Cerca un ristorante della Guida Michelin

De Kas has grown steadily since being established in 2001 and has now reached maturity. "From plant to plate" has always been the motto here, a vision of sustainability that seemed anything but easy to achieve at the outset. But they persevered and today are a standard-bearer of the MICHELIN Green Star. They grow about 300 varieties of vegetables, herbs and fruit both on site and in their larger field in the Beemster Polder. What is harvested in the morning from the imposing greenhouse will take pride of place a little later, in light, modern creations. Tip: Make a beeline for the great garden terrace. Wim de Beer and Jos Timmer are masters in the art of delicately balancing sweet and sour flavours. Subtle sauces highlight the creative vegetable preparations (sometimes with meat or fish). For instance, they will create a foam out of oyster leaf in order to give a cod fillet some salty pep. Roasted hazelnuts provide texture, rapini a leafy bitterness. If they have any Jerusalem artichoke left over, they will slow-cook it and combine it with yoghurt cream infused with nut oil and parsley. The wealth of natural produce that these chefs have at their disposal is a constant source of inspiration for their creativity. And that is what gourmets really revel in.