Eating from the greenhouse at a height of 76 metres

Almost every week, a new hotel opens in Amsterdam. And most of them boast at least one unique feature. At QO, that feature is the hi-tech vegetable greenhouse on the 22nd floor, at an unprecedented height of 76 metres.

The 200 m2 greenhouse in Amsterdam-East’s Amstelkwartier is still a little empty. But soon, tomatoes, herbs and vegetables will be growing here at a height of 76 metres, directly above rooftop bar Juniper & Kin at QO. Part of the harvest is processed in the kitchen there. The other part goes to the ground floor, to restaurant Persijn, led by executive chef Alexander Brouwer and executive sous-chef Tjitze van der Dam, and inspired by Michelin-starred chef and Dutch Cuisine champion Luc Kusters.

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Dutch Caprese

Persijn was named after the thirteenth-century lord of Amsterdam, Jan Persijn, whose family crest forms the basis of both the city’s three St Andrew’s crosses and Persijn’s restaurant logo. The emphasis in this restaurant is on Dutch products. From wines by, among others, Betuws Wijndomein, to, for example, tomatoes from its own greenhouse. Although the LED-lit space cannot produce enough tomatoes to make the signature dish ‘Dutch Caprese’ in the desired quantities.

The omega bass swim at a height of 76 metres.

The greenhouse, managed by urban farmer Matthias van den Berg, is therefore not only an in-house supplier but also a lab where different varieties of herbs and vegetables are tested in order to select the most suitable types. These are then grown by local growers to ensure a guaranteed supply. Such as the tomatoes that are dusted with tomato powder and filled with Groningen mozzarella and home-grown basil, appearing on the menu as ‘Dutch Caprese‘.

Roof-to-table

Sustainability, circularity and innovation are always the key priorities. For example, in aquaponic cultivation, where the plants provide food for the omega bass in the tanks below and vice versa. The omega bass swimming at an unprecedented height ultimately end up on the plate of the ‘Dutch Eatery’, as Persijn likes to call itself, in accordance with the roof-to-table principle, accompanied by green herbs and pearl barley.

You can find more information about QO and Persijn, which opens at the end of March, here.

Image: QO Hotel