The bar area welcomes guests on a walk-in basis for lunch and dinner and is open continuously for a glass of wine or cocktail.


Our garden is located in the Jeker Valley on the southern edge of Maastricht. This area has a centuries-long history of agri- and horticulture and has always played a central role in the city’s food supply. It is a very conscious decision to have our garden on a location with local historic significance and reclaim part of our heritage. Our garden of 2000m2 is cultivated full time in a regenerative way.

Harry's farm
Harry's farm
Harry's farm

This means

  • Grow on an organic basis. So, without using chemical fertilizers or pesticides.
  • Work with organic -and often- seed-resistant varieties.
  • Plant according to a rotation schedule.
  • Implement a water efficiency policy to prevent water wastage.

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.

Harry's farm

Products & Ingredients

  • When sourcing for products and ingredients we first look at our garden and the immediate surroundings. Secondly, we source as close to home as possible.
  • Plant based ingredients and products are playing an increasingly central role on our menu.
  • We serve a wide range of biodynamic, natural and organic wines.
  • We offer an extensive selection of seasonal cocktails, mocktails and homemade sodas.
Chef Frank van Thiel
Harry's farm
Harry's farmer Reinhier Hoon
Harry's farmer Reinhier Hoon

Reducing Waste

  • We apply preservation methods such as drying, brining and fermenting.
  • There is constant coordination between garden and kitchen. Farmer and chef together determine the cultivation plan.
  • 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.


Our goal is to go further than just reducing our negative emissions. We want to make a positive contribution to the climate and to the health of plants, humans and animals in our immediate environment. Specifically, we want to reduce our CO2 emissions in the coming years and we are working towards self-sufficiency in the field of fruit and vegetables. In addition, we want to use our garden as an education center and to be an inspiration for companies in the transition to a more sustainable future.

Our Vision On Sustainability (PDF)