Landmarkt / Aan Tafel bij Landmarkt

Aan Tafel bij Landmarkt serves as the restaurant function of Landmarkt in Amsterdam-Noord, located at Schellingwouderdijk 339. Public sources consistently refer to Landmarkt at this address. The restaurant page presents Aan Tafel bij Landmarkt as part of the same location, where a fresh market and hospitality converge. This setup forms the core of the concept: products are available in the market and are also featured in the kitchen.

A fairly clear picture of Landmarkt’s origin can be found in trade media. The initiative is linked there to Harm Jan van Dijk, Joost Luijbregts, and Thijs van Banning. A separate founder for the restaurant or café name Aan Tafel bij Landmarkt is not documented in the provided material. The available information therefore points primarily to Landmarkt as an overarching concept, rather than a standalone hospitality brand with its own founding story.

According to public descriptions, Landmarkt grew out of the idea of a fresh market model, compared to markets in France and Spain. The location was housed in a vacant greenhouse in Schellingwoude. Sources contradict each other regarding the exact opening year. Some publications mention April 2011, while another source states that the first location opened in 2012. No separate opening date was found for Aan Tafel bij Landmarkt itself.

The concept of the hospitality space follows the logic of the market. Ingredients are sourced from the Landmarkt assortment, and the kitchen works with seasonal products. Guests can enjoy dishes on-site, while the same or similar products are also available for home use. In doing so, the location functions not only as a restaurant but also as a link between retail, the meal, and origin information.

The public drinks menu shows a classic espresso-oriented coffee offering. The menu features coffee, cappuccino, espresso, double espresso, macchiato, cortado, latte macchiato, koffie verkeerd, and flat white. As such, the selection focuses on well-known milk and espresso preparations, with no mention of manual brew methods or an explicit specialty coffee program featuring various brewing techniques in the sources examined.

Notably, the extras are primarily focused on flavor additions. The menu lists shots with vanilla, caramel, and hazelnut, alongside whipped cream as an addition. Other hot drinks are also included, including organic tea, ginger-orange tea, fresh mint tea, chai latte, and hot chocolate. Coffee also appears on the menu in dessert form, specifically as an affogato.

In the provided materials, no official Landmarkt source was found that names a specific coffee roaster for Aan Tafel bij Landmarkt. However, The Slow Roasters mentions Landmarkt versmarkt on the Schellingwouderdijk as a point of sale for espresso beans. While this is a concrete data point regarding the location, it does not automatically confirm that the hospitality venue works exclusively with that roaster. Furthermore, methods such as V60, Chemex, AeroPress, or batch brew were not found in the official menu sources.

Landmarkt’s public agenda shows that the location is used for more than just daily hospitality. Recurring wine tastings with house oenologist Robert Schuurman are explicitly mentioned. Additionally, there are references to King’s Day programming, an anniversary month surrounding fifteen years of Landmarkt, and participation in World Pride Amsterdam. This points to an agenda where food, drink, and public programming converge.

The restaurant page and the corporate events page also provide insight into the use of the space. Larger groups can make use of the restaurant, the conservatory, and the garden. For business lunches and drinks, a group size of ten to one hundred people is mentioned. In this sense, besides its public function, the location also has a clear role as an event space for gatherings.

Another recurring element is the explanation of origin. A public description mentions that farmers come to Landmarkt to explain their products and describe how they were made or grown. Such encounters align with the broader idea of transparency in the supply chain. Specific coffee-oriented activities, such as cuppings, barista workshops, or brewing courses, were not found in the public sources examined.

On its own site, Landmarkt states that it collaborates with more than thirty farmers and growers. The organization describes the chain as short and transparent, with daily delivery of harvests and a fair price for producers. Regarding the restaurant function, it is added that ingredients come from local suppliers wherever possible and that the team knows those suppliers personally. Such phrasing places origin prominently within the business’s narrative.

Concrete suppliers are also mentioned in public communications. For meat and fish, these include Palmesteyn beef, Beemsterland pork, Gildehoen chicken, and fish from Visser Hendrik. Furthermore, it is stated that no live lobsters or eels are sold and that color coding from the Fish Foundation is used to make sustainability information visible. Additionally, the partner page lists names such as Fish Tales, Wilder Land, Boeren van Amstel, Hokkai, Den Eelder, Sproud Milk, Think Tomato, The Good Roll, and Kesbeke.

Origin and impact claims also appear on the drinks menu. The filtered water is linked to Made Blue, while Roze Bunker is mentioned for the syrups. The menu presents these brands in connection with social or ecological claims. Within the context of the location, this shows that Landmarkt attempts to communicate about the chain, origin, and social positioning not only at the product level but also through ancillary products.

Landmarkt and Aan Tafel bij Landmarkt have been mentioned in several media outlets and guides. Documented attention includes pieces in De Buik van Amsterdam, de Brug, Hotspots in Amsterdam, and various mentions within I amsterdam. Trade publications also focused on the founders, management changes, and the development of the concept. An older recognition concerns the title Versmarketeer 2012 for Harm-Jan van Dijk, awarded to the founder of Landmarkt and not specifically to the restaurant operation.

Within an analysis for coffee enthusiasts, what is NOT in the sources is particularly relevant. There are no documented coffee prices, no mentions of barista competitions, and no indications of listings in specialty coffee rankings. Consequently, in the provided material, Aan Tafel bij Landmarkt emerges primarily as a restaurant within a fresh market concept with a standard coffee offering, rather than as a specialized coffee bar with a distinct focus on filter coffee, roasting, or coffee education.