The best farm-to-table restaurants in the Netherlands
We love it: more and more chefs are cooking with what the land has to offer at that moment. Farm-to-table, as it is so beautifully called. From urban greenhouses to organic farms where the menu only takes shape once the harvest is in. These are the places in the Netherlands where farm-to-table is the way of working. We asked the people behind farm-to-table restaurant Erloom about the special places in the Netherlands where cooking is done with the same love for the season, the soil, and origin.
Also fun: unique outdoor restaurants in the Netherlands. These are our favorite restaurants with a large terrace.
Erloom? What? Well, Erloom is *the* thing. farm to table, head to tail, fine dining An outdoor and seasonal restaurant that holds the heart of our Barts Boekje. In a nutshell: from May through September, you can visit Hilvarenbeek in Brabant, in a picturesque outdoor setting (country-style farm wedding, only without a couple, but with nothing but good people and like-minded individuals at the table). From Friday through Sunday, prominent, often well-known chefs from both home and abroad (!) cook lunch and dinner. Their assignment: source your ingredients from local farmers and cook on-site over an open fire. Andddd: good luck! It will come as no surprise that the most amazing lunches and dinners result from this. It is an all-in experience for a fixed price, including a unique menu, careful beverage pairing, and table water (lunch €99, dinner €129), all in tune with nature.
Sowing a little love and harvesting great flavors, at the restaurant in the greenhouse of City kids They know how. Stadsjochies is located just outside the city center, allowing you to escape the hustle and bustle of the city for a moment. Perhaps the purest example of urban farm dining in the Netherlands. Dishes here are made using primarily locally sourced products. Besides being a restaurant, they are also a cultivation business, and in the greenhouse restaurant, you can see the products growing all around you that are subsequently served in the dishes. Fans? We certainly are! Lunch, drinks, or dinner? Why not all of them? From a one- to six-course surprise lunch: anything is possible. Don't have all the time in the world, but still need to have a good lunch (naturally)? Then there is 't snelle jochie, a quick and unique lunch – one course. So, hop right over to greenhouse restaurant Stadsjochies for a quick bite, or simply for an extensive lunch, drinks, or dinner—the choice is yours.
TestTafel in Amsterdam is entirely plant-based and strongly seasonal. No classic farm setting, but the same hyper-local mindset: working with what the region and the season provide at that moment.
At TestTafel, you take a seat for a multi-course tasting menu where global flavors meet seasonal produce from the Amsterdam region. Every Wednesday, the team develops an entirely new menu, shaped by what is locally available, culinary experiments, and guest feedback, all driven by the mission to recreate connection and community through food.
Restaurant De Kas in Amsterdam is a pioneer in farm-to-table dining, located in a former city nursery in Park Frankendael in Amsterdam East. Since 2001, the kitchen has been cooking with whatever arrives that very day from its own gardens in Amsterdam and the Beemster, where some 300 varieties of vegetables, herbs, and fruit grow in open ground and greenhouses.
The restaurant is literally located inside the greenhouse itself, meaning you dine amidst the greenery with a view of where your meal comes from. This creates a direct line from plant to plate: freshly harvested in the morning, served in the afternoon.
Amsterdam City Farm is a tasting room in Amsterdam where Indian roots meet a vegetable-focused, seasonal cuisine. Under the direction of Chef Devinder, memories from her childhood are translated into refined, surprising dishes in multi-course tasting menus where vegetables always take center stage.
Each course is built around the season and nature, with Indian influences as a warm undercurrent: homey flavors in a contemporary, creative form. The result is an intimate dining experience that combines comfort and refinement.
In addition to the restaurant, they also have their own ginger beer. A family recipe from Devinder's grandmother. With traditional fermentation and fresh ingredients, it is a characterful, homemade drink that reflects their vision of taste and craftsmanship.
Terra Wolde is an outdoor hotel in Horsterwold with eight cottages, where you stay amidst nature and are fully immersed in simplicity, tranquility, and seasonal food. Restaurant Pomponius focuses on pure, understated farm-to-table dishes using ingredients from its own vegetable garden, orchard, and the surrounding area, in a setting where the woodland garden, greenhouse, and fire pit are part of the experience.
They ask guests to stay for at least two nights, based on the idea that true rest only comes when you take the time to truly settle in. The restaurant works with seasonal menus and is not open daily, but is instead attuned to the rhythm of the land. Products that are not used are preserved and fermented to minimize waste. The wood-fired pizza nights on Thursdays and Sundays have also become part of the regular experience.
As the name suggests: here, it is all about fresh products straight from Dutch soil. Small-scale, accessible, and strongly focused on short supply chains. The Farm Kitchen is not a classic restaurant, but a culinary spot where everything revolves around Earth's Own Cuisine: plant-based food from our own soil, made with the harvest of local regenerative farmers. Driven by the conviction that good food should not deplete the earth but rather enrich it, they bring together nature, taste, and soil health, from lunch and catering to food events and cooking workshops where you literally learn to cook from soil to plate.
Fine dining with a distinct focus on Dutch terroir products and sustainable sourcing. Not literally on a farm, but built entirely on the same philosophy of local origin. At Flore, fine dining is about much more than just sourcing locally: here, awareness, creativity, and responsibility form the basis of everything that leaves the kitchen. With three seasonal menus per year, built around Dutch products at their absolute peak, the team demonstrates that gastronomy can be ambitious, innovative, and fully in balance with nature, producer, and guest.
At Restaurant Vermeer in Amsterdam, farm-to-table takes on a refined, almost self-evident meaning. Since 1988, the kitchen has worked closely with small-scale Dutch fishermen, farmers, and growers, building the menu around three elements: the sea, the land, and the earth, and fully adapting to what the season has to offer at that moment. No ingredients flown in to make a dish possible, but rather cooking based on what the Dutch soil, coast, and nature provide at that time.
Chef Sebastian Baquero Garces translates those products into classic French cuisine using modern techniques, where sustainability is not a separate theme but the foundation of every choice. This seasonal philosophy is also clearly reflected in the current spring menu. In May, you will find the right spring vegetables on their menu: fresh rhubarb, young peas, Dutch asparagus, young turnips, and other spring produce that is at its best for only a few weeks. At Vermeer, they do not cook around this; here, the season dictates what ends up on the table.
Bij de Tuinman is a small-scale, green restaurant where the menu fully adapts to the season and the harvest of the moment. Less choice is deliberately central here, not out of convenience, but to prevent waste and truly cook with what the garden provides at that time.
In the wintertime, guests drop in for breakfast, lunch, or drinks, and from spring onwards, you can enjoy a Gardener's Table: a fixed three-course surprise menu that changes every few weeks, featuring their own harvest and products from friendly gardeners and local suppliers.
Kaagman & Kortekaas in Amsterdam is a restaurant where fine dining is served consciously and without frills: warm, personal, and with full attention to what happens on the plate as well as in the glass. Chef Giel Kaagman does not cook here according to trends or fixed rules, but lets himself be guided by what nature offers him at that moment, from wild-picked ice plant from Texel or from Het Twiske (Chef Kaagman's foraging garden) to venison from the Oostvaardersplassen or freshly caught mackerel straight from the fishmonger.
The menu moves entirely in harmony with nature and therefore changes continuously, with game, fish, and vegetables taking the leading role and surprising combinations arising from what is available at the time. At the table, Bram Kortekaas ensures the same attention in the glass, with characterful wines that, just like the cuisine, revolve around origin, terroir, and craftsmanship.
More tips
-
New restaurants in Amsterdam: This is the Barts Boekje list
-
Vermut Amsterdam, the new drinks hangout in Amsterdam West
-
Prego! An all things Italy edit | By Plinius Homes + Barts Boekje | Part 2: Tuscany
-
Het Broeker Huis (Broek in Waterland, North Holland) is that cool, no-nonsense place you were looking for.
-
The best addresses for a day in the Hanseatic city of Deventer
-
Weekend tips: July 3 to 5 (and more)
-
Hello heatwave, hello Amsterdam Heat Plan – these are the best swimming spots in (and near) Amsterdam
-
Hot off the press: Restaurant Toscanini is getting a little sister!
-
Flight Golf: the clubhouse for a new generation of golfers in Amsterdam
-
How to eat in Alicante (Costa Blanca) – the tapas spots we don't miss