De Dyck

An ambassador for circular gastronomy

At this restaurant, located on a farm a little outside Amsterdam, only local produce is served, be it vegetables, pigs, or cows. The wines come from within a 500 km area of the restaurant, which is presented in an informative and clear way on the menu. Seafood is also carefully sourced, including the invasive American crayfish. The menu is characterized by the seasons, and thanks to the use of different preservation methods, the ingredients can be enjoyed all year round. The aesthetically pleasing gastronomy has a natural and stripped-down feeling. The dishes reflect their surroundings — and although the techniques are sometimes advanced, they never get in the way of the ingredients.

Summary:

• 99 percent of vegetables and herbs are home-grown

• All wines sourced within a 500 km radius of the restaurant

• A circular approach to compost management

•Working hours are kept at a reasonable level for staff

• Solar and wind electricity power the restaurant