De Kas

At De Kas, Jos Timmer and Wim de Beer deliver a highly enriching culinary experience. They serve a light, high-quality cuisine based on premium ingredients and guarantee seamless service. Additionally, they offer an affordable,...

High quality cooking

Located in the beautiful Park Frankendael on the edge of Amsterdam-Oost. For quite some time now, chefs Jos Timmer and Wim de Beer have been cooking here in a modern style, making extensive use of vegetables and herbs from their own garden. Every day, it fills a beautiful hall with guests from all corners of the world. De Kas is a hotspot, and it certainly deserves that title. It has an urban atmosphere that doesn't come at the expense of intimacy. The predominantly young service staff ensures guests feel welcome and seen, and are also well-informed. We enjoy a trio of starters in the fixed menu, including crispy roasted beets with radicchio, vanilla, and black pepper – sweet, sour, bitter. An ideal vegetable dish. A glass of Riesling from house Baison forms a perfect pairing. Also noteworthy is the pan-fried fillet with yellow curry, kaffir lime, and spring onion. The fillet is pan-fried until crisp, meaty in both flavor and texture, and above all very delicious; the umami practically explodes in your mouth. Paired once again with a glass of white Loire wine, this time a Chenin Blanc from house Mosse. Surprising, a white wine with this dish, but it works out exceptionally well. The vegetarian main course consists of Brussels sprouts, Beemster cheese, and a beurre blanc made with browned butter. Perfectly cooked, lightly crisp; the cheese isn't overpowering, and the sauce is classic yet wonderfully complementary. One minor criticism: for non-meat eaters, the fillet and this dish might perhaps offer a better flavor experience if swapped. We drink a Spätburgunder (Pinot Noir) from house Rings with it. Beautiful, full-bodied, yet not too heavy. For meat-eaters, the chicken with jus becasse (a rich jus made from chicken livers served with pointed cabbage and a spicy kick of chipotle) is an elegant, flavorful dish. We finish off with creamy hung curd, delicious coffee ice cream, plus a scoop of refreshingly tart sorbet, a divine mandarin sorbet. We leave De Kas completely satisfied, as a total experience, both in terms of food and ambiance. Rises to 72.

Restaurant De Kas offers a culinary experience that fully reflects its unique location and philosophy. Partners and chefs Jos Timmer and Wim de Beer run a beautiful restaurant in Amsterdam, housed in a former urban greenhouse in Park Frankendael. Upon arrival, we are warmly welcomed and escorted to our table. The interior is modern and stylish, featuring extensive glasswork from the greenhouse that floods the high-ceilinged space with beautiful natural light. The atmosphere is relaxed and inviting, with a semi-open kitchen where guests can witness the excellent teamwork between the kitchen brigade and the seamless service, all from their seats. De Kas serves seasonal dishes featuring ingredients primarily sourced from their own greenhouses. The menu does not offer à la carte options, but rather set menus ranging from three to five courses. The bread, baked by the bakers at Fort Negen, is deliciously fresh and served with a creamy homemade green herb butter. As a gluten-free alternative, a tapioca cracker with mustard seeds and celery cream is provided. The amuse-bouches—green asparagus in tempura batter with yogurt sauce, and butter lettuce with curry dip—provide an excellent start to the lunch. We begin with a Spanish cold almond-garlic soup featuring fava beans, snow peas, and herb oil, accompanied by a glass of rosé pét-nat (L'Opéra des vins). This is followed by a vibrant plate of barbecued mackerel served with a robust bouillabaisse sauce, shaved fennel, and pearl couscous. Our main course consists of grilled white asparagus in a light beurre blanc foam with curried Savoy cabbage. Delicious! To finish, a combination of raspberries, elderberry ice cream, and butter cake crumble. The beautiful location, the freshness of the ingredients, and the creatively prepared vegetable and herb combinations with bold flavor explosions make a visit to De Kas more than worthwhile. It convincingly scores 76.

Dat De Kas waanzinnig populair is en een reservering in dit unieke restaurant een tijdige planning van zijn bezoekers vraagt, begrijpen we maar al te goed. Wat een fijn restaurant is dit. Door de strakke en moderne inrichting, stijlvolle designelementen en de warme houten meubels hangt binnen in de grote kas, die voorheen dienstdeed als gemeentelijke kweekkas, een kosmopolitische sfeer. Buiten op het terras waant men zich juist in een eeuwenoude deftige kasteeltuin. We vinden het een eigenzinnige en creatieve stijlcombinatie. De Kas kweekt zijn eigen groenten, fruit en kruiden in de kassen en tuinen rondom het restaurant, al komt het grootste gedeelte uit de Beemster. En die vormen de rode draad in het menu, waarin het trio groente-fruit-kruid een duidelijke hoofdrol speelt. We smullen van Spaanse koude amandel-knoflooksoep met Oost-Indische kers, sperzieboontjes en doperwten, waarin notige, friszoete, romige en pittige smaken in harmonie op ons bord aanwezig zijn. Ook de langzaam gegaarde lamsnek met vadouvanjus, kapucijners, zeekraal en aardappelschuim is een topgerecht. Van het dessert met frambozen, rabarber, boterkoekcrumble en citroenschuim smullen we net zo goed. Wat een fijne en gebalanceerde combinatie van zure, zoetige en boterige volle smaken. Geheel kritiekloos zijn we echter niet. Het eerste voorgerecht, van gepofte rode biet, bietenmousse, aardbeien, champagnevinaigrette en rozenwater, is niet in balans door de overkill aan zoete smaken. Het zou bijna niet misstaan als dessert. In een van de amuses, een grote radijs met maanzaadcrumble en piccalilly, domineert de piccalilly en proeven we niets van het maanzaad. Het bedienend personeel heeft overduidelijk kennis van zaken en is professioneel en vriendelijk. Maar het uitserveren van de amuses verloopt naar onze mening iets té vlot, waardoor we ons wat opgejut voelen. Achter het serveren van de dranken zit daarentegen juist opvallend weinig vaart. Daar tekenen we bij aan dat de bediening al met al een royale voldoende krijgt. Later op de avond is er zelfs ruimte voor een praatje. Neemt plaats in de top-100 op plek 79.

Restaurant De Kas, housed in a large, bright greenhouse, is located in Amsterdam's Frankendael Park in Amsterdam East. It is one of the first farm-to-table restaurants in the world and has been a staple in our guide for years. Owner-chefs Wim de Beer and Jos Timmer have fully dedicated themselves to local produce and sustainable business practices. Vegetables, herbs, and fruit are cultivated in the restaurant's own greenhouses or in the Beemster region. The (weekly) menu is determined each morning based on the day's harvest. Piet Boon designed the interior. Inviting large round and long tables sit alongside smaller ones, clearly showing how often and how leisurely guests have gathered here to dine. Standout features are the wooden cutlery holders from which you can select your preferred utensils. A jug of tap water with ice is soon requested, and not long after, we begin to enjoy crisp, fresh starters such as radish with harissa mayonnaise and endive leaves with tandoori dip and crispy corn. You can choose between three or four courses, with the option to add cheese and dessert. Paired with a glass of cool, lightly smoky, and fresh Viognier "Les Contours de Deponcins" by François Villard, we taste meltingly soft burrata accompanied by a subtle salad of fennel, sweet-tart grapefruit, and crunchy pistachios. Delicious. Just as flavorful are the sardines nestled beneath a foaming vadouvan sauce, served with plump chickpeas and finished with plenty of fresh dill. It comes as no surprise that this venue is packed every day with guests from home and abroad. And certainly not when we receive the bill. Because it is surprisingly modest by Amsterdam standards.

Owner-chefs Wim de Beer and Jos Timmer have elevated sustainability and organic practices to an art form. Housed in a former urban nursery in Frankendael Park, the restaurant grows its own herbs and vegetables, sourcing the remainder from the Beemster region. It was bustling on the weekday of our visit, packed with guests from home and abroad, and for good reason: we were treated to one delightful surprise after another. One of the amuse-bouches was tapioca with celery cream. Honestly, we had no idea this could be such a brilliant flavor combination. We requested an extra bowl and received it promptly. The menu features three vegetarian dishes and one with meat. We savored an ajo blanco cream with almonds, cherries, and green beans. The ajo blanco was notably garlic-forward. We wiped our plates clean with the organic bread. The 2020 Nieserberger Riesling poured by master sommelier Jérôme Vollebergh proved to be an excellent pairing. Another vegetarian offering was barbecued pointed cabbage with lava sauce, lamb shoulder, sea asparagus, and vadouvan sauce. Pure harmony on the plate. The roasted notes of the cabbage, Maggi seasoning, and the briny flavors of the sea complement each other perfectly. Especially when paired with a glass of Chenin Blanc from Domaine de la Taille aux Loups. Our verdict: a culinary Valhalla.

In 2001, Gert Jan Hageman opened one of the world's first farm-to-table restaurants, converting an urban nursery in Amsterdam's Frankendael park. The guiding principle was 'from plant to plate', and in a section of his restaurant greenhouse, crops were sown, harvested, weeded, and watered so that partly homegrown edible plants, flowers, and herbs could be used in the kitchen. From the very beginning, De Kas was an overwhelming success. Today, this unique glass building, with its beautiful natural light and spacious interior, is owned by Wim de Beer and Jos Timmer, who have further emphasized sustainability and the serving of the most beautiful and delicious vegetable dishes, complemented by some fish or meat. For vegetarians, De Kas is a paradise. There is no à la carte menu here, only set menus for lunch and dinner. During the coronavirus crisis, both owners did not stand still: "Because it was difficult for us to halt our production – and our goal is zero waste – we came up with various initiatives to give the food a good destination. Think of donations to food banks, takeaway packages, and bags filled with vegetables for the neighborhood." At De Kas, wine, beer, and juices are produced and selected with a focus on sustainability. There is a wonderful selection of wines available by the glass, and this offering changes weekly. De Beer and Timmer say: "We work together with friendly winegrowers who cultivate their wines in the same way we operate: with respect for nature and a constant search for innovation." Maître-sommelier Jérôme Vollebergh and his team are happy to advise you on this. A fantastic spot for years!

Organic and sustainable are key words. Part of the vegetables and herbs are grown on-site in this old urban glass greenhouse. All other ingredients are purchased from farmers in the Beemster region. The restaurant is spacious, bright, and always full. This creates a pleasant background hum while we still have enough privacy at our table for two. Jos Timmer and Wim de Beer have been running the kitchen since 2018, and with their team, they deliver fantastic work. And we’ll say it right away: for vegetarians, this restaurant is a must. Our menu – consisting of three starters, a main course, and a dessert – repeatedly surprises us with the flavorful and original way vegetables are combined. They do the same with fish, meat, and fresh herbs. It starts with the amuse-bouches, including early turnips in Vadouvan cream and a small spring roll filled with wakame. Among the starters, we find a fantastic vegetarian option featuring porcini mushrooms, buckwheat, garlic, and gently poached egg yolk. Very special, just like the vegetarian main course that looks stunning on the plate, featuring grilled artichoke, finely diced vegetables, and a creamy dill and chive sauce. The evening is rounded off with a delightful dessert of chocolate sorbet, caramel, and hazelnut cream. During our wine pairing, sommeliers Rosa Morel and Jérôme Vollebergh pour carefully selected wines, with the standout being the Domaine Le Novi, a spicy yet light-bodied red wine served alongside perfectly cooked duck, chard, lamb's lettuce, and smoked yogurt. The service is hardworking and exemplary: despite the crowds and the size of De Kas, everything runs efficiently, yet the (mostly young) staff still manages to give us plenty of personal attention. Bravo!

The ambiance remains impressive. This restaurant, founded by and formerly helmed by chef Gert Jan Hageman, is housed in an eight-meter-high greenhouse of the former Amsterdam Stadskwekerij. In addition to the dining area, the complex features a small cultivation greenhouse and a lush garden. All produce used is preferably sourced from these grounds, supplemented by products from their nursery in the Beemster. In the dining room, dominated by glass, steel, and wood, the attentive service led by hostess Aagje de Vries first presents delightful palate starters: tapioca crackers with celery dip, a cold red cabbage soup with horseradish cream, and a crispy element of red cabbage and Brussels sprout with coconut curry, alongside a cassava and poppy seed crumble. The starter of pollock ceviche with Beemster apple, celery, cucumber, corn, and coriander is light as a feather, well-balanced, and delicious. This is followed by baked skrei cod, mashed potatoes, kale, and parsley sauce. The fish is cooked to perfection. The kale is served both stewed and as a lightly bitter crispy element. The wine recommendation – Crespaia, Bianchello del Metauro 2016 – is highly appealing. Incidentally, all wines on the menu are sustainably produced. Finally, crispy blood orange chips emerge from a light champagne foam, adding a pleasantly subtle bitterness. The dessert also features cardamom ice cream, vanilla oil, meringue, lemon curd, and pomegranate seeds that bring a touch of acidity. A bowl of apples sits by the exit. What a lovely touch!