
Foer
86-90
Experimentation and courage
Foer continues to provide guests with creative and dynamic cooking centered around fermentation, drying, smoking, and various types of pickling. It feels modern and sophisticated, but without any of the technical brilliance outshining the intrinsic qualities of the ingredient. This is exactly how it should be! Additional kudos for the effort of staff being more aware of the food’s impact on the climate. Here, they demonstrate knowledge and expertise that’s clearly above average.
Sustainability highlights
- Values traceability to identify the origins of products and ingredients
- Invested in a Bokashi compost system to reduce waste streams and a rainwater collection to irrigate a terrace garden
- Does not serve tuna or foie gras
- Only features wines from Europe, mostly biodynamic and organic
Information
Head Chef: Steven Broere
Cruquiusweg 9 1019 AT Amsterdam, Netherlands
More sustainable
restaurants