerships and records a workforce of more than 120 people across the establishment. Named, verifiable commitments across cause support and community engagement, with evidence of recurrence and independent corroboration, place this at level 3.
A French brasserie menu built on meat and fish carries consistent vegetarian parallels: oyster mushroom croquettes, a spiced grain Boekoeloekoe burger, barbecued celeriac steak, with roughly a quarter to a third of the card vegetarian.
The autumn 2026 card is a French brasserie menu built on meat and fish, with a consistent vegetarian parallel rather than a token option: oyster mushroom croquettes stand beside the Ameland beef ones at lunch and in the twelve o'clock plate, the house Boekoeloekoe burger is built on the kitchen's own spiced grain blend, and there is a barbecued celeriac steak among the hot mains plus a vegetarian version of the three part Postbode.
Two of five flammkuchen, one of three salads, a lentil soup and two cold and one warm starter are vegetarian, giving roughly a quarter to a third of the card. The kitchen states through its Dutch Cuisine affiliation that it uses more plant based products and less meat and fish. A few vegetarian dishes on a menu that is not structured around plants places this at level 2.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The autumn 2026 card names individual producers: Hereford cattle at Nes on Ameland for the beef and croquettes, Veltman Vis in Harlingen for fish and oysters, Turfrikke for ham, de Molkerei for goat cheese, Fryske Holstein for the diamanthaas, and Broodheeren for breakfast bread.
Coffee is roasted in the restaurant's own roastery on the mezzanine by a named barista; croquettes, the meatball, cheesecake, advocaat and other components are made on site.
The wine list is built with Bosman Wijnkopers around smaller producers working without chemical pesticides, and carries organic, biodynamic and vegan bottles; coffee is speciality grade and roasted on the premises; unlimited tap water replaces bottled mineral water.
