There are moments in life when everything seems to pause for a moment. Monday, October 7th, was one of those moments for us, when we received a Green MICHELIN Star in Maastricht.
For us, this is much more than just a culinary accolade. It is a recognition of the values we wake up for every day. That’s why we want to share what this means to us.
What does the Green MICHELIN Star mean?
The Green MICHELIN Star is about more than serving exceptional dishes and hospitality at the highest level. It’s about sustainability, respecting nature, and making conscious choices that leave a lasting impact.
Michelin itself says: “Each restaurant develops initiatives according to its own philosophy and capabilities, but what unites all these places is a common ambition and sincerity.”
This year, eight restaurants were added to the selection—fantastic!
Fermin in Rotterdam, Flores in Nijmegen, Heimat in Utrecht, Lutum in Wijk bij Duurstede, Mearkas in Eastermar, Neder in Alkmaar, Restaurant Vannu in Bavel, and Het Kook Atelier on Texel. The MICHELIN Guide Netherlands now includes a total of 23 restaurants with a Green MICHELIN Star.
"The Green MICHELIN Star has become the symbol of sustainable gastronomy."
What does the Green MICHELIN Star mean to us?
As we took our seats in the MECC Theater in Maastricht, the anticipation quickly built. Whether you want it or not, you become fully immersed. The room fills with energy, joy, tears, sound, and suspense. We attended the ceremony with four team members, allowing us to experience this special moment together with Youri and Daniël. It was incredible to share this moment with them. Together, we watched in admiration as our colleagues were called forward. And then suddenly…
"And now, we go to Oosterend. “Het Kook Atelier op Oost”. Joram Timmerman, please come forward!"
We were overjoyed, and the relief was immense. Yes, this recognition truly means a lot to us.
The Green MICHELIN Star aligns perfectly with the way we run our business: with respect, patience, and a deep connection to nature.
The challenges in practice
But we also want to be honest. Having a "green" heart is not always easy. Working in a conscious and sustainable kitchen comes with unique challenges. A poor harvest from our own garden, for instance, can directly impact the menu. Or guests might be surprised that we don’t serve meat or fish on the menu. Our menu is characterized by a plant-based foundation, supplemented with fish, shellfish, and only wild game or lamb when the season permits. And of course, always sourced locally.
Instead of relying on classic luxury ingredients like caviar or foie gras, working with vegetables, herbs, and plants as a base requires much more creativity. It demands in-depth knowledge from the entire team, about techniques such as fermentation, cultivation, and growing, to consistently deliver quality. Because that, too, is a requirement for Michelin’s green star.
Goosebumps
Those who have followed us for some time know how challenging the journey has been. With many ups and downs, a pandemic, renovations—it has all demanded a lot from us. Of course, we often say that we need to create more balance, work shorter days, and spend more time on things outside of work. But in the end, we keep choosing this path every day. After all, you can’t choose what gives you goosebumps, what lights you up. We started with a dream and never gave up on that dream.
[You can’t choose what gives you goosebumps.] Joram
What matters is staying true to yourself and your story. That’s what drives us, inspires us, and gives us new energy every day.
A lonely road
There are many sayings that apply when it comes to pursuing a dream like ours. It’s a lonely road, and "tall trees catch a lot of wind" are just two of them.
Yet we feel mostly gratitude for this recognition, and even more so for everyone who supports us on this journey—from our team to our guests, family, friends, and suppliers. Together, we are building a place where nature takes center stage. We will continue to learn, grow, and listen to what it has to tell us. The green star, in that regard, has only confirmed what we have known and practiced for a long time.
Future plans
If we dare to look ahead: we want to continue growing, deepening the content and essence of our concept. The acquisition last winter of the orchard, “de Waelde Tuin,” where we are rolling out our own agroforestry initiatives, is an example of that. Every day, we look for ways to get closer to nature, to follow its wisdom, and to pass on its magic to everyone who comes to enjoy it with us at “op Oost” and in “Het Kook Atelier”.
For us, the Green MICHELIN Star is an encouragement to dig even deeper and look even further. We will continue to work on reducing our ecological footprint, inspiring others, and offering our guests a unique experience. Because that is our goal: to create a genuine connection with nature in a memory that guests can take home.