Gys Amsterdamsestraatweg

Gys Amsterdamsestraatweg is located at Amsterdamsestraatweg 113 in Utrecht. The venue is situated in Utrecht Noordwest, in the Pijlsweerd neighborhood. Within Gys’ offering, coffee holds a recognizable place, but the establishment is primarily documented as a restaurant. The concept revolves around organic food, plant-based dishes, and attention to various dietary needs.

The origins of Gys date back to 2014. That year, Gijs Werschkull was working on the idea for a restaurant with organic dishes and a clear focus on vegetarian and vegan food. The first location opened in October 2014 on Voorstraat in Utrecht. In June 2015, the second location followed on Amsterdamsestraatweg.

At the opening of the second branch, Gijs Werschkull and Vincent van der Werf were involved. The location on Amsterdamsestraatweg thus became part of a broader Utrecht hospitality concept. The restaurant profile has since been linked to sustainable entrepreneurship, plant-based cooking, and a menu that accounts for food preferences and allergies.

The menu at the Amsterdamsestraatweg location is described as fully plant-based, organic, nutritious, and gluten-free. Gys also mentions that seasonal and local products are used where possible. The menu changes with seasonal vegetables and fruit. As a result, the emphasis is not only on fixed dishes, but also on the availability and origin of ingredients.

For coffee, Gys collaborates with Pure Africa Coffee. The beans used are designated by Gys as Allemansvriend. This coffee comes from Burundi and Uganda and is connected to the cooperatives Nkamwayacu, Dohorerabarimyi, and Rubanga. Pure Africa describes its model as direct trade with farmers in Africa, with a transparent chain and oversight of payments to farmers.

The documented coffee preparations at Gys consist mainly of espresso-based drinks. Examples include flat white, latte macchiato, and cortado. There is also a Chocolate Espresso Martini, which uses an espresso shot. These examples place coffee within the broader hospitality offering of the location, alongside food, brunch, and dinner.

No manual brewing methods are documented in the available material. Methods such as V60, Chemex, Aeropress, batch brew, or cold brew are not mentioned. For readers looking for filter coffee or slow coffee, this is a relevant distinction. The available information points primarily to an espresso bar function within a restaurant environment.

Sustainability appears in Gys’ documentation in several ways. It is not just about the composition of the menu. Gys also mentions furniture made from recycled materials and environmentally friendly paint as examples of choices outside the kitchen. It is also noted that the ingredients are organic and, where possible, grown locally.

Gys’ kitchen is described as fully gluten-free and certified by the NCV. The menu is based on plant-based dishes, with limited exceptions in some parts of the broader offering. Gys is also described as a certified organic restaurant. Furthermore, biodegradable packaging, waste reduction, and green energy are mentioned in public descriptions of the business.

The coffee collaboration fits within that broader positioning around origin. Gys mentions that Pure Africa purchases directly from farmers and works on a chain in which farmers can move toward a living income. The available information provides no technical tasting notes or roast profiles. The emphasis is primarily on the supply chain, origin, and trade model.

The location on Amsterdamsestraatweg is also used for events. Gys mentions that monthly events take place at this branch. Examples include the Hangover Brunch and Bend & Brunch. Additionally, a Plant-Powered Dinner Talk has been documented, organized in collaboration with Vegan Food Tour. That program featured speakers and a plant-based menu.

The described events primarily align with food, wellness, and plant-based nutrition. No coffee workshops, cuppings, tastings, or coffee exhibitions have been documented. This makes the profile of this location broader than that of a specialized coffee shop. Coffee is present, but it does not stand as an independent event theme in the available information.

Over the years, Gys has received attention in Utrecht-based and sustainable media. In 2015, news covered the opening of the second location on Amsterdamsestraatweg. Later, articles followed about Gijs Werschkull, sustainable entrepreneurship, plant-based food, and accommodating dietary preferences. Platforms focused on vegetarian, vegan, and organic food also mention the location.

For coffee enthusiasts, Gys Amsterdamsestraatweg primarily offers an example of coffee within a restaurant concept with an emphasis on plant-based and organic offerings. The available data shows a clear preference for espresso-based drinks and a fixed coffee supplier. At the same time, information on filter methods, coffee training, or a separate coffee program is lacking. As a result, the profile is factually positioned between a restaurant, a brunch spot, and an espresso-focused hospitality venue.