Restaurant in The Hague, Netherlands
Plant-based tasting menu, easy to book.
6&24 is The Hague's most accessible fine-dining option for a fully committed plant-based tasting menu, holding a Michelin Plate in both 2024 and 2025 and a 4.8 Google rating. At €€€, it delivers serious kitchen ambition without the booking difficulty or formality of higher-priced peers. Book midweek in spring or early autumn to get the most from the seasonal menu.
Getting a table at 6&24 is easier than you might expect for a Michelin Plate restaurant in The Hague. Booking difficulty is low compared to the city's top-tier competition, which makes this a genuinely accessible entry point into serious plant-based fine dining. The question isn't whether you can get in — it's whether the €€€ price point is justified. For a dedicated plant-based tasting menu with the kitchen credentials and Google rating (4.8 across 537 reviews) this place carries, the answer is yes, provided you understand what you're booking: a focused, seasonal kitchen run by a chef who has committed entirely to plant-forward cooking, not a place offering a token vegetarian option.
Chef Rik van der Laar and maître/sommelier Saskia de Kuijer opened 6&24 at Nobelstraat 13 in central The Hague , a location that matters for planning purposes, since it puts the restaurant within reach of the city's main hotels and transit without requiring a detour to a peripheral neighbourhood. The two have backgrounds at well-respected restaurants before setting up here, and the floor is run by de Kuijer, whose role as both maître and sommelier shapes how the wine side of the experience lands. At a €€€ restaurant where the menu is plant-based by design, the sommelier pairing becomes more consequential than at a conventional fine-dining room , plant-forward dishes often call for more considered wine choices, and having that expertise front of house is a practical advantage.
The Michelin Plate recognition in both 2024 and 2025 confirms the kitchen is cooking at a consistent level, even if the full star has not yet followed. For context, a Michelin Plate means the guide's inspectors consider the food good , it's a floor, not a ceiling, and given the 4.8 Google score, diner feedback runs ahead of what the guide currently reflects. That gap is worth noting if you're deciding between 6&24 and a starred alternative: the on-the-ground experience here appears to outperform its formal recognition.
The editorial emphasis here matters for your booking decision. 6&24's plant-based menu is directly dependent on what the season delivers, which means the gap between a spring visit and a late-autumn visit is not cosmetic. A kitchen working without meat or fish as structural anchors leans harder on produce quality and seasonal availability than most tasting menu formats. Spring and early summer are the high-variance window: that's when Dutch produce (asparagus, early roots, fresh alliums) gives the kitchen its widest palette. Autumn brings a different register , deeper, earthier, preservation-forward , and is worth considering if you respond to that direction.
Practical implication: if you have a specific season in mind, book with the seasonal menu in mind rather than treating the timing as arbitrary. Midweek dinner typically offers the most focused service in a room of this scale, and The Hague's restaurant week periods can push bookings tighter than usual , check those dates before assuming the easy-booking baseline applies year-round.
For visitors arriving from elsewhere in the Netherlands, 6&24 sits in a different bracket from the Michelin-starred plant-adjacent options elsewhere in the country. [De Librije in Zwolle](https://www.joinpearl.co/restaurants/de-librije-zwolle-restaurant), ['t Nonnetje in Harderwijk](https://www.joinpearl.co/restaurants/t-nonnetje-harderwijk-restaurant), and [Ciel Bleu in Amsterdam](https://www.joinpearl.co/restaurants/ciel-bleu-amsterdam-restaurant) operate at higher price points and booking difficulty. If your priority is a committed plant-based kitchen at fine-dining level without three-star pricing or a two-month wait, 6&24 is a more direct route to that experience than most alternatives in this country.
The address puts 6&24 at the centre of The Hague rather than in a converted edge-of-city space, which affects the whole visit rhythm , you can pair dinner here with The Hague's other dining and bar options without significant travel. For broader context on what's around it, see [our full The Hague restaurants guide](https://www.joinpearl.co/restaurants/the-hague), [bars guide](https://www.joinpearl.co/bars/the-hague), and [hotels guide](https://www.joinpearl.co/hotels/the-hague) if you're planning a full day or overnight.
The restaurant is described as modern and energetic rather than hushed or formal, which calibrates expectations correctly: this is not a temple-of-gastronomy experience with enforced solemnity. That positioning makes it a more versatile booking , suitable for occasions where the food should be serious but the atmosphere should not feel stiff. Compared to [Calla's](https://www.joinpearl.co/restaurants/callas-the-hague-restaurant), which operates at €€€€ with a more formal Creative French framing, 6&24 sits a tier lower on formality and price without conceding on kitchen ambition.
Address: Nobelstraat 13, 2513 BC Den Haag, Netherlands. Booking difficulty: Easy , reserve via the restaurant's own channels; advance booking is sensible for weekend dinner but the lead time is short compared to peers. Budget: €€€ per head; expect tasting menu pricing with optional wine pairing. Dress: No stated dress code; smart casual fits the modern, energetic room. Leading timing: Midweek dinner in spring or early autumn to align with peak seasonal produce. Group size: Contact the restaurant directly for larger groups; tasting menu formats typically work leading for parties of two to four.
If 6&24 is your anchor, consider pairing with a visit to [Elea](https://www.joinpearl.co/restaurants/elea-the-hague-restaurant) or [Portfolio](https://www.joinpearl.co/restaurants/portfolio-the-hague-restaurant) for a different register within The Hague. For wine-forward casual dining before or after, [Bouzy](https://www.joinpearl.co/restaurants/bouzy-the-hague-restaurant) is worth knowing. If you want to compare 6&24 against the broader Dutch fine-dining tier, [Aan de Poel in Amstelveen](https://www.joinpearl.co/restaurants/aan-de-poel-amstelveen-restaurant), [De Bokkedoorns in Overveen](https://www.joinpearl.co/restaurants/de-bokkedoorns-overveen-restaurant), and [Brut172 in Reijmerstok](https://www.joinpearl.co/restaurants/brut172-reijmerstok-restaurant) each represent the Michelin-recognised tier at different price points. For The Hague's broader dining picture, [our full The Hague restaurants guide](https://www.joinpearl.co/restaurants/the-hague) covers the full range. Internationally, if plant-adjacent tasting menus at a comparable price tier interest you, [Borkonyha Winekitchen in Budapest](https://www.joinpearl.co/restaurants/borkonyha-winekitchen-budapest-restaurant) and [Basiliek in Harderwijk](https://www.joinpearl.co/restaurants/basiliek-harderwijk-restaurant) offer useful reference points. See also [our The Hague experiences guide](https://www.joinpearl.co/experiences/the-hague) and [wineries guide](https://www.joinpearl.co/wineries/the-hague) for the full picture.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| 6&24 | €€€ | Easy | — |
| Calla's | €€€€ | Unknown | — |
| Basaal | €€ | Unknown | — |
| De Basiliek | €€ | Unknown | — |
| Resumé by 6&24 | €€ | Unknown | — |
| Tapisco | €€ | Unknown | — |
A quick look at how 6&24 measures up.
For plant-based eating at this level, yes. 6&24 holds a Michelin Plate (2024 and 2025), which signals consistent kitchen quality, and chef Rik van der Laar's commitment to an entirely plant-based menu is deliberate rather than a dietary accommodation add-on. At €€€ pricing in The Hague, that combination is genuinely scarce. If a fully plant-based format doesn't suit your group, look at Calla's or De Basiliek instead.
The menu is already fully plant-based, so most vegetarian and vegan requirements are covered by default. For allergies or other specific needs, check the venue's official channels before booking — maître Saskia de Kuijer runs front-of-house and the restaurant's size means personal communication is practical. Confirm specifics when you reserve, not on the night.
6&24 is run by a young couple — chef Rik van der Laar in the kitchen and Saskia de Kuijer on floor and wine — at Nobelstraat 13, central The Hague. The format is a plant-based tasting menu at €€€ price point, so come expecting a structured, multi-course meal rather than à la carte flexibility. Booking is straightforward and the central location means you can build an evening around it without logistics stress.
Smaller groups of two to four are the format's natural fit for a tasting menu restaurant of this type. Larger parties should contact 6&24 directly to confirm capacity and format — the venue data does not specify a private dining room. For a group that includes non-plant-based eaters, it is worth checking menu flexibility before committing the table.
Yes, provided your group is comfortable with a fully plant-based menu. The Michelin Plate recognition, sommelier-led service from Saskia de Kuijer, and central Hague address make it a considered choice for a birthday or anniversary dinner. If you want a more conventional special-occasion format with meat options, De Basiliek is the closer comparison in the city.
At €€€ for a Michelin Plate plant-based tasting menu in the centre of The Hague, the value holds up — particularly because the competition at this level with an all-plant format in the city is thin. The owners trained at well-respected restaurants before opening 6&24, which gives the €€€ pricing a foundation. If you're comparing purely on price-to-plate ratio, Basaal offers a more accessible entry point, but 6&24 is the stronger call if the plant-based format is what you're after.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
