Top chefs committed to vegetables, seasonality and the future of fine dining join forces in Amsterdam
Restaurant Flore in Amsterdam has always pushed boundaries, but this year it raises the bar higher than ever. Four Monday evenings across 2026 will see executive chef Bas van Kranen's five radishes kitchen welcoming the most compelling chef-voices in contemporary European gastronomy.
Flore is one of the most celebrated vegetable restaurants in the world
In the We're Smart Green Guide, Bas van Kranen's Flore stands with the maximum 5 radishes and holds the prestigious number 3 position in the Top 100 Best Vegetable Restaurants in the World 2025. Its "Botanic Menu", built from around 80 different plants, has become a benchmark for 100% pure plant gastronomy and a shining example of what the We're Smart movement represents at its highest level. At Flore, Van Kranen has revolutionized fine dining by eliminating traditional luxury ingredients. His cuisine focuses exclusively on local, biodynamic ingredients, particularly vegetables and sustainable seafood from the North and Wadden Seas. His innovative approach is exemplified by his signature dish featuring 25 different seasonal vegetables, which changes weekly to reflect Dutch micro-seasons.
Unique opportunity: two international pure plant chefs in one menu
Prepare for a unique gathering of We're Smart protagonists — chefs who share a deep commitment to vegetables, seasonality, and the future of fine dining — coming together to create something singularly special. Among the invited chefs are some of our most decorated Green Guide members:
On 19 October 2026, Sang Hoon Degeimbre of L'Air du Temps in Liernu, Belgium joins Bas. Sang-Hoon is a chef whose life's work has been a love letter to his own garden — now covering acres — and to the vegetables it produces. L'Air du Temps is decorated with 5 radishes and ranks at number 17 in the We're Smart Top 100. He is the kind of chef who has long proven that a world-class restaurant can be built on the vegetables you grow yourself.
On 9 November 2026 Sebastian Frank of Horváth in Berlin joins van Kranen. The Austrian chef runs a vibrant, top-notch kitchen where vegetables take centre stage, and the seasons dictate the rhythm. Recently, Horváth received 5 radishes for the We're Smart Green Guide. A great recognition for a restaurant that treats plants as a celebration rather than a compromise, and has firmly earned its place in the We're Smart community.
Five chefs seamlessly aligned with the We’re Smart ethos
Even though not (yet) in the guide, the other chefs in the line-up align seamlessly with the We're Smart ethos.
And on 17 August - John Chantarasak - AngloThai, London. John demonstrates how heritage cooking can adapt to its environment while remaining faithful to its roots. AngloThai is not yet featured in the Green Guide, but its sharp, vegetable-forward cooking style — where plant dishes stand equal to protein — is music to our ears. These are one-off evenings, so it is very special that a pure plant menu is always forseen.
22 June features David Žefran - Milka, Kranjska Gora, Slovenia. David's cuisine is defined by alpine precision and a cuisine "through geography" — each dish rooted in the landscape that surrounds him. Milka is not yet listed in the We're Smart Green Guide, but fits in, with its philosophy of hyper-local, seasonal cooking with dairy used sparingly and purposefully.
