De Kas, Amsterdam Serves Freshly Grown Food as it is Harvested
Laura McQuarrie — September 23, 2014 — Eco
References: restaurantdekas.nl & coolhunting
De Kas, Amsterdam is an unusual restaurant that truly has something unique to bring to the table—the food that it serves is cooked the same day that it's plucked from the ground, tree or vine. With the eatery surrounded by lush green gardens made up of about 70 different herbs and veggies, it really takes the concept of fresh food to the next level. To play off this idea, diners actually eat inside of the glass greenhouse structure, which provides a view into the kitchen, giving a complete view of the process from farm to table.
The property was once in danger of being demolished, but with the help from celebrity chef Gert Jan Hageman, De Kas is now a booming eatery that serves anywhere around 1,000 people per week.
The property was once in danger of being demolished, but with the help from celebrity chef Gert Jan Hageman, De Kas is now a booming eatery that serves anywhere around 1,000 people per week.
Trend Themes
1. Hyper-local Dining - The trend of hyper-local dining is growing, providing an opportunity for restaurants to offer freshly grown food on their menus.
2. Hybrid Food Experiences - Creating hybrid experiences, like dining in a greenhouse, can offer a unique and immersive dining experience for customers.
3. Farm-to-table Innovations - Farm-to-table concepts can explore innovative ways to further connect diners with the process of food production, enhancing the dining experience.
Industry Implications
1. Restaurant Industry - Restaurants can embrace the trend of hyper-local dining and incorporate freshly grown food into their menus, catering to customers looking for a unique dining experience.
2. Hospitality Industry - Hotels and resorts can explore hybrid food experiences, such as dining in greenhouses or other unique settings, to attract guests seeking memorable and immersive dining experiences.
3. Agriculture Industry - The agriculture industry can collaborate with restaurants and explore farm-to-table innovations that enable a closer connection between farmers, producers, and consumers.
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