4 - Recognised
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The kitchen has confirmed practice across five areas of responsible cooking. Sourcing runs largely through the island and the Wadden region. All fish on the card comes from the region through Veltman Vis in Harlingen, a supplier certified to MSC, ASC and the regional Waddengoud mark, which also carries the animal sourcing side of the menu. Bread comes from Bakkerij Westers on Vlieland, and drinks are ordered through Dr. Mol, a new island wholesaler the pavilion moved to in order to cut transport runs between the mainland and Vlieland. The seasons shape the card as well, with a catch of the season at day price, spring produce such as May turnip and green asparagus, and a separate high season menu.
On waste, the spent grain left after brewing the pavilion's own BRIES beer goes to Bakkerij Westers and is baked into the bread served at the table. Cocktails are poured from the tap, and guests taking a drink onto the sand are offered a reusable cup instead of a single use one. The pavilion also works with the municipality of Vlieland and Sundo on the free sunscreen dispensers at the beach crossings, now in their fourth season.
The impact dimensions
Low waste & circular practices
Sustainable animal products
Regional North Sea fish comes from Veltman Vis, certified to MSC, ASC and Waddengoud; bread from the island baker Bakkerij Westers; beer and drinks sourced through island producers Brouwerij Fortuna and Dr. Mol.
All fish on the card comes from the region through Veltman Vis in Harlingen, certified to MSC, ASC and the regional Waddengoud mark. Bread comes from Bakkerij Westers on Vlieland. The house beer BRIES is brewed on Vlieland using dune water and island ingredients. Drinks have moved to Dr. Mol, a new island wholesaler, to reduce transport between mainland and island. Seasonal produce such as May turnip and green asparagus feature on the card.
Meat, dairy and vegetables carry no origin detail. Charcuterie is Italian. Coffee is Segafredo and most wine is imported. Island spirits, Vlieland gin and island honey rum, sit alongside the beer.
Strongest source Restaurant submission
Seasonality shapes the card: catch of the season at day price, spring produce, and a separate high season menu.
Seasonality is stated as the kitchen's organising principle. A whole catch of the season is served at day price with matching garnishes. Spring produce appears on the current card as May turnip and green asparagus. Seasonal fruit is used across breakfast, pancakes and desserts. The card is published as a high season menu, indicating at least a high and low season programme.
Strongest source Restaurant submission
Spent grain from the house beer is baked into the restaurant's bread; tap cocktails reduce packaging; reusable cups replace single-use plastics.
The spent grain left after brewing the house BRIES beer is sent to Bakkerij Westers on Vlieland and baked into the bread served at the table, a closed-loop byproduct reuse with both partners named on the menu card. Cocktails are poured from the tap in place of individually built drinks. Guests taking drinks onto the beach are offered a reusable Badhuys cup instead of a single use one, priced on the card. All drinks purchasing has moved to the island wholesaler Dr. Mol to reduce transport movements between mainland and island. The terraces have been made smoke free, with ashtrays at the walkway and stairs to keep the beach clean.
Strongest source Restaurant submission
All fish from certified Veltman Vis (MSC, ASC, Waddengoud); meat carries no supplier or welfare label.
All fish on the card is stated to come from the region and is supplied by Veltman Vis, a Harlingen fishmonger. Veltman Vis holds MSC certification for wild-caught product, ASC for farmed, and the regional Waddengoud mark, which requires sustainable production methods and independent inspection, with fish registered from catch to kitchen.
Meat is untraced: entrecote, flat iron steak, rib fingers, chicken thigh, bacon, pork satay and Italian charcuterie carry no supplier, breed, origin or welfare label. Dairy is unattributed.
Strongest source Restaurant submission
Sunscreen dispensers at beach crossings run for four seasons in partnership with the municipality; drinks sourcing shifted to an island wholesaler to support young entrepreneurs; year-round employment for a local team.
The municipality of Vlieland records that the free sunscreen dispensers at the beach crossings were placed in partnership with the pavilion and Stortemelk campsite, available to anyone at no charge, and made with harmless environmental formulation. The pavilion's own card confirms the arrangement is running for a fourth consecutive season, which establishes recurrence and currency.
Drinks sourcing has been moved to Dr. Mol, described on the card as a choice to support young island entrepreneurs as well as to reduce transport. The terraces have been made smoke free, with the number of children at the pavilion given as the reason.
Dedicated plant-based mains (burger, ravioli, udon); two vegetarian pizzas; vegan options marked throughout, including bitterballen and cauliflower wings. Vegetables occupy their own menu section.
Plants have a defined place on the card without being its centre. The dinner list carries three plant-based main courses (a mushroom duxelles burger, pea and walnut ravioli, yaki udon). Two of five stone oven pizzas are vegetarian, and the panzanella is a vegetable-led salad. Vegetarian and vegan availability is printed throughout, with a vegetarian and vegan legend marking dishes from breakfast (vegan bitterballen, cauliflower wings) through mains and desserts.
Four fish mains, six meat mains from the charcoal grill and a fish-led starter section mean animal proteins remain at least as prominent, with vegetables frequently as sides (fresh spinach and roasted potato are listed as paid extras).
Strongest source Restaurant submission
Sourcing signals
✓
Low-impact beverage program
House beer BRIES brewed with Vlieland dune water and island ingredients; BOZU sodas have no added sugars; island gin and rum spirits stocked; all drinks source through island wholesaler Dr. Mol.
