De Kas Amsterdam
De Kas Amsterdam
Photo: © Rinze Vegelien / Eline Severijns (Media De Kas)
Category:Greener cities

The 8 Michelin Green Star restaurants of the Netherlands

Enjoying good food can be an amazing experience. When your meal is not only delicious but has also been prepared with a focus on sustainability, that experience becomes even more profound! So make a green choice and dine at one of the following 8 restaurants that have been awarded a Michelin Green Star.

1. De Librije, Zwolle

Jonny and Thérèse Boer's out of this world culinary talents have recognized for years. They collaborate with local farmers and use vegetables from their own garden and greenhouse. At De Librije, the love of food is ubiquitous and is evident in every aspect and ingredient of your meal: from the handpicked mushrooms to the self-caught fish.

2. Bolenius, Amsterdam

The Amsterdam Zuidas area also boasts a beautiful bounty from a vegetable garden. Luc Kusters’ restaurant is the flagship of Dutch Cuisine, a culinary movement that promotes Dutch cuisine and gastronomic culture. The vegetables at Bolenius are renowned far beyond the Dutch border.

3. De Kas, Amsterdam

Sometimes the name says it all! Restaurant De Kas (the Greenhouse) grows approximately 300 kinds of vegetables, herbs, and fruits in its own greenhouse. Jos Timmer is true to the plant-to-plate philosophy and serves fresh produce that was handpicked that very morning.

4. Lokaal, Doetinchem

Completing the circle is Bjorn Massop's ultimate goal at restaurant Lokaal (only in Dutch). He follows the farm-to-plate philosophy and uses as many locally sourced ingredients as possible. So much so, that even the serving platters were once trees in the local forest.

5. De Nieuwe Winkel, Nijmegen

Emile van der Staak is synonymous with botanical gastronomy. He selects the plants for his latest dishes as he wanders through the food forest. After all, the origin of the food is just as important as its taste, according to the idealists at De Nieuwe Winkel.

6. ONE, Roermond

Menus printed on paper made from tomato fiber and organic table linens: Restaurant ONE understands the true meaning of sustainability. In a rustic yet tastefully designed former factory building, Edwin Soumang serves adventurous dishes prepared with vegetables from their own garden.

7. Aan Sjuuteeänjd, Schinnen

Organic produce rules at Aan Sjuuteeänjd restaurant(aka Sjuut, to keep it simple). Jean Thoma prepares delicious local dishes using heirloom vegetables from their own garden. Sustainability in all areas is of paramount importance here at Aan Sjuuteeänjd (only in Dutch).

8. Het Seminar, Zinderen

Self-sufficient and idealistic: these are the distinctive features of Het Seminar (only in Dutch) restaurant. Nose-to-tail cooking is the rule of thumb here. Jelle Wagenaar informs guests about the seasonality of products and cooks without a menu using only products that are available at the time.

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