Power
New and scarce: the Green Michelin Star
During the presentation of the Michelin Guide 2023, no fewer than seventeen restaurants were awarded one star and one restaurant with two stars (Vinkeles in The Dylan Amsterdam). The Green Michelin Star (sustainability) is new and scarce. This year, only four restaurants were awarded, bringing the total in the Netherlands to fifteen. Culinary entrepreneur Carsten Klint knows better than anyone where to make a reservation and is happy to highlight a number of the (green) culinary pearls.
DE DYCK | GREEN STAR
In Woubrugge there is a farm in the middle of the polder with a vegetable garden of five thousand square meters! Almost (90%) all herbs, vegetables, fruit and our own pigs roam around the land, which are fed with leftovers from the kitchen. Sustainability at its best. Nature comes first here and even the wines on the menu are purchased within a range of 500 kilometers from the restaurant. The menu features dishes with pure, intense and deep flavors, from Dutch soil. The very affordable prices are striking. Nice: you can also get married here, surrounded by a unique decor.
ROUNDABOUT | BIB GOURMAND & GREEN STAR
A world where there is enough food for everyone, without harming animals, people or the planet. A major issue, because how do you put that into practice in Rotterdam? At Rotonde restaurant they put these complex food issues at the center of their business operations. They take transparent responsibility for, among other things, the origin of their ingredients and the waste they create themselves. Here we prepare adventurous, surprising dishes with known and unknown products. Here too, the affordability of the dishes on the menu is striking, in addition to the Green Michelin star, also a Bib Gourmand for the special price-quality ratio. Best table: near the open kitchen.
COURT BY THE SEA | GREEN STAR
No à la carte choice, but a well-considered menu at Hof Aan Zee in Koudekerke. Located in a historic Scandinavian farmhouse, surrounded by nature. Here they dry, ferment, harvest and smoke the ingredients themselves and of course follow the seasons. They describe the style of the kitchen as idiosyncratic and 'Zeeland Nordic': the use of techniques from the best restaurants in Scandinavia, applied and translated in Zeeland. The interior of the restaurant also has a Scandinavian vibe. Affordable menus (four courses €54) and overnight accommodation is possible in one of the hotel rooms, farm house or wooden cottage.
MORILLE | GREEN STAR
Also this year, in the same Zeeland town of Koudekerke, restaurant Morille, named after the king of mushrooms, has been awarded a Green Michelin star. Things have changed even more since September last year. Even more emphasis on own wild picking, vegetable and botanical. For example, a product for a dish on the menu must come from within a radius of 15 kilometers. A menu consisting of 14 creations is put together from the range of vegetable garden, field, sea, forest and dune (€ 95). An ode to the Zeeland product.
Restaurant M*
Restaurant M*, the famous pop-up star restaurant at MASTERS EXPO, is the most talked-about gastronomic concept in the Netherlands. During MASTERS EXPO 2022 it received a record number of 54 Michelin stars. Here the greatest star chefs celebrate the joy of their profession together. Shoulder to shoulder, evening to evening, afternoon to afternoon. Here you can enjoy the best dishes and good company together with relations and friends. Host Carsten Klint welcomes you. Ticket sales will start on Monday 25 September.
MASTERS MAGAZINE #54
This article is from MASTERS Magazine. The summer edition is a fresh cocktail of entrepreneurship and sport. In this edition, several entrepreneurs from the Champions League of business are reviewed. Including Freddy Heineken and hospitality tycoon Richard Caring, whose expanding empire has been called the 'restaurant equivalent of LVMH'. Doing business is top sport, but top sport is also doing business. Take Formula 1: the sport is increasingly developing into an octopus with arms that touch all aspects of our society. Jaap de Groot investigated how millions are converted into billions. Also interviews with gymnast Sanne Wevers, two-star chef Guido Braeken, hotelier Robert-Jan Woltering, designer Maarten Baas and Rico, together with his Naomy. The 'King of Kickboxing' also turns out to be an octopus (with very strong arms): as an entrepreneur he is active in various industries. “When I look back later, I don't want to think 'I wish I had this or that'. I just want to, boom, accelerate, do fun things, enjoy.” Boom, the new MASTERS: enjoy!
