Gys Voorstraat

Gys Voorstraat is the first Gys location in Utrecht. The establishment is located at Voorstraat 77, 3512 AL Utrecht, in the city center. According to available records, GYS opened its doors at this location in October 2014. The founding is associated with Gijs Werschkull and Vincent van der Werf.

The company’s background lies in the hospitality industry, cooking, and a growing demand for plant-based food. Werschkull started the business in 2014 at the age of 23. He had previously worked as a chef and saw an opportunity for a restaurant where vegan food was more widely available. The concept developed around organic food, plant-based dishes, and gluten-free preparation.

Gys describes the menu as fundamentally plant-based and gluten-free. However, there are some nuances. Cow’s milk is still offered with coffee, and an egg is available as an option with shakshuka. The kitchen is described by Gys as fully gluten-free and inspected by the Dutch Coeliac Association.

For coffee drinkers, the choice of beans and milk types is particularly relevant. Gys works with Pure Africa Coffee. The beans used are identified as Allemansvriend. They come from Burundi and Uganda and are linked to the Nkamwayacu, Dohorerabarimyi, and Rubanga cooperatives.

Available information primarily mentions espresso-based preparations. Examples include a flat white with oat milk, a latte macchiato with almond-coconut milk, and a cortado with cow’s milk. Other brewing methods, such as filter coffee or manual preparation, are not documented in the provided material. As a result, the public image of the coffee service remains limited to these mentioned preparations.

The partnership with Pure Africa Coffee provides insight into the origin of the coffee. Pure Africa states that it purchases directly from farmers in Africa. The company also reports that it records data on processing and payments to farmers. Blockchain-supported transparency is mentioned as part of the supply chain.

Sustainability is a visible part of Gys’ business concept. The company states that ingredients are organic and locally grown where possible. Gys also notes that the menu changes regularly based on seasonal vegetables and seasonal fruit. This links the menu to availability and origin.

The sustainability claims extend beyond food. Gys also mentions furniture made from recycled materials and eco-friendly paint as part of the interior design. Additionally, Gys is listed as a participant in the Biodiversiteit op je Bord (Biodiversity on Your Plate) program by Dutch Cuisine. This program requires participating hospitality ambassadors to offer at least 50 percent biodiversity-friendly dishes.

Gys documents several events, but according to available information, these take place at the location on Amsterdamsestraatweg. Examples include Hangover Brunch, Bend & Brunch, and Galentine’s Day in February 2026. Group arrangements are also mentioned, including brunch, high tea, baby shower, lunch, drinks, and dinner.

A recurring element is the Community Table at Gys ASW. This is held on the second Wednesday of every month. The description assumes dining at a long table with fixed time slots. A Plant-Powered Dinner Talk is also mentioned, featuring Vegan Food Tour, Dr. Valentine, and Gys/Kiem chef Christiaan Kroes. This event also took place at Amsterdamsestraatweg.

Gys has been described in various publications as an organic and vegan-oriented restaurant with two locations in Utrecht. In 2015, the opening at Voorstraat and the later location at Amsterdamsestraatweg were discussed. In 2020, the first location was featured again in an article about sustainability. In 2021, the company was described in relation to the expansion of its business model and dark kitchen activities during and after lockdowns.

Gys also appears in local and city overviews. The location is mentioned in categories such as hospitality in the Universiteitskwartier, vegan and vegetarian, and lunch. Gys’ website displays a Google rating of 4.4 based on 2,382 reviews. This score provides a public view of customer ratings, without allowing for a substantive judgment on coffee or service to be derived from it.

For coffee enthusiasts, Gys Voorstraat primarily serves as an example of coffee within a broader plant-based and gluten-free restaurant concept. The available information provides details on beans, origin, and a few milk alternatives. It offers less insight into equipment, branding, extraction, or alternative brewing methods. As a result, the focus is not on a comprehensive coffee-technical profile, but on the role of coffee within a sustainable and plant-based hospitality concept in Utrecht.