No availability online? There’s almost always space in the bar area. Same menu, same experience – just without the reservation. Simply walk in and take a seat.
Hoeve Kesselt
Hoeve Kesselt is located just across the border in Belgium, on the southern edge of Maastricht. The farm spans over three hectares, with fields for growing vegetables and grains, a fruit orchard with chickens, and a farm shop. The Hoeve originated from the company Goutte, owned by Reinier Hoon, who was our ‘Garden Chef’ in the Jeker valley for many years. Today, he is our primary supplier for vegetables and herbs. Together, we continue to focus on growing and sourcing the best and most flavorful ingredients. Hoeve Kesselt is organically certified and follows regenerative farming principles.
At Hoeve Kesselt
They grow on an organic basis. So, without using chemical fertilizers or pesticides.
They work with organic -and often- open pollinated varieties.
They plant according to a rotation schedule.
They have a water efficiency policy to prevent water wastage.
They aim for a closed loop by using compostable waste streams as the basis for soil fertility.
This enhances the biodiversity of the environment and creates a fertile and diverse soil that stores CO2 instead of emitting it. In addition, this results in ingredients that are particularly rich in flavor and nutrient dense.
Products & Ingredients
When sourcing for products and ingredients we first look at Hoeve Kesselt and the immediate surroundings. Secondly, we source as close to home as possible.
Our wine list consists of more than half biodynamic and organically certified wines. Additionally, it includes wines from producers who work as naturally as possible but do not always explicitly promote this.
We offer an extensive selection of homemade, seasonal cocktails, mocktails and sodas.
Reducing Waste
Hoeve Kesselt not only produces vegetables, fruit, and eggs for the restaurant but also supplies vegetables to a farm shop located on the premises and to two markets in Visé (every Wednesday) and Kanne (every Saturday). This variety of sales channels helps to minimize food surpluses.
All crops from Hoeve Kesselt are packaging-free.
Surpluses of fresh produce are used as chicken feed and thereby converted into natural fertilizer.
When processing products and ingredients, the ‘head to tail’ and ‘root-to-leaf’ principle is always taken as the starting point. This means that the entire product or ingredient is used as much as possible.
Suppliers
We maintain strong relationships with our suppliers, providing us valuable insights into their working methods and processes. This collaboration enables us to uphold the highest standards of sustainability and animal welfare.
We have an ever-growing network of local suppliers where we purchase directly.
Operations
All cleaning products are eco-certified.
The table linen, napkins and kitchen towels are cleaned by one of the most innovative
and sustainable laundry facilities in Europe.
We only serve purified tap water.
We have been Green Globe certified since 2012. A global sustainability program that focusses on economically, socially and environmentally responsible business.
The building
Restaurant and kitchen are fully electric.
Every 10 minutes, the air in the restaurant is completely refreshed with outside air that is purified by filters that stop particular matter and bacteria.
The windows are fitted with Japanese vacuum glass, which provides the highest possible insulation value.
There are charging stations in our parking garage for electric vehicles.
Well-being and health
The well-being of employees is central, with attention for a good work/ life balance.
Only nutritious and healthy staff meals are provided.
