"The Netherlands is famous for its greenhouses, which have helped make the tiny country one of the world’s largest food exporters. However, as energy prices have gone up, the greenhouse sector has declined, leaving empty glass shells in its wake. De Kas (“The Greenhouse”) took up residence in one, originally built in the 1920s. A pioneer of Dutch farm-to-table dining, the restaurant follows a simple philosophy when it comes to ingredients — “harvested in the morning, on your plate in the afternoon” — and the team grows some of its produce right in the restaurant. Offerings are inventive and vegetable-centered, featuring components like bergamot vinaigrette, fennel ice cream, and mushroom butter. Despite the restaurant’s Michelin star and the green Michelin star, the lunch menus remain surprisingly affordable. Know before you go: While De Kas is fully booked a month or two in advance, regular cancellations often free up next-day reservations." - Katharine Khamhaengwong
"The Dutch certainly know a thing or two about greenhouses, so when you want to experience the best of the produce that grows in them, come to De Kas. You’ll dine inside one (De Kas literally means “the greenhouse” in Dutch), eating things that will make you say things like “so THIS is what a tomato should taste like.” It’s a perfect location for group dinners, and somewhere you should take your proudest vegetarian or vegan friend. Ask for a corner table and check out the actual working greenhouse and gardens in between courses." - paolo espanola
"Described as 'the best meal I ate in 2024,' the meal took place in a 'gorgeous greenhouse-style building in the middle of a park' where many ingredients are grown on site. The restaurant holds both a Michelin star and a Michelin Green Star and delivers a highly praised plant-to-plate dinner; the reviewer bought the cookbook after dining and admits, 'I, sadly, can’t make a single recipe from it.'" - Nadia Chaudhury
"A farm-to-table, locavore restaurant recommended for a fresh-lunch experience in the city, emphasizing produce-driven cuisine grown or sourced locally." - Sophie Friedman Sophie Friedman Sophie Friedman is a journalist, editor, and fact-checker specializing in travel and anything related to it. She also writes for AFAR, Fodor's, and The Infatuation, and was previously editor-in-chief of Michelin Guide US. learn more
"This holder of the MICHELIN Green Star has a commitment to sustainability at its core. 'From plant to plate' is the guiding principle at De Kas, evident in everything around you, as the restaurant is housed in an imposing greenhouse surrounded by an expansive garden where a diverse array of vegetables, herbs and fruit are cultivated." - The MICHELIN Guide