Restaurant Flore

The story

Crafted with passion, served with love

Consciousness as a Creative Foundation

At Restaurant Flore, the guiding principle comes directly from chef Bas van Kranen: "We want to be an example of how a kitchen works — ambitious, innovative, and in balance — for our guests, nature, our producers, and our team." That conviction shapes every detail, from the sourcing of ingredients to the structure of the menu itself.

The kitchen works strictly within Dutch micro-seasons, drawing on slow-grown vegetables, wild-foraged herbs, sustainably caught fish, and responsibly raised animals. The cooking is entirely dairy-free, and the result is a style that feels at once light, energetic, and technically precise — global techniques applied to deeply local produce.

Three Menus, Three Seasons

Flore organises its year around three seasonal chapters, each bringing a new menu that celebrates ingredients at their peak — wild garlic in spring, porcini in autumn. Two paths are available at €250 per person: the Omnivore menu, which moves across the full breadth of Dutch nature including fish, shellfish, and occasional meat; and the Herbivore menu, an entirely plant-based experience built from more than eighty Dutch plants, with depth drawn from fermentation, smoking, drying, and ageing. Both menus are available for dinner Wednesday through Saturday, with lunch offered on Fridays and Saturdays.

The Room and the Kitchen Table

The main dining room holds just eleven tables — thirty guests in total — with views over the heart of Amsterdam and a level of personal service that the intimate scale makes possible. For a more immediate experience, the Kitchen Table places solo diners or pairs directly at the edge of the kitchen, sharing the space with other gastronomy enthusiasts.

Wine, Recognised

Sommelier Antonello Nicastri curates one of the most extensive wine lists in the Netherlands — over 1,200 bottles — and was named Sommelier of the Year by Gault & Millau in 2026. The cellar earned a Wine Spectator Best of Award of Excellence in 2024, a recognition that reflects both the range and the curation behind it. Wine pairings are available at €120 per person; a non-alcoholic juice pairing is offered at €90.

Collaboration as a Format

Through the year, Flore hosts a 4-Hands Dinner Series in which Bas van Kranen invites four selected guest chefs to co-create a one-night-only menu. Each edition functions as a dialogue between two kitchens — Flore's conscious seasonal philosophy meeting fresh perspectives, techniques, and inspirations from outside.

The team that brings it together includes head chef Jasper, who leads the kitchen with calm precision; Antonello on wine; and Roos managing front-of-house with warmth and exactness. Together, they make Flore a place where the seasonal and the considered are inseparable.