Flore

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.