Bistro Rocco
66-70
Gastronomy points 2025
Neighbourhood heart, seasonal soul
Bistro Rocco keeps things delightfully local and low-key. More than half of the produce comes from within 200 km, from kombucha brewed by Figa to vegetables from Groenlof and bread from Bloemberen. The menu follows the seasons and avoids unnecessary packaging; even the water used to cool pasta or eggs is collected to nourish the plants outside. Inside, the mood is as important as the menu: a friendly café where prices stay fair, staff are trained and supported, and every shift ends with an open conversation.
Sustainability highlights
- Over half of all produce sourced within 200 km from trusted local makers
- Minimal packaging and filtered tap water instead of bottles
- Cooling water reused to water plants and herbs
- Seasonal menu with plans for wild-foraging courses
- Regular team training, development and open daily feedback