The KasThe Kas

Image Credit: In addition, it has been established in 2001 and has now reached maturity. "From plant to plate" has always been the motto here, a vision of sustainability that seemed a tall order at the outside. But the team pressed and today are a standard bearer of the MICHELIN Green Star. They grow about 300 variations of vegetaables, 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 on the plate a little later, in light, modern creations. Tip: make a beeline for the fabulous garden terrace. Wim de Beer and Jos Timmer are masters in the art of delicate balancing sweet and sour flames. Subtle sauces highlight the creative vegetable dishes (sometimes with meat or fish). For example, a soft saffron cream elevates the smokey flavour of barbecued pointed cabbage, and the briny freshness of cockles is accentuated by a lime leaf emulsion. The wealth of natural produce that these chefs have at their disposable is a constant source of inspiration for their seemingly boundless creativity, and that is what foodies really revel in.