The story
Konijnenvoer, a vegan kitchen at Weverstraat 40 in Arnhem, earned 14.5 points from Gault&Millau in 2026. Chef Demian Parasmo and his partner Imane Dafer have run the restaurant since 2018, cooking dishes that draw on Italian technique and local plant-based produce.
Demian builds a compact menu around vegetables, herbs and grains, with a choice of five or seven courses. Much of the produce comes from local growers, and some herbs and flowers come from the restaurant's own garden. Italian influences show up in the sushi rice amuse-bouche and the handmade tortellini.
Piselli is a pea fried in savory herb oil, set on homemade cheese with roasted almonds and chamomile oil. Asparagus is cooked sous-vide, then grilled over charcoal and served with a hot-sauce beurre blanc and garlic chive cream. The tortellini are filled with potato and sauerkraut and finished with a poppy seed milk sauce. Dessert pairs a 75% chocolate sorbet with buckwheat crumble and a hibiscus granita.
The restaurant sits in the basement of a former bank building from 1904, a setting the Michelin Guide recognised with a Recommended distinction for 2026. Imane runs the dining room and the wine list, and pours are chosen to match each course. The team has announced a move to the Presickhaeff Huys on Kerkstraat, with service planned from July 2026 for around sixty guests an evening.
Recognition
Ambience
Details
History
At Konijnenvoer, you immerse yourself in a fully plant-based cuisine that emphasizes technique and layered flavors. The raw setting in the basement of an old bank building enhances this feeling and seamlessly complements Chef Demi's signature style...
In the basement of a former bank building from 1904, we find restaurant Konijnenvoer. Since 2018, it has been run by passionate chef Demian Parasmo and his partner, hostess and sommelier Imane Dafer. Demian cooks truly beautiful plant-based cuisine here with Italian influences, using as many local products as possible alongside ingredients from their own garden. This is evident right from the start with the amuse-bouches served to us, including Italian sushi rice with simmered watermelon glazed with magnolia vinegar. Masterful. We can choose between five or seven courses from the compact menu. We start with piselli: a pea fried in savory herb oil, Kalamata olive, and pepper on homemade cheese, roasted almonds with chamomile oil, topped with a dune flower, geranium, and fennel fronds from their own garden. In a word: sublime! Next comes sous-vide asparagus, grilled over charcoal with a homemade hot sauce beurre blanc and a garlic chive cream. Imane pairs it with a surprising unfiltered Sauvignon Blanc from the Slovakian winery Slobodné Vinávan. Like all the other wines served this evening, it is a very special match for the dishes. However, we must say that the restrained wine pours do not quite correspond to the price on the bill. Following that, homemade tortellini filled with potato and sauerkraut, a creamy sauce made from poppy seed milk, sauerkraut foam, tempeh made from fried grains, and a shallot vinaigrette. Pure creativity, and kudos to the chef. For dessert, there is a sorbet made from 75% pure fruity chocolate with a buckwheat crumble, finely sliced strawberry marinated in raspberry vinegar with magnolia syrup, plus a hibiscus granita, finished with Maldon salt and olive oil. Such beauty truly deserves a place in this guide. Welcome to Lekker!
Location
Instagram