The Dutch answer to Dan Barber’s Blue Hill at Stone Barns in New York or Alice Waters’s Chez Panisse in Berkeley, De Kas is the culinary love child of chef Gert-Jan Hageman, Ronald Kunis and Meindert Heijer. The three restaurateurs and chefs converted a mid-century, run down greenhouse into an elegantly styled, Piet Boon-designed restaurant and herb and vegetable farm.

Dependent on seasonal ingredients—and what is fresh from their nursery—the five-course prix fixe menu changes daily. Most every seat in the greenhouse, counting an eight meter high ceiling, is strikingly picturesque, but for those who prefer a bit of a show, reserve the chef’s table—available for two to four people.