In recent years, Restaurant Latour has committed itself to Proeftuin Noordwijk, an innovative concept that brings together sustainability, local production and culinary tradition. This collaboration fits seamlessly with Latour’s philosophy, where quality, provenance and respect for ingredients are key. By maintaining close connections with farmers and producers in the region, Latour manages to bring the rich flavours of the Dune and Flowerbulb Region to the plate in a refined way.

Proeftuin Noordwijk encourages the use of seasonal, regionally grown products that comes straight from the land to the table. For Restaurant Latour, this means working with daily fresh ingredients that not only contribute to a healthy gastronomic experience, but also reduce the ecological footprint. By choosing sustainable farming methods and minimising food waste, both Proeftuin Noordwijk and Latour contribute to a more sustainable future for gastronomy.

Latour’s menu therefore features dishes inspired by this sustainable thinking. Chef Kenny Friederichs and his team are guided by what the season and the region have to offer. The diversity and quality of local products are translated into creative and elegant dishes that both stimulate the senses and tell a story: that of craftsmanship, cooperation and love for nature.

Delicious, healthy and sustainable

Sustainable Development Goal:
Latour’s collaboration with Proeftuin Noordwijk contributes to SDG 2 Zero Hunger (sustainable agriculture) and SDG 12 Responsible production and consumption.