Restaurant De Kas
Restaurant De Kas has been working with the concept “harvested in the morning, on your plate in the afternoon” since 2001. The gardens in Amsterdam and the Beemster are the heart and soul of the restaurant and its menu. They reflect the changing seasons and never fail to surprise.
In these gardens – greenhouse and open air – around 300 varieties of vegetables, herbs and fruits are grown. Harvested at the very last minute and prepared in the kitchen as quickly as possible.
Restaurant De Kas can be found in the Frankendael Park, in East Amsterdam. This park was first drained in 1630, after which it became a popular area for wealthy city residents living on the canals who had their country houses here. In 1927, several huge greenhouses were built to provide other parks in the city with trees, grasses and exotics such as banana plants and palm trees. By the end of the 20th century demand had dropped so badly that the greenhouses were essentially redundant. No longer needed and unloved, the greenhouses seemed destined for demolition. In 2000 one nursery was given a new purpose, when the then owner Gert Jan Hageman decided to convert the nursery into a restaurant.
The old greenhouse in the project – which was beyond repair – was razed to the ground. The original beams remained intact, but the gigantic chimney that originally heated the greenhouse had to be completely rebuilt with new bricks. Studio Piet Boon created the interior design, making De Kas one of Boon’s first restaurant projects. In the design, he opted for simple, clean lines and natural materials such as wood, brick and steel. After an extensive renovation, the old greenhouse was given a new future as a restaurant. Eating under the roof of a greenhouse, looking up at the stars, with a view of the other greenhouses where vegetables and herbs are grown. This is the story of how De Kas became one of the first farm-to-table restaurants in the world.
The greenhouses in Amsterdam are used to grow herbs and edible flowers and also to cultivate nursery plants for the field in the Beemster. The restaurant grows plants in the garden as well as hydroponically inside the greenhouse. This allows for the harvest of watercress, celery, purslane and other leafy vegetables as freshly as possible all year long. The garden is so much more than just ingredients for the pantry. It is a luxury to have a place for growing and cultivating organic products in the middle of the city. With this luxury comes a responsibility too, which is why the garden in Amsterdam is open to anyone who wants to visit and have a look around. An oasis of green for neighbours, friends and guests, who can come and enjoy a glass of wine between the flowering fennel and fragrant basil in the middle of Amsterdam.
In the Beemster, about 20 kilometers from Amsterdam, there is an additional hectare of land and greenhouse space in the middle of the polder to grow the herbs, vegetables and fruits. The garden in the Beemster – on the UNESCO World Heritage list since 1999 – gives the opportunity to plant the vegetables and herbs cultivated in Amsterdam out in the open and let them quietly continue growing. Tomatoes, aubergines, potatoes, courgettes, runner beans, purslane, basil, chard, legumes; these give endless inspiration for the restaurant´s menu every day. Since not all of the vegetables can be grown by the restaurant themself, they also work with farmers in the Amsterdam and Beemster area for the very best capucines, grapes, pumpkins, Brussels sprouts, plums, apples and more. All sustainably and organically grown.
In 2018 Wim de Beer and Jos Timmer took over the company. They focus even more strongly on local and sustainable, in all parts of the company. And above all, on serving the most beautiful and delicious vegetable dishes. The duo previously earned a Michelin star together as chefs at Rijks in Amsterdam. De Beer previously worked at Parkheuvel and Bolenius. Timmer worked at Vermeer and Jamie Oliver, among others.
The menu tells the story of De Kas´ gardens. Food from here and now, prepared with respect and pleasure. The seasons are followed one day at a time. Vegetables play the starring role in the menu, accompanied by a portion of fish or meat when appropriate. The most beautiful and freshest products, moved as quickly as possible from plant to plate. The restaurant uses as many Dutch home-grown products as possible and combines them with international flavors and cooking techniques. De Kas works with fixed menus. There is no à la carte.
De Kas has 15 points in the Gault & Millau guide, is listed in the 50 Best Discovery, has a Green Michelin star and has been awarded Best Organic Restaurant in the Netherlands three times in a row.
Location: Kamerlingh Onneslaan 3, 1097 DE Amsterdam, The Netherlands
Hours: Monday to Sunday 12 PM - 1.45 PM and 6 PM - 9.30 PM
Phone: +31 20 462 4562
Email: info@restaurantdekas.nl
Website: Restaurant De Kas
Instagram: @restaurantdekas
Pictures: Restaurant de Kas
