Greens

Greens in the Park sits in a glass greenhouse nestled among the rose gardens and sculptures of Westbroekpark. Head chef Ayk van de Stadt builds menus around what the adjoining 3,400 m² biodynamic garden produces each week, limiting each dish to five core ingredients.

The garden serves a dual purpose: it supplies vegetables, herbs and edible flowers to the kitchen while providing daily supported work placements for 20 to 30 people with distance to the labour market, guided by therapeutic horticulture specialists from Stichting Mens en Tuin. Restaurant profits fund the foundation that runs the programme.

During the day the restaurant operates as a relaxed kitchen with breakfast, soups and salads. In the evening, reservations unlock multi-course seasonal dinners paired with matching drinks.