3 - Endorsed
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Sourcing stays close to home: beef from pasture-grazed Frisian cattle bought whole from Anjum, fish directly from the harbour at Harlingen, vegetables from village gardens and growers in the area, and Frisian cheese, cured pork and ice cream from regional makers. Seasonality shapes what changes, with both the chef's menu and the Botanisch menu written around what the season brings and seasonal vegetables named on the à la carte dishes. Waste is then handled across three kitchens rather than one: whole cattle are divided between the group's restaurants so every cut has a place, from entrecôte here to stewing meat at the café, and vegetables trimmed for garnish at the fine-dining kitchen are cooked into soup at Proefverlof.
Proefverlof is listed with Dutch Cuisine, the Dutch charter for cooking built on regional produce and vegetable-led plates.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Pasture-grazed Frisian cattle are bought whole from Anjum and broken down in house. Fish comes directly from Harlingen harbour; vegetables from village gardens and regional growers.
Beef is Fries Weiderund, pasture-grazed Frisian cattle, bought as whole animals from Anjum and broken down in house. Fish arrives directly from the harbour at Harlingen. Vegetables come from village gardens and growers in the area, named on dishes such as the Friese tomatensoep. The dinner and lunch cards also list Frisian cheese (Âlde Fryske), Frisian lardo, Terschelling croquettes, Skyld ice cream and Zwolse mustard.
The about page states the kitchen works with farmers and market gardens and buys locally to shorten transport. Editorial coverage by Omrop Fryslân documents the chef sourcing vegetables only regionally and arguing for Frisian beef specifically. The Dutch Cuisine listing describes the kitchen as pure food bought locally. Whole-animal purchasing direct from the producer, with no anonymous wholesale step for the beef, is a clear complementary strength.
The Chefsmenu and Botanisch menu are built around what the season brings; the lunch card carries a Specials van het moment line for seasonal dishes.
The home page promises local delicacies and seasonal vegetables from the area. Both the Chefsmenu and the Botanisch menu are described as inspiration menus built around what the season brings. The entrecôte is served with seasonal vegetables and the lunch card carries a Specials van het moment line. Omrop Fryslân documents the chef campaigning for seasonal eating specifically, rejecting strawberries in midwinter. Dutch Cuisine membership carries a seasonal commitment. The à la carte is published annually (Dinerkaart 2026, Lunchkaart 2026), and seasonal work sits in the chef's menus and specials.
Whole cattle are bought and divided across the owner's three Leeuwarden kitchens: prime cuts to Eindeloos, entrecôte and ribeye to Proefverlof, shoulder and stewing cuts to Eetcafé De Bak. Vegetable trim moves the same way; celeriac trimmed at the fine-dining kitchen is cooked into soup here.
Whole cattle are bought and divided across the owner's three Leeuwarden kitchens so that every cut is placed: prime cuts to the fine-dining restaurant Eindeloos, entrecôte and ribeye to Proefverlof, shoulder and stewing cuts to Eetcafé De Bak. Vegetable trim moves the same way; celeriac used as garnish at Eindeloos is largely processed into soup at Proefverlof. Nose-to-tail working is attributed to this kitchen by name in the Dutch Cuisine listing and in Omrop Fryslân.
Pasture-grazed Frisian cattle (Fries Weiderund) are bought whole from Anjum and used nose-to-tail across the group's three kitchens.
On beef the kitchen names a breed and welfare-relevant designation, Fries Weiderund (pasture-grazed Frisian cattle), buys whole animals from Anjum, works dual-purpose cattle and uses them nose-to-tail across three kitchens, with Omrop Fryslân corroborating the Frisian-beef position. Fish arrives directly from Harlingen harbour but names a port rather than a supplier, species or catch method.
The kitchen advertises for apprentice cook and apprentice host positions from 1 September 2026, indicating the kitchen takes trainees.
The about page presents the team as young and mixed and names diversity in age, origin, gender and background as an inspiration. The recruitment page advertises apprentice cook and apprentice host positions from 1 September 2026, indicating the kitchen takes trainees.
Plant-based dishes are labelled Plantaardig throughout the menu. A dedicated Botanisch menu (vegetarian or vegan, three to five courses) runs alongside the chef's menu.
Plant-based dishes are explicitly labelled Plantaardig on the menu. A full Botanisch menu sits beside the Chefsmenu at the same three, four and five course lengths, vegetarian or vegan, so the vegetable option is structural rather than a single substitute dish. Across the dinner card one of four mains is vegetarian (potato terrine with cauliflower cream, white beans, roasted leek and salsa verde), plus a plant-based watermelon tataki and a vegetarian gnocchi among the starters. The lunch card carries roughly six vegetarian or vegan items of about sixteen, including a vegan kimchi burger, Fryslân Funghi mushroom croquettes, a goat's cheese salad and two vegetable soups.
The about page states the direction as working with farmers and market gardens, more vegetables and less meat. The restaurant is listed with Dutch Cuisine, whose charter is vegetable-led.
Sourcing signals
✓
Low-impact beverage program
Soups are made from vegetables trimmed at the group's fine-dining kitchen; whole cattle are broken down in house rather than bought ready-cut; four lemonades are made on the premises (strawberry-lime, elderflower, mango-ginger, hibiscus-cinnamon).
Rotating craft tap and bottled Frisian and Dutch breweries (Grutte Pier, Texels Skuumkoppe, Jopen, 't IJ, Maallust). House-made lemonades (four varieties) and local Sourcy mineral water.
