Green House Utrecht

The kitchen works to an 80/20 ratio: 80% plant-based ingredients, 20% animal protein. Dinner is served as a sharing format across either six or ten dishes, and both menus are available in fully vegan or vegetarian versions. The urban farm one floor up supplies herbs, leaves, and forgotten Dutch crops directly to the kitchen.

Signature preparations include the Dutch Carrot Dog (a sous-vide knockwurst made entirely from carrots), celeriac shawarma pizza with vegan cheese, and pearl barley risotto with seasonal vegetables. A pizza oven fired with woody debris from Staatsbosbeheer and an X-oven heated with olive stone pellets handle the cooking without mains electricity.

The kitchen works from scratch with whole ingredients throughout: bread is baked in-house from fibre-rich brewer's grain, vegetable trimmings become foams and sauces rather than waste, and the team applies deliberate restraint with salt and seasoning.