Restaurant in Amsterdam, Netherlands
Farm-to-plate dining, easy to book.
De Kas holds a MICHELIN Green Star and grows around 300 varieties of vegetables, herbs, and fruit across its on-site greenhouse and a Beemster Polder nursery, serving a daily-changing set menu from what was harvested that morning. Booking is easy relative to its recognition level. Visit late spring through summer for the garden terrace and the widest seasonal range.
De Kas is one of the most distinctive restaurant bookings in Amsterdam, and at the €€€ price tier it delivers a clear rationale: a MICHELIN Green Star operation that grows roughly 300 varieties of vegetables, herbs, and fruit on its own land, then serves what was harvested that morning. If farm-to-plate dining with serious seasonal rotation is what you are after, this is the most coherent version of that concept in the city. Book it for a long lunch in late spring or summer, when the greenhouse garden is at full output and the terrace is open.
De Kas occupies a converted City Nursery built in 1926 in Amsterdam's Frankendael park area, at Kamerlingh Onneslaan 3. The structure is tall, glass-walled, and flooded with natural light during the day — by evening, dining inside feels closer to sitting under the sky than inside a conventional restaurant. The space is not incidental to the food: the greenhouse and garden on-site supply the kitchen directly, meaning the scent of herbs and soil from working growing beds is genuinely present, not decorative. This is a functioning nursery that happens to serve dinner, not a restaurant that gestures at greenery for atmosphere.
The seasonal rotation here is more literal than at most restaurants. Chefs Jos Timmer and Wim de Beer draw on a second, larger growing site in the Beemster Polder as well as the on-site greenhouse, so the menu shifts with what is viable to harvest on a given day. That means a visit in April looks meaningfully different from one in October. Summer is the peak window: longer days, the terrace at full capacity, and the widest range of produce available. Autumn visits trade the terrace for a more dramatic indoor atmosphere as the light drops, but the menu contracts in range. Winter and early spring are the thinnest periods for produce variety, though the kitchen maintains quality through the full year.
MICHELIN awarded De Kas a Green Star, which is specifically given for sustainability practices rather than culinary technique alone. The restaurant has held this alongside its position in the Opinionated About Dining (OAD) Casual Europe rankings, reaching #250 in 2024 and #378 in 2025 — a slight slip in position but still a firmly respected placement in a competitive European field. Star Wine List recognised it with a White Star in November 2025 for the wine offering, which adds a further layer of value at this price point.
The menu is set rather than à la carte, with a vegetarian version available alongside the standard format. The kitchen's approach is described as light and Mediterranean in orientation, with Timmer and de Beer noted specifically for balancing sweet and sour flavours through subtle saucing. Dishes work with what the land is producing rather than the other way around, which is either exactly what you want or a format that will frustrate diners who need full menu predictability before they commit to a booking.
Booking is rated Easy, which is relatively unusual for a restaurant at this recognition level in Amsterdam. You are not competing against a six-week waitlist. That said, the garden terrace fills first for summer lunch, so if timing and outdoor seating matter to you, book with a few weeks' lead time rather than last-minute. The address is Kamerlingh Onneslaan 3, 1097 DE Amsterdam , it sits within the Frankendael park, which is east of the city centre and reachable by tram. It is not a walk from the canal belt, so factor in travel time.
There is no published dress code in the database, but at the €€€ tier and with the glass-greenhouse setting, smart-casual is the appropriate read. The restaurant does not have the formality of a traditional fine dining room, but it is not a neighbourhood bistro either.
For visitors building a broader Amsterdam dining itinerary, our full Amsterdam restaurants guide covers the complete picture. If you are extending the trip, our Amsterdam hotels guide, bars guide, and experiences guide are worth checking alongside.
See the comparison section below for how De Kas sits against its Amsterdam peers.
Within the Netherlands, the commitment to producer-led menus is shared by a small number of operations. MEI in Amersfoort and Restaurant Renilde in Rotterdam are both organic-category venues at a similar price tier and worth considering if you are travelling more broadly. For the higher end of Dutch fine dining, De Librije in Zwolle and 't Nonnetje in Harderwijk represent a different calibre of investment. Aan de Poel in Amstelveen, De Bokkedoorns in Overveen, Brut172 in Reijmerstok, and De Groene Lantaarn in Staphorst round out a wider picture of destination dining across the country.
De Kas runs a set menu built around whatever was harvested that morning from their own greenhouse and Beemster Polder farm, so there is no à la carte choice to navigate. Vegetarians should note that the menu is available in a full vegetarian version. The format suits diners who want the kitchen to decide; if you prefer selecting dishes yourself, this is not the right booking.
Yes, and the setting does a lot of the work. The 1926 glass greenhouse structure provides a daytime meal flooded with natural light or an evening under the stars, which is a strong backdrop for celebrations. The MICHELIN Green Star and a ranking of #250 in Opinionated About Dining Europe (2024) give it the credibility to justify a birthday or anniversary booking. Booking difficulty is rated Easy, which means you can secure a table without planning months out.
The venue's own description references a 'light, Mediterranean' menu and a greenhouse setting, which signals a relaxed rather than formal register. Smart casual fits the tone: no need for a jacket, but the €€€ price tier means trainers and beachwear would feel out of place. Think well-put-together rather than dressed up.
The kitchen works entirely from daily yields of their own farm produce, around 300 varieties of vegetables, herbs, and fruit, so the menu changes with the season and harvest. You are not choosing dishes; you are trusting the set format. The garden terrace is specifically flagged as worth requesting. Booking is rated Easy for a restaurant at this recognition level, so last-minute reservations are more feasible here than at comparable Amsterdam spots.
At €€€ pricing with a MICHELIN Green Star and a farm growing 300 produce varieties on-site, the set menu has a clear value argument: you are paying for genuine provenance, not a borrowed concept. The format works best for diners who are comfortable letting the kitchen lead. If you want to pick and choose courses or control protein options beyond the vegetarian alternative, the fixed format will frustrate rather than satisfy.
For what it delivers, yes. The €€€ tier is justified by a MICHELIN Green Star, own-farm produce harvested the same day, a landmark building, and an OAD Europe ranking of #250 (2024). Against Amsterdam peers at similar prices, the combination of provenance and setting is hard to replicate. If you are looking for a conventional fine-dining format with rich, protein-led courses, the lighter Mediterranean style may feel underwhelming for the spend.
Bolenius is the closest direct comparison: also produce-focused, similarly priced, and with strong sustainability credentials, though without the greenhouse setting. BAK in the Overhoeks tower offers a tighter, more avant-garde tasting menu with city views. Ciel Bleu at the Okura is the step-up for classic fine dining prestige. Choux and Wils are better picks if you want a more accessible price point without sacrificing ingredient quality.
Location
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