“A kitchen surrounded by fertile soil where vegetables and herbs thrive … Where daylight shines in from all sides and where the chefs are free to express their creativity daily using the best the season has to offer. It seems an obvious concept, but I spent twenty years surrounded by white tiles under fluorescent lighting before I came up with it.” – chef Gert Jan Hageman
Restaurant De Kas has its own greenhouse and garden near the restaurant, where they grow Mediterranean vegetables, herbs and edible flowers. They also have a large field about 10 kilometres from Amsterdam in the Purmer Polder, where they grow seasonal vegetables.
In the world teeming with McDonalds , Pizza Hut and other industrial food serving outlets it’s wonderful to see a restaurant that is built around fresh food grown and harvested by the restaurant team.
De Kas is more an exception because of the sheer space needed for such an initiative . Yet , that are restaurants with the luxury of space who choose to adopt the beaten bath. Increasingly hotels are beginning to grow some herbs / vegetables in their gardens (hotels tend to have more space than a restaurant ).
What’s striking about De Kas is the combination of eco friendliness and style that makes it so distinctive.