Bie de Buuf

Bie de Buuf is located at Paradijsvogelstraat 10 in the Oosterparkwijk neighborhood in Groningen. The establishment presents itself primarily as a neighborhood restaurant and meeting place, rather than a specialized coffee bar. The restaurant is situated in the former fruit wine factory of Woldring and Idema. In addition to food and drink, neighborhood activities, food education, and work experience play a central role in the concept.

Bie de Buuf is an initiative of the social enterprise Stichting Toentje. Jos Meijers is mentioned in public profiles as the founder and former director of Toentje and Bie de Buuf. Toentje was established with support from the Municipality of Groningen and the Stadse Voedselbank. No separate co-founder of Bie de Buuf is mentioned in the reviewed information.

Meijers previously worked for a long time in the pop music and theater sector. He was also active as a musician and worked for several years in the social sector. A later profile also mentions his involvement in the survival of the Groningen pop venue Simplon. This combination of culture and social work formed the background from which the initiatives around Toentje and Bie de Buuf emerged.

The official opening took place on May 12, 2017. The Groningen alderman Matthias Gijsbertsen performed the opening. However, an interview from 2022 cites 2020 as the start year of the restaurant. The available information does not explain this discrepancy. The documented official opening in 2017 is therefore considered the clearest historical reference point.

At the opening, the concept revolved around local and seasonal meals. Knowledge about healthy eating, cooking, and preserving was also part of the setup. Earlier plans described collaboration with neighborhood residents and attention to social issues surrounding food. This gave the location both a hospitality function and a societal role from the start.

According to its own information, the kitchen uses seasonal vegetables and herbs from Toentje or other growers. Additionally, organic meat from De Waddenslager and honey from their own bees are mentioned. A chef described an 80/20 ratio of plant-based to animal ingredients in 2022. The same ratio was cited for locally sourced versus non-locally sourced products. This is a description of the working method at that time.

According to official business records, the coffee is supplied by Koffiestation, a roaster based in Groningen. This company was also listed as a partner of Stichting Toentje. No further details regarding the beans used, their origins, flavor profiles, or roasting methods are publicly documented in the available materials.

Little concrete information is also available regarding the brewing process. The current menu page states that a new card is being developed but does not display a coffee menu. Consequently, it is impossible to determine which coffee drinks are served or what equipment is used. Brewing methods such as espresso, filter coffee, or manual brewing techniques are not documented.

Bie de Buuf rents out spaces for meetings, workshops, and corporate events. Additionally, the organization offers volunteer positions, participation programs, and opportunities for work experience. These activities align with the social mission of Stichting Toentje.

A recurring program is Proef het Seizoen by WIJ Groningen. Children aged eight to twelve learn to cook and work with seasonal produce there. Collaboration and the safe use of kitchen utensils are also covered. In 2026, the activity was scheduled for most Monday afternoons. Rosbina Tarigan from WIJ Groningen received a Waarde-ring in 2024 for her work on this program. The award was not given to Bie de Buuf itself.

The province of Groningen reported in 2023 that the kitchen prepared school meals five days a week for several primary schools. In addition, Bie de Buuf organized cooking activities with children. Historically, community dinners and a Food Waste Restaurant are also known. The latter program began in 2018 with the Culinaire Vakschool Groningen. Student chefs then prepared meals from food that might otherwise have been thrown away. It has not been established whether this program still exists.

In a 2022 interview, the then-chef stated that little food was wasted. According to her, leftover food could be given to volunteers. She also mentioned biodegradable takeaway containers and cleaning products. During the takeaway period in 2021, customers were asked to bring their own pans or bowls. Where disposable packaging was necessary, the restaurant claimed to use containers based on sugarcane.

The available data places Bie de Buuf primarily within the social and local food chain of Groningen. Coffee is part of the offering, with Koffiestation named as the supplier. Due to the lack of a current coffee menu and information on brewing methods, the establishment cannot be assessed as a specialized coffee bar based on this data.