Bridges
Amsterdam4.6
Set in the former canteen of the city hall, in a building that traces its origins to a 1411 convent, Bridges occupies one of the most layered addresses in Amsterdam, anchored by Karel Appel's 1949 mural at the entrance. Executive Chef Raoul Meuwese describes the kitchen as classic and traditional French with international influences and a local touch. The five- and seven-course Menu du Chef is built around fish and Dutch seasonal ingredients, with à la carte and a private chef's table for groups of up to six. The dining room sits between two of Amsterdam's oldest canals, paced for an unhurried evening; a sommelier-curated wine list and a private dining room for up to twelve round out the offer.
Bolenius Restaurant
Amsterdam4.9
Bolenius brings Dutch produce to the centre of the plate, with a kitchen garden and greenhouse at the edge of Rembrandtpark supplying much of what reaches the table. The restaurant is built around the idea that vegetables, herbs and seasonal ingredients deserve the leading role, while fish and meat play a supporting part. Glass walls open onto the park, blurring the line between garden and dining room. Chef Luc Kusters, a founding figure of the Dutch Cuisine movement, has shaped a menu where roughly 80 per cent of each plate is plant based. Weekly rotations follow the micro seasons, and dishes are built around what the garden and local producers can offer at that moment. A botanical cocktail bar draws on the same herbs growing outside the window.
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Café Binnenvisser
Amsterdam4.3
Café Binnenvisser occupies a striking corner building on Bilderdijkstraat, where stained glass windows and vintage furniture set the tone for a modern take on the traditional brown café. The kitchen, led by Guus Lourijsen, treats vegetables as the centrepiece of every dish, building strong flavours around what arrives each week from local growers. Meat and fish feature as accents rather than centrepieces; the weekly rotation of roughly five or six dishes is shaped by seasonal availability. Natural wines and craft beers fill the drinks list, and a bar menu of oysters, cured meats and cheese from named Dutch producers rounds out the offer. Walk-ins are welcome at any time. Reservations are only taken for groups of five or more, and the atmosphere sits somewhere between a neighbourhood pub and a considered dining room.
Choux
Amsterdam4.6
Choux occupies a former tin factory and gin distillery on the IJ waterfront, its bright red facade marking a kitchen built almost entirely around vegetables. Chef Merijn van Berlo and sommelier Figo van Onna opened the restaurant in 2015 after a series of pop-up ventures, driven by the conviction that vegetables should occupy the centre of the plate. The five-course tasting menu, presented orally rather than printed, changes with the seasons and draws from nearby growers for its vegetables, herbs, and flowers. Animal protein plays a supporting role at roughly 10% of the menu, limited to game and shellfish. An open kitchen and industrial interiors softened by warm wood set a tone that is refined yet deliberately relaxed. Van Berlo co-created 621 Ferments with Lindenhoff, upcycling kitchen waste streams into koji-fermented garums. The wine list, overseen by Van Onna through sister company Zuiver Wijnen, centres on natural and biodynamic bottles.
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Flore
Amsterdam4.7
Flore occupies a sunlit room in Amsterdam's De L'Europe hotel, where chef Bas van Kranen cooks with a singular focus on Dutch produce and its seasons. The kitchen works without dairy, beef or pork, building dishes from slowly grown vegetables, wild foraged herbs and line caught North Sea fish. A signature plate of 25 seasonal vegetables, herbs and flowers changes weekly to reflect what the land offers. The dining room seats thirty guests across eleven tables, with a kitchen counter for those who want to watch the brigade at work. Two menus run in parallel: an omnivore path through the Dutch landscape and a fully plant based botanic menu built from more than eighty indigenous plants. Techniques such as fermentation, smoking and ageing add depth, drawing on Van Kranen's training in Japanese kitchens.
Heimat
Utrecht4.8
Chef Niels van Zijl opened Heimat in April 2024 with a clear conviction: let the land and its seasons dictate the kitchen. Trained at De Librije and Copenhagen's Kadeau, he brings Nordic technique to Dutch ingredients, centring tasting menus on what grows in the region. Vegetables lead, though the kitchen also prepares fish and meat with equal care. Chefs personally present each dish, weaving in the stories of local producers. The stripped-back space on Biltstraat blends professionalism with a deliberate informality suited to Utrecht's character. Within six months, Heimat earned both a Michelin Green Star and We're Smart's four radishes, the guide's highest classification for plant-forward dining.
Restaurant Kasvio
Utrecht4.8
A plant based tasting menu restaurant in central Utrecht where chef Mari Pitkänen builds Nordic flavoured courses from foraged greens, ferments, and organic European produce.
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De Kas
Amsterdam4.7
De Kas occupies a 1927 municipal greenhouse in Park Frankendael, Amsterdam Oost. The glass structure frames the kitchen's purpose: growing, harvesting and cooking vegetables on the same day. Over 300 varieties of vegetables, herbs and fruits are cultivated across the on-site gardens and a second plot in the Beemster polder, with the menu composed around whatever the harvest delivers each week. Chefs Jos Timmer and Wim de Beer, who took ownership in 2018, apply a light, Mediterranean approach to Dutch-grown produce. The fixed menu changes weekly, shaped entirely by what the gardens yield. Vegetables occupy the centre of every course; fish or meat appears in roughly one dish in ten. In summer, lunch is served on a terrace among the herb beds that supply the kitchen. A single evening seating and an open kitchen designed by Studio Piet Boon set an unhurried pace.
Entrepot
Amsterdam4.5
Entrepot occupies a former billiards hall on Entrepotdok, where high wooden beams and an industrial frame meet a warm, lively dining room with an open kitchen at its centre. The cooking follows a near rigid local philosophy: the kitchen works only with ingredients available in the Netherlands, replacing citrus with apple and olive oil with local alternatives. The daily menu is built around what arrives from the market that morning, with vegetables taking the lead and fish and game playing supporting roles. Most dishes are prepared over open fire, giving them a distinctive smoky depth. The wine list, recognised as Wine List of the Year at the 2022 Proefschrift Awards, favours expressive, often biodynamic bottles from France, Italy, Germany and Austria, selected from over 18 specialised importers.
Restaurant Showw
Amsterdam4.9
Born from the shared ambition of chef Dorus Floris and sommelier Lendl Mijnhijmer, Showw occupies a light-filled space in the CrossOver building near Amsterdam's RAI. The open kitchen produces what the duo calls high-end comfort food: dishes built around profound flavours and refined technique, from North Sea crab with satsuma to morel with truffle and black garlic. Interior designer Manon de Groot shaped the 340-square-metre dining room with clay-toned walls, dark flooring, and acoustic artwork. Seasonality drives the menu, which draws on Dutch produce from different regions: Oosterschelde lobster, Alkmaar cheese, and Dutch shrimps each appear in their own right. A full vegetarian tasting menu runs alongside the main carte. Lendl's wine service is distinctive; labels stay hidden until after tasting, encouraging guests to engage with each glass on its own terms. The cellar holds over 750 selections.
Vermeer
Amsterdam4.6
Vermeer occupies a sequence of 17th century canal houses within the NH Collection Amsterdam Barbizon Palace, opposite Centraal Station. Under chef Sebastian Baquero Garces, the kitchen applies classical French technique to Dutch ingredients across seasonal set menus of four to six courses. The dining room draws its atmosphere from the painter: restrained light, calm tones and an unhurried pace. Dishes are built around three elements (sea, land and earth) and rely on named Dutch producers, including outdoor raised Kemper chicken and hand-caught North Sea fish. An adjacent wine room, Vermeers Wijnkamer, extends the evening with wines by the glass and refined small bites selected by sommelier Dannis Apeldoorn.
Restaurant Wils
Amsterdam4.5
Restaurant Wils occupies the third floor of the building by architect Jan Wils, directly facing the 1928 Olympic Stadium he designed. The kitchen is built around an extended open hearth: three grills, a wood fired oven, a bread oven and a charcoal pit where every dish passes through direct contact with fire. Master chef Joris Bijdendijk and chef de cuisine Thomas Val shape a menu that shifts with the seasons, drawing on named Dutch producers and the restaurant's own rooftop garden. A full vegan tasting menu runs alongside the standard six courses, each track treated with equal precision. The room is open and generous, with a kitchen counter where guests watch the brigade work the flames. An on site bakery and patisserie round out the offering, producing bread served warm throughout service.
Rijks
Amsterdam4.4
Rijks occupies the Philips Wing of the Rijksmuseum, its floor to ceiling windows framing an open kitchen where the brigade works with precision. Joris Bijdendijk has shaped the restaurant around what he calls the cuisine of the Low Countries: a repertoire built on Dutch produce, enriched by flavours from centuries of trade. The menu moves between land and sea. Red beet millefeuille with tomasu soy sauce, grilled celeriac with North Holland Messeklever cheese, Zeeland oysters and heritage breed meats all feature, but vegetables take the lead more often than not. Bijdendijk co-founded the Low Food foundation, dedicated to rethinking Dutch gastronomy around sourcing and inclusion. That conviction runs through the kitchen: direct producer relationships, Slow Food Chefs' Alliance membership, and a wine list recognised by Star Wine List.
VanOost Restaurant
Amsterdam4.8
VanOost occupies the first floor of a former 1908 university building inside Pillows Maurits at the Park, its fifteen metre ceilings, original wooden beams and stained glass still intact. Chef Floris van Straalen, shaped in the kitchens of Sergio Herman and guided by three star chef Jannis Brevet, brings together French technique, Japanese precision and Indonesian accents in a cooking style built on restraint and the purity of each ingredient. An open kitchen framed by a marble bar anchors the room. The tasting menus move from delicate seafood preparations to vegetable courses of real depth, with a dedicated plant menu available on request. Named producers feature throughout: Lindenhoff asparagus in season, Balfego tuna from the Mediterranean. Sommelier Rick Neuteboom curates the wine programme, recognised with a Wine Spectator Award of Excellence.
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