Two of our chefs picking fresh herbs in Hortus Dijkspark

Share

With:

Tommaso Buresti, Bastiaan Lips

Displayed in:

The food we serve

Locally sourced and plant-based

We offer a plant-based menu that is constantly changing following the seasonal availability of vegetables and using locally sourced products. The challenges that come from these limitations are used...

Image: Mediamatic Biotoop Dijkspark Elizabeth Vasilyeva

Fresh bread from the wood fire oven by Tommaso…
Image: Mediamatic Biotoop Dijkspark

Giulia Soldati introducing a course to the full…
Image: Mediamatic Biotoop Dijkspark

Shared local salad fresh from our Aquaponics…

Course 2 - Picking
Image: Mediamatic Biotoop Dijkspark

Welcome drink made of kvass of red beet
Image: Mediamatic Biotoop Dijkspark

Soilbread by Leanne Wijnsma

Soilbread is a project where she researches geophagy (the practice of eating earth) through bread experiments.
Image: Mediamatic Biotoop Dijkspark Andrea Valdivia

Stefan and red begonias

Aquaponics

Our aquaponics intern Stefan is harvesting some red begonias from our aquaponics farm to serve in our restaurant dishes. As part of our philosophy surrounding sustainable dining and celebrating...

Design by Mediamatic - Powered by Ginger