Warmoes

Warmoes is located at Vlampijpstraat 94 in Utrecht West. The venue is part of the Hof van Cartesius, a circular workplace in the Werkspoorkwartier. Public descriptions categorize Warmoes primarily as a restaurant or eatery, rather than exclusively as a coffee bar. The business itself uses the description “eat, drink and live”, linking food and drink with art, music, and cultural activities.

Daan van den Berg and Robin Brink founded Café Warmoes after working together at Café Orloff on the Kade. A report from May 2022 noted that the breakfast and lunch spot had opened approximately two weeks earlier, indicating a public opening in May 2022.

However, the current pages for Warmoes and the Werkspoorkwartier state that the venue has been part of the Hof van Cartesius since May 2020. The available information does not explain this discrepancy, leaving the exact start year unclear.

The original founders later sold the business. Since 2023, Fastwin Gouda and Wilmer van den Berg have been the owners. They met at the vegetarian restaurant De Zware Jongens, where Gouda worked as a chef and Van den Berg as general manager. Gouda is also mentioned as the founder or owner of Studio Sugar Snap.

Warmoes uses coffee from Nordkapp Coffee, a roaster from Utrecht. The May 2026 menu lists espresso, double espresso, americano, cortado, cappuccino, koffie verkeerd, latte macchiato, and flat white. Caffeine-free coffee and oat milk as a dairy alternative are also mentioned.

The menu also features iced coffee with hazelnut or caramel flavors, dirty chai, and espresso martinis. No public information was found regarding manual brewing methods. V60, Chemex, AeroPress, and batch brew are not mentioned. Additionally, there is no data on the blend used, countries of origin, producers, processing methods, or the espresso machine. As a result, the origin and technical preparation of the coffee remain largely out of view.

The menu is entirely vegetarian and includes several vegan dishes. The menu clearly marks which options are vegetarian or vegan. Meals are prepared at Studio Sugar Snap, using fresh and local ingredients.

In addition to coffee, the menu lists various suppliers. TheGrow Lab supplies kombucha, and Fine2Wine supplies wine. For beer, Warmoes mentions Backyard Brewing Co., Eleven Brewery, Oproer, Maximus, and Two Chefs, among others. No independent certification for the entire procurement or business operations has been publicly documented.

Warmoes cooks without gas and uses electric equipment. The venue also has its own solar panels. For waste streams, the business collaborates with Clique. This organization collects plant-based residues, including orange peels and coffee grounds, and processes them into other products.

The location fits within the circular design of the Hof van Cartesius. Parts of the restaurant were built with materials from a former swimming pool. Warmoes also collaborated with other users of the site on the shared garden, including grass, paths, and soil elevation.

Nordkapp Coffee states that it aims for transparency regarding producers and the coffee chain. However, Warmoes does not publish origin data for each coffee. Therefore, it is not possible to determine which farm, variety, or processing method is behind the served espresso.

Art and music are a visible part of the concept. The building features installations, paintings, posters, and stained glass. Instruments are also available. Some of the works are for sale through the creators. In 2024, regular performances and jam sessions were described. The continuation of that exact program has not been confirmed in the current schedule.

In November 2025, Warmoes was part of the U? Festival at the Hof van Cartesius. The program included music, presentations, tours, an exhibition, and a circular drum jam. Additionally, Warmoes participates in Kop voor Nop. Through this initiative, customers can pay for an extra coffee or tea for an Utrechter with limited financial means.

Warmoes has received attention due to the change in ownership, the vegetarian menu, cultural activities, and the use of reclaimed building materials. The venue is also listed in overviews of sustainable and plant-based hospitality. Formal restaurant prices, coffee prices, or competition wins have not been publicly recorded. No public coffee workshops or tastings have been documented either.