Fresh crops and herbs are harvested daily by chefs of the Park Café Restaurant from their edible roof garden, which is within steps from the the cooking and dining area.
The Green House is a circular pavilion featuring 100m2 of vertical crop and herb farming above it’s dining area and kitchen, ready for harvest!
Rudolf Brand is the chef in the ABN Amro circular pavilion. He translates circularity directly in his food. This also means he picks his produce from the hrbs. house daily and composts organic kitchen waste into nutrients for the garden.
The interior of the Bijenkorf restaurant in Amsterdam is furnished with wooden crates growing a variety of fresh herbs. With LED lights, these herbs stay fresh and crispy.
Casa400 has a 200m2 rooftop terrace surrounded with the freshest herbs and vegetables. Chefs and bartenders of CASA offer trendy cocktails, teas and snacks based on the harvest.