Book now: Michelin-starred restaurant Wils launches plant-based tasting menu during National Week Without Meat & Dairy
The National Week Without Meat & Dairy is just around the corner. From March 4 through 10, 2024, we’ll be inspired to eat less meat and dairy. One of our favorite initiatives comes from restaurant Wils. The Amsterdam-based Michelin-starred restaurant is launching an entirely plant-based menu from March 4 through 9. And at a very appealing price.
This year marks the seventh edition of National Week Without Meat & Dairy. During the first week of March, they are partnering with 51 organizations. From Albert Heijn and Jumbo to Mora and Unox, they are all taking part to raise awareness of sustainable food choices.
Plant-based menu at Michelin-starred level
That week, restaurant Wils is also launching an initiative: a fully plant-based menu at a bargain price. Michelin-starred dining, with a focus on a better climate? Yes please.
Cooking with fire and vegetables
Executive chef Joris Bijdendijk and Chef de Cuisine Thomas Val will be on fire in the kitchen from March 4 through 9. Three themes take center stage: the product, fire and techniques. For example, the chefs create stunning dishes from the organic vegetables grown by Perry Falter of Landzicht farm. A sneak peek: ash-roasted pumpkin, yellow beetroot, fambedou broccoli, Jerusalem artichoke terrine with walnut caramel and ‘cream cheese’ made from fermented bulghur. Wow!
You can take that on fire quite literally, by the way. Bijdendijk and Val showcase their skills among fire pits, wood-fired ovens and pulley grills. You can watch them working the flames in the open kitchen.
What gets measured gets managed
Taking part in National Week Without Meat & Dairy ties in with restaurant Wils’ motivation to contribute to a better climate. Last year, Wils partnered with Low Food, Deloitte NL and Pré Sustainibility to measure the restaurant’s environmental impact. CO2 emissions, land use, water use and pollution, as well as other air emissions, were measured for 2022. This year, restaurant Wils will once again calculate its environmental impact, in collaboration with Deloitte and Low Food. After all, what gets measured gets managed, as Bijdendijk himself believes. ‘At Wils, we have always cooked a lot with vegetables. So we’re delighted to cook exclusively plant-based for a week. And being able to show the impact of that as well is truly fantastic; it gives us insights,’ he says in a statement from Wils.
Book now
Wils’ plant-based menu will be available from March 4 through 9. You can choose between a three- or five-course lunch (€ 50/€ 65) or a five-course dinner (€65). Booking is definitely recommended, because trust us: this menu is gewils – er, sought-after. Make your reservation here.
Also read:
- Schnitzel Night is back at Wils Bakery Café!
- Wils Bakery Café is the first bakery to receive a Michelin Bib Gourmand
- Gratinated oysters with Champagne sabayon by Joris Bijdendijk
Image: Wils
