The story
Vert, at Vlasmarkt 27 in Middelburg, Netherlands, runs a vegetable-led kitchen that scored 13.5 from Gault&Millau in 2026. The restaurant's fine dining is built around produce from local soil and the seasons.
Chef Richard Rademaker builds a set menu of nine dishes served in four courses, placed in the middle of the table for sharing. Roughly 80 percent of the menu is vegetable-based, and each menu includes one fish dish and one meat dish. Guests who want a fully vegan or vegetarian menu can request it when booking.
The wine list leans toward natural and organic bottles, and the kitchen also makes its own kombucha. Guests can book a wine arrangement of four matching wines or a botanical arrangement of four house-made non-alcoholic drinks, each at €35 per person. When the weather allows, dinner moves to the back terrace.
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