Restaurant Kasvio

Kasvio, Finnish for herbarium, is the plant based kitchen of chef Mari Pitkänen, who relocated the restaurant to central Utrecht in late 2025. The menu does not aim to replicate non vegan dishes; it draws on culinary memory and Nordic flavour to compose vegetable led courses on their own terms.

Five course, four course, and three course tasting menus turn over every two to two and a half months, with dishes presented alongside short poems and explained by the floor team.

Behind the room, kombuchas are fermented in house, gas equipment has been replaced with electric run on green power, and the dining space was built around reclaimed railway sleepers and tables cut from fallen trees outside the city.