WSGGNetherlands
The art of the vegetable
Some of the most exciting kitchens in the Netherlands put vegetables at the centre of the plate. The We're Smart Green Guide, by Frank Fol, has made finding them its mission: its team visits and reviews restaurants in over 50 countries, awarding 1 to 5 radishes for the share of fruit and vegetables on the menu, culinary creativity, and care for people and planet. We're proud to have them as founding partner.
125 kitchens
Bridges
Amsterdam · Amsterdam-Centrum4.6
A fish-led French kitchen inside Sofitel Legend The Grand Amsterdam, serving classic technique with a contemporary, locally rooted touch.
Bolenius Rembrandtpark
Amsterdam · Rembrandtpark4.9
A kitchen garden and greenhouse at Rembrandtpark supply vegetables, herbs and flowers that lead the menu, with fish and meat as accents. Weekly menus follow the garden and named suppliers — Lindenhoff, Jan Veerman for North Sea fish, De Groene Lantaarn for grains — combined with house-baked bread, fermented sauces and miso. The kitchen practises water conservation (ozone treatment), composting and plastic avoidance. Recognised by We're Smart Green Guide at 5 radishes.
Bonboon
Amsterdam · Jordaan4.7
Fully plant-based fine dining in Amsterdam's Jordaan, where seasonal vegetables take centre stage across a rotating tasting menu drawing on Asian, European and Middle Eastern flavours. The kitchen builds depth through fermentation, smoking and confit techniques. Recognised by We're Smart Green Guide at three radishes.
Brut172 by Hans van Wolde
Reijmerstok · Mergelland4.9
Creative French fine dining in a restored Limburg farmhouse where chef Hans van Wolde realises a disciplined 60:40 vegetable to protein philosophy through precision saucework and deep knowledge of the Mergelland terroir. The kitchen holds five radishes from the We're Smart Green Guide, recognising its plant forward mastery.
Café Binnenvisser
Amsterdam · Oud West4.3
A neighbourhood café in a stained glass corner building in Amsterdam West, where vegetables lead each weekly changing menu sourced from local producers, with meat and fish as supporting elements. Served alongside natural wines and craft beers. Recognised by We're Smart Green Guide at two radishes.
Choux
Amsterdam · Centrum (Oosterdokseiland)4.6
Vegetable-forward tasting restaurant in an industrial waterfront setting near Amsterdam Centraal, where chef Merijn van Berlo builds seasonal menus around 90% produce — vegetables, herbs and flowers sourced from nearby growers. Recognised by We're Smart Green Guide at five radishes.
Ciel Bleu
Amsterdam · De Pijp (Nieuwe Pijp), Amsterdam Zuid4.7
Dining on Hotel Okura's 23rd floor with panoramic views, chef Arjan Speelman pairs French technique with Japanese accents and Dutch seafood. The kitchen sources organic vegetables and regional herbs for French-influenced menus, offering vegetarian options. Recognised by We're Smart Green Guide (two radishes).
Cornerstore
Amsterdam · Noord4.4
Vegetable-led sharing restaurant in Amsterdam Noord, blending Asian flavours with natural wine. The kitchen shifts its seasonal menu daily, with a plant-forward tasting menu as the primary offering. Recognised by We're Smart Green Guide at three radishes.
Daalder
Amsterdam · Amsterdam-West4.4
In Amsterdam-West, French technique meets Moluccan and Indonesian influences in an informal tasting menu where vegetables and seasonal fruit anchor every course, sourced from suppliers including Prestige Fruit and Koppert Cress. Recognised by We're Smart Green Guide (four radishes).
De Nieuwe Winkel
Nijmegen · Stadscentrum4.8
Plant-based fine dining in Nijmegen, where chef Emile van der Staak transforms locally foraged ingredients and food-forest produce through fermentation, whole-plant techniques and botanical experimentation. Recognised by We're Smart at Untouchables level.
Flore
Amsterdam · Centrum4.7
Conscious fine dining in the heart of Amsterdam, where vegetables lead structured menus built on seasonal Dutch produce and North Sea fish, grounded in fermentation techniques. Recognised by We're Smart Green Guide at five radishes.
Heimat
Utrecht · Wittevrouwen4.8
Vegetable-forward fine dining in Utrecht's Wittevrouwen neighbourhood, where chef Niels van Zijl builds seasonal tasting menus from local produce and local partnerships, grounded in Dutch terroir. Recognised by We're Smart Green Guide at four radishes.
Helling 7
Amsterdam · Noord4.6
Fire-driven kitchen on Amsterdam's historic NDSM wharf, grilling local seasonal vegetables and ingredients over open flame in a dining room built from reclaimed shipyard steel. Recognised by We're Smart Green Guide at three radishes for vegetable-forward cooking.
Kaagman & Kortekaas
Amsterdam · Nieuwe Zijde, Centrum4.5
Built on wild game and foraged herbs, with seasonal vegetables featured equally throughout weekly-changing menus. Recognised by the We're Smart Green Guide.
Kasvio
Utrecht · Wittevrouwen4.8
A fully plant-based tasting menu restaurant where foraged greens and ferments are core ingredients, centred on vegetables. Recognised by the We're Smart Green Guide with three radishes.
La Nouvelle Auberge
Tilburg · De Oude Warande4.5
Contemporary French-Dutch fine dining built on an 80/20 principle, with vegetables leading and on-site herbs and regional suppliers anchoring the kitchen. Recognised by the We're Smart Green Guide with two radishes.
Lars Amsterdam
Amsterdam · Houthavens4.7
In Amsterdam's Houthavens, French technique meets Asian accents in a kitchen supplied by its own rooftop garden. Vegetables and herbs from the garden lead the Green Menu, recognised by We're Smart Green Guide (four radishes).
Lutum
Wijk bij Duurstede · Town centre4.9
Surprise tasting menus follow the rhythm of nearby gardens, food forests, and the local fisherman. Vegetables lead every course, sourced from named growers and a local food forest. Recognised by We're Smart Green Guide (two radishes).
Maeve
Utrecht · Binnenstad4.8
Casual fine dining in an 18th-century Utrecht monument, where seasonal Dutch produce leads the menu: asparagus and wild garlic in spring, root vegetables and celeriac in winter, combined with French technique and international accents. Recognised by We're Smart Green Guide (four radishes).
MOS Amsterdam
Amsterdam · Centrum
Fine dining on the IJ waterfront where chef Egon van Hoof threads Asian and Middle Eastern accents through French technique. Seasonal vegetable-centred tasting menus receive equal creative attention to meat and seafood, earning recognition from We're Smart Green Guide (3 radishes).