Restaurant De Kas

L'avis du Guide Michelin

De Kas has grown steadily since it was established in 2001 and has now reached maturity. "From plant to plate" has always been the motto here, a vision of mindfulness that seemed a tall order at the outset. Persistence has paid off, and De Kas has become a benchmark in its field. They grow about 300 varieties of vegetables, herbs and fruit both on site and in their larger field in the Beemster Polder. What is harvested in the morning from the imposing greenhouse will take pride of place on the plate a little later, in light, modern creations. Tip: Make a beeline for the fabulous garden terrace. Wim de Beer and Jos Timmer are masters in the art of delicately balancing sweet and sour flavours. Subtle sauces highlight the creative vegetable dishes (sometimes with meat or fish). Celeriac, for instance, is gently cooked and paired with aromatic black truffle to accentuate its earthy character, alongside goat's cheese cream and a rich buttermilk sauce finished with herb oil. The wealth of natural produce that these chefs have at their disposal is a constant source of inspiration for their seemingly boundless creativity, and that is what foodies really revel in.

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📍 Kamerlingh Onneslaan 3, Amsterdam, 1097 DE, Netherlands

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