Collaboration between restaurant Pellens and Boerderij De Vloeiweide
Owner and chef Daan de Brouwer of restaurant Pellens cooks nearly year-round with vegetables, herbs, fruit and flowers from farm De Vloeiweide.
Boerderij De Vloeiweide is a mixed horticultural farm spanning over 3 hectares, where Marlies and Marius have been cultivating organic produce for several years. Their hands-on experience with nature—weathering droughts, rain and sun—deepened their respect for the growing process, from seed to flower and back again. Most plants are nurtured in their tunnel greenhouse, and the farm's layout allows for effective crop rotation, ensuring the soil remains fertile and healthy.
