GreenBite

Why We Choose Local Suppliers

When you sit down at our table, you don’t just taste what’s on the plate, you taste where it comes from. As an eco-restaurant, we believe flavor begins with origin, which is why we work exclusively with local suppliers who share our vision.

Local farmers and artisanal producers know their land, their animals, and their products inside and out. Thanks to this short supply chain, we know exactly how our ingredients are grown or crafted. No mass production, no unnecessary packaging or long transport routes, just pure, honest quality.

With every order, we invest directly in our own community. By sourcing locally, we strengthen the regional economy and build sustainable partnerships, from the baker who creates our sourdough loaves to the grower who brings us fresh surprises from the field each week.

Choosing local isn’t a trend for us; it’s a foundation. It’s how we reduce the ecological footprint of our kitchen and let the flavors of our region shine.

Maren van Dijk, Procurement & Flavor Curator

Sustainable Food is More Than a Plate of Vegetables

Sustainable food is a term you hear everywhere, but what does it really mean in our kitchen? For us, sustainability represents a chain in which people, animals, and the planet are treated with respect, from seed to napkin.

We choose organic farming methods, avoid waste, and work with ingredients that don’t deplete the soil. That means giving legumes a starring role because they enrich the land, or sourcing fish only from healthy populations with certified, responsible catch methods.

In our kitchen, we take conscious steps too. We cook energy-efficiently, use leftover ingredients to create stocks and fermentations, and continually teach our team new ways to cook creatively and responsibly.

Sustainable eating isn’t just about what’s on the plate, it’s about the choices made long before it arrives there. And we make those choices every single day, with care, attention, and a generous dose of love for nature.

Jonas Vermeer, Sustainability Chef

The Magic of Seasonal Vegetables on Your Plate

The rhythm of nature sets the rhythm of our menu. Seasonal vegetables are not a limitation for us, they are an endless source of creativity. Every season brings new colors, aromas, and textures that inspire us to create dishes that truly come alive.

In spring, we celebrate fresh greens: asparagus, radish greens, young carrots. Summer brings an explosion of abundance with sun-ripened tomatoes, zucchinis, and berries. Autumn gives us deep, earthy flavors with pumpkin, celeriac, and mushrooms. And in winter, we rely on hearty vegetables that bring warmth, like parsnips and kale.

By cooking with the seasons, our guests enjoy ingredients at their very best, full of flavor, nutrients, and vitality. And the best part? It’s automatically better for the planet, requiring less energy for cultivation and transport.

Seasonal vegetables tell the story of the moment. And we love sharing that story, again and again, on your plate.