Top Treats

A fish-led French kitchen inside Sofitel Legend The Grand Amsterdam, serving classic technique with a contemporary, locally rooted touch.

Pioneering organic farmhouse restaurant where chef Jean Thoma builds surprise menus around heritage breeds, forgotten vegetables, and produce from the kitchen's own garden and picking forest, rooted in local and seasonal sourcing, responsible animal farming, waste reduction, and plant forward options.

Vegetable-led fine dining in a 15th-century convent, built on a strict 50-kilometre sourcing radius, seasonal menu, nose-to-tail preparation, responsible fish handling, and open-fire cooking.

A contemporary Dutch restaurant set inside a 19th century villa on the Flora Batava country estate, on the river Vecht near Breukelen.

Fully plant based, organic and gluten free neighbourhood restaurant in a converted warehouse on Amsterdam's Entrepotdok, where seasonal vegetables guide a Mediterranean menu and fermentation and preservation reduce waste and extend produce life.

Fine dining kitchen where chefs Thomas van Voorst and Luc Rensen interpret New Nordic cuisine through seasonal Dutch vegetables and foraged wild elements, with zero waste operations, in house ferments, biodynamic wines, and vegetable and dairy menu options receiving the same culinary depth as meat and fish.

Modern Dutch kitchen sourcing directly from named regional suppliers and its own kitchen garden, with a plant forward weekly changing menu, waste reduction through composting systems, fermented sauces from surplus bread, and nose to tail preparation.

Modern Dutch vegetable forward restaurant where seasonal produce from the kitchen's own organic garden shapes menus rooted in local sourcing and a predominantly plant forward approach.

Fair dining restaurant in a monumental small church, with strong record across local and seasonal sourcing, waste reduction, responsible meat sourcing, and plant forward menu development.

Fully plant based restaurant on Utrecht's Oosterkade where vegetables lead in creative multi course dinners and relaxed daytime fare, all made from scratch, with localised sourcing from named producers and seasonal menu rotation following availability.

Vegetable led restaurant set inside a converted Utrecht church with communal tables, house brewery and Golden Green Key certification, rooted in local and seasonal sourcing, waste reduction through preservation and certification, and documented social impact.

Vegetable bistro in Amsterdam-West blending seasonal small plates with natural wines, built on strong local sourcing from named dairy and farms, waste reduction through short seasonal menus and daily purchasing, and a predominantly plant forward kitchen.

Neighbourhood-focused seasonal cooking featuring fresh, in-season produce from named suppliers, with documented waste reduction practices and independently-assessed seafood sourcing.

Globally inspired seasonal sharing plates in a cultural garden, with a plant-forward kitchen built on local sourcing, waste diversion practices, and responsibly sourced animal products.

Perched on Hotel Okura's 23rd floor, chef Arjan Speelman pairs French technique with Japanese accents and Dutch seafood. The hotel holds Green Globe Platinum certification, operates 873 solar panels, runs food waste donation partnerships and staff development investment, and sources produce regionally.

Student-run vegetarian eetcafé on Amsterdam's Zeedijk, combining creative plant based cooking with live music, art exhibitions and a cooperative ethos.

Historic grand café on The Hague's Grote Markt blending Dutch comfort cooking with Neapolitan pizza from named local suppliers. Green Key Gold certified with 100% electric kitchen operations and participation in an emissions-free urban logistics hub, plus expanding plant-based menu options.

Fully vegan organic lunch café and restaurant in Groningen's city centre, serving seasonal dishes from locally sourced vegetables with a focus on plant-based dining and social impact.

Tasting menus built around the restaurant's own organic farm produce, with seasonal menus set by daily garden harvests. Practices include on-site waste reduction, minimal reliance on animal products, and plant-forward cooking throughout.

A seafood-and-vegetable restaurant drawing from its own one-hectare organic kitchen garden and the daily catch of local fishermen, built on seasonal cooking, responsible seafood practice, and a plant-forward approach.