8 sustainable restaurants
From producing locally sourced sausages to running a campaign agency for food and sustainability: Samuel Levie is committed to creating a better food system in all kinds of ways. These are his favorite sustainable restaurants.
De nieuwe winkel, Nijmegen
“Chef Emile van der Staak sources many of his products from Wouter van Eck’s food forest. I have to admit that I’ve never eaten at the restaurant, but I have tasted Emile’s dishes many times, and they’re delicious. They’re temporarily closed for renovations and won’t reopen until May. So make your reservation in advance.”
Piloersemaborg, Den Ham
“Dick Soek is a chef I have a great deal of respect for. He focuses on the region and has a local source for virtually every ingredient.”
Restaurant BAK, Amsterdam
“Restaurant BAK’s philosophy is really cool. Vegetables take center stage, and the meat and fish they serve are caught in the wild.”
Restaurant ‘t Ailand, Lauwersoog
“Something everyone should definitely do at least once: eat fish at ‘t Ailand by Jan and Barbara. Jan and Barbara are ‘slow’ fishers who use sustainable fishing techniques. At the restaurant, you eat ‘whatever the Wadden Sea provides’. Another useful thing: they sell their own catch, so after your visit you can take some fresh or frozen fish home.”
RIJKS, Amsterdam
“Joris Bijdendijk is a strong advocate for small producers, which is great. He’s also serving more and more vegetables, which is naturally a very positive thing in terms of sustainability.”
Gulpener Brouwlokaal, Gulpen
“The Brouwlokaal consists of a Microbrewery, Flavor Library, Beer Theater, Study Lab, Beer Shop and a café that follows a 25-mile concept: they only serve dishes made with ingredients produced within a radius of about 40 kilometers.”
Instock, Amsterdam, The Hague, Utrecht
“At Instock, they work with products that would otherwise go to waste. Vegetables, fruit, cheese, eggs and bread from Albert Heijn, meat and fish from suppliers with unsold products, and leftover wine batches from Gall&Gall.”
Circl, Amsterdam
“At Circl restaurant in the Zuidas, everything possible is sustainable or circular: from chairs made of recycled refrigerators to dishes made with rescued vegetables. Chef Rudolf Brand is deeply committed to this.”
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