Vive las verduras

Freshness, native soil and society

Gent Jan Hageman / De Kas

Amsterdam’s Der Kas restaurant is a world reference point for the use of vegetable produce, both preparation and production, given that the restaurant grows its own entirely organic vegetables. This means, according to Hageman, that “the menu has to change constantly. In fact, nature chooses the menu of the day”. De Kas, an avant-garde restaurant built on the site of an old greenhouse in 2001 and which serves 50,000 meals a year, focuses on “simple dishes”. It grows its own vegetables in “15,000m2 of market gardens, without artificial aid, mainly in the open air and in unheated greenhouses”. It backs a policy of flavour over yield.

Hageman pointed to its strawberries and tomatoes as its star products. And these two ingredients formed the basis of the dish brought to Pamplona: “Tomato jam”.

« Programme day 22