In a large glass greenhouse, once a 1926 municipal plant greenhouse, guests sit among wooden tables and industrial ceilings as natural light fills the entire restaurant. The open kitchen showcases how fresh herbs, vegetables and fruits, grown in the greenhouse and garden all around, are made into dishes. Outside on the terrace are flower beds and trees, which seamlessly complement the restaurant's farm-to-table concept.
De Kas was founded in 2001 by Gert Jan Hageman. Since 2018, Wim de Beer and Jos Timmer, former Michelin-starred Rijks chefs, are co-owners and chefs. The current head chef is Savannah Hagendijk, who assumes this role in 2025. The team continues the sustainable vision through its own greenhouses and a farm field in Beemster, where five farmers work the land for fresh and local ingredients. This ensures that the menu changes weekly and is completely seasonal.
The menu focuses on European dishes with an emphasis on sustainability and seasonal produce. The restaurant operates on the farm-to-table principle where almost everything comes fresh from the land. In addition to using homegrown produce, there is also a collaboration with Au Paradis for a carefully curated wine selection. The interior was designed by Studio Piet Boon, with lots of glass and natural materials that do justice to the historic greenhouse.
Daylight pours in through the glass, while soft sounds of cutting boards and conversation fill the space.
Restaurant The Greenhouse offers a special dining experience within a historic greenhouse with a strong focus on local and sustainable production. The combination of an open kitchen, use of homegrown produce and changing seasonal menus make it a venue that is culinarily closely connected to nature and the environment.
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