Self-sustaining restaurant De Dyck in Woubrugge receives Green Michelin Star

25-4-2023

Self-sustaining restaurant de Dyck, located in Woubrugge, has been awarded a Green Michelin Star during the annual Michelin star awards ceremony at the DeLaMar theatre in Amsterdam. Since its opening in 2012, restaurant de Dyck has always chosen the most appropriate way, using common sense, Dutch pragmatism, and a healthy dose of stubbornness.

We already have 17 restaurants with green stars in the Netherlands and this year Hof aan Zee and restaurant Morille (both located in Kouderkerke), restaurant Rotonde (Rotterdam) and the above mentioned restaurant de Dyck received their green star. Congratulations to everyone, especially also to those who kept their green star. Keep reading to find out more about the background and green details of restaurant de Dyck.  

2 minutes read

Being self-sustaining is the basis for restaurant de Dyck

The restaurant, which is self-sufficient all year round, is based on the former arable farm that owner and farmer Reinier Kempenaar took over from his parents in 2003. From the beginning, his mission has been to make guests aware of the beauty and deliciousness of locally grown food in a surprising way. “I leave the creative and always sustainable implementation to our talented chef Martijn Koeleman (30) and his team. Today’s award proves that it was a very good choice!”

Literally from their own soil

Restaurant De Dyck is located in the wide polder environment of the Green Heart in the Dutch province of Zuid-Holland. From the start, they have been cooking with the harvest from the fields, orchard, and vegetable garden. But since the arrival of chef Martijn Koeleman, who worked in the star kitchens of La Provence in Driebergen and Restaurant Kasteel Heemstede in Houten, and fermentation expert Ruben Oosterhof in 2020, that philosophy has been further developed and the cooking style has shifted from classical to more experimental. The ratio of meat/fish to vegetables has also shifted more towards vegetables, taking advantage of the company’s fields and the vegetable garden that was built in 2015 and is now 5,000 m2 in size. For Koeleman, this is the basis of his regularly changing vegetarian ‘Moestuinmenu’ (vegetable garden menu), which always excels with intense and pure flavors. It is remarkable that De Dyck is 100% self-sustaining in vegetables and herbs from their own garden all year round. This is the 100% merit of vegetable garden pioneer Janneke van Impelen (31).

‘Good for each other’ according to restaurant de Dyck

Cultivating with respect for the environment and nature, taking only what you need, and preparing it with care into something delicious at the table, is what restaurant de Dyck’s motto ‘Good for each other’ entails. De Dyck aims to surprise and inspire in harmony with nature. Sustainability is at the forefront of everything they do. Kitchen waste is fed to their own pigs or brought to the compost pile, the impressive wine list is limited to a maximum of 500 km, and the menu, wine, and beer lists are printed on roadside grass. But their efforts don’t stop there, from solar panels and the recently installed windmill to ‘green’ clothing for the black brigade. De Dyck has a timeline of circular ambitions until 2025, under the motto ‘sustainable is good, but circular is better’. Additionally, restaurant de Dyck is a member of Slow Food Netherlands and Dutch Cuisine. All of this has not gone unnoticed by Michelin. The Green Star is a boost for the team to further promote their mission with even more enthusiasm.

Website: restaurant de Dyck

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