NL Restaurant De Kas cooks in a converted greenhouse using daily fresh harvests from its own garden and the Beemster. Boot Koffie supports the lunch and digestif service within a sustainable concept holding a Michelin Green Star.
Coffee roaster in Restaurant De Kas
Coffee Beans at Restaurant De Kas
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About Restaurant De Kas
Profile: Restaurant De Kas
Located in Amsterdam Oost, Restaurant De Kas operates out of an iconic greenhouse that has been converted into a restaurant and nursery. The team puts vegetables, herbs, and fruit center stage, with dishes that showcase the day’s harvest. Coffee is an integral part of their hospitality offering, complementing breakfast, lunch, and the conclusion of the meal.
The coffee is supplied by Boot Koffie. Both parties publicly acknowledge the partnership, indicating a stable relationship between the restaurant and the roaster. The combination of a prestigious kitchen and a dedicated coffee partner gives the coffee program a clear anchor within the overall culinary concept.
Origins and Concept
De Kas began in 2001 as the ambitious plan of chef and grower Gert-Jan Hageman to breathe new life into the old municipal greenhouses. The goal was a radical “plant to plate” approach, where ingredients are harvested and served on the same day. Seasons dictate the menus, meaning the offerings can change daily.
The original philosophy remained the guiding principle after operational leadership was transferred in 2017–2018 to chefs Wim de Beer and Jos Timmer. They maintained the farm-to-table DNA while further scaling the culinary ambition and visibility. Together, the greenhouse in Amsterdam and the larger field in the Beemster provide hundreds of varieties.
Coffee Offering and Preparation
Coffee from Boot Koffie is served during the daytime program and as a digestif. Social media posts highlight a “beautiful coffee from Boot Koffie” during lunch, suggesting a consistent espresso service and table service. The role of coffee is supportive of the dining experience, aligning with the refined, seasonal cuisine.
Specific filter methods, such as V60 or Chemex, are not publicly documented on the website or in public menus. Details regarding batch brew or alternative brewing methods are also not mentioned. For professionals, this means the exact front-of-house brewing protocol remains unknown based on public information.
Guests, Community, and Events
De Kas organizes workshops, tours of the garden and greenhouse, and seasonal events directly linked to the work on the land. Additionally, the spaces are available for private events, seminars, and group workshops. The audience is diverse, consisting of food tourists, locals seeking a special lunch, and groups for educational activities, rather than primarily students or remote workers.
Sustainability and Sourcing
Sustainability is at the core of their identity. The restaurant grows hundreds of varieties on-site and in the Beemster, works seasonally, and positions local and organic as the operational standard. The short window between harvest and plate reduces transport impact and enhances freshness, fitting into the broader ecological positioning of De Kas.
De Kas is publicly recognized for its green achievements, including a Michelin Green Star. Regarding coffee, De Kas does not specify particular origin or sourcing protocols in public channels. Boot Koffie communicates its own climate-neutral and organic options, indicating an eco-conscious roasting partner, although details about the specific beans for De Kas remain unnamed.
Recognition and reputation
De Kas is an award-winning top restaurant with Michelin recognition and strong ratings in national guides such as Gault&Millau. The restaurant frequently appears in travel and food media and maintains a strong reputation among guests, thanks in part to the greenhouse experience and focus on freshness. Specific coffee prices or barista titles are not publicly linked to De Kas.
Relevance for coffee professionals
De Kas’s coffee profile supports a broader seasonal narrative and the daily rhythms of their meal service. The stable partnership with Boot Koffie ensures continuity, although publicly available details regarding brewing methods remain limited. For cafés, roasters, and baristas, this serves as an example of coffee that aligns seamlessly with a culinary identity where origin, freshness, and sustainability take center stage.
Key points at a glance
- Started in 2001 with a “plant to plate” mission in a converted municipal greenhouse.
- Led since 2017–2018 by chefs Wim de Beer and Jos Timmer, while preserving the original DNA.
- Permanent roasting partner: Boot Koffie, explicitly mentioned by both parties.
- Coffee served as part of the lunch and after-dinner service, espresso-focused.
- No publicly documented filter methods or coffee-specific sourcing details.
- Strong sustainability profile, including a Michelin Green Star recognition.
- Community role through workshops, tours, and private events, catering to a diverse audience.