Restaurant Heimat
76-80
Gastronomy points 2025
Shares what they know, not claiming what they are
“At Heimat, sustainability begins close to home.” The name, Heimat—signifying the emotional bond to one’s birthplace—was chosen by chef and owner Niels van Zijl. His background includes time at De Librije and Kadeau, both known for their focus on seasonality, locality, and foraging. These values carry into his own restaurant, where quality and timing shape the menu. Preservation plays a central role: ingredients reappear beyond their season, sometimes transformed into unexpected forms or as drinks. Both kitchen and front of house guide guests through dishes that are simple yet deliberate, each accompanied by the story of the local people behind the produce.
Sustainability highlights
- Produce sourced from small local farmers, fishers, foragers, and artisans
- Supplier visits arranged for the team to learn and build respect
- Nose-to-tail gastronomy with a creative approach to food waste
- Interior, ceramics, and uniforms crafted by local artisans
- Wines from winemakers working in harmony with nature
- Staff work a maximum of 48 hours per week; overtime compensated with additional paid time off
- Mindful use of water and waste materials
Information
Head Chef: Niels van Zijl
Biltstraat 48, Utrecht 3572BC, Netherlands