ConsiderBeyond: How has achieving a Michelin and Michelin Green star impacted you as the head chef and your team?  

Bas van Kranen: Being recognized by a highly esteemed guide like Michelin provides us with an incredible opportunity to share our story on a global scale! As a proud ambassador, it is truly remarkable to be named the only 2 Michelin Green star restaurant in Amsterdam. None of this would have been possible without the dedicated team that surrounds me - from our talented kitchen staff, to our exceptional sommelier, and our attentive wait staff. Each member demonstrates an unwavering passion and an extraordinary depth of knowledge in our restaurant. We pride ourselves on cooking with simplicity, while also instilling confidence in our craft. Our commitment to the environment is evident in our decision to exclude dairy, cheese, and butter from our kitchen, as well as our focus on using a limited range of ingredients that align with the seasons. This approach allows us to offer two distinct menus: the signature menu and the botanic menu, two unique perspectives shaped by their sustainable way of farming.

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ConsiderBeyond: Conscious fine dining is a core part of Flore. Can you explain what that means to the team and the restaurant? 

Bas van Kranen: Conscious fine dining means doing the best possible actions. At Flore, we only use local ingredients and no farmed meat. Additionally, we only work with fish that are caught with care to protect the bottom life and assure we don’t support overfishing. Our most significant achievement lies in successfully transitioning from a conventional kitchen that relied on ingredients sourced from various corners of the world to embracing a sustainable approach. This transformation has positioned us as a leading force within the Dutch gastronomy scene, inspiring fellow chefs to reevaluate their own practices and make positive changes in their kitchens.

For me, the essence of fine dining lies in an unpretentious approach that places the focus where it truly belongs - on a shared love for food. In my kitchen, quality and freshness always take precedence.The recognition received from my team, guests, owners, and stakeholders is truly remarkable and serves as a testament to our shared values and commitment to conscious fine dining.

‍ConsiderBeyond: Located in Amsterdam, what kind of inspiration do you get from the city? Do you find inspiration in other places?

Bas van Kranen: Amsterdam is full of different cultures, energy, and art which is very important for our evolution. The allure of our location serves as a source of inspiration and our incredible team consistently brings forth ideas and contributes to our daily development. However, growing up in the south of the Netherlands, surrounded by spacious landscapes and farms, has shaped my perspective. From a young age, I found myself drawn to the world of baking, choosing to knead dough instead of engaging in typical after-school playdates. During my 14th birthday dinner at a local two Michelin-starred restaurant, I couldn't resist the urge to enter the kitchen and offer my assistance with washing dishes. A year later, as soon as I reached the legal working age, I joined the restaurant's team. It was there that I witnessed firsthand the meticulous techniques, attention to detail, and passion for cooking that truly ignited my career. My travels to Thailand, Indonesia, and Japan also provided immense inspiration through different cultures and cooking styles. The pandemic also prompted a significant shift in my philosophy, offering a chance for introspection and research, leading me to critically self-reflect on my dishes and the restaurant industry.

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ConsiderBeyond: Do you have a favorite ingredient that you like to work or experiment with? What's the backstory, and what makes it special to you?

Bas van Kranen: Every ingredient that is grown with attention and love makes a special part of our menu. I don't believe in one single ‘favorite’ ingredient as we have so many in the Netherlands! Our organic gardens, Landzicht Biologisch, offer a plethora of fruits and vegetables throughout the seasons, from onion flowers, wild pea flowers, and gooseberries. A recent dish I’ve enjoyed creating is a dessert featured on our Ocean menu, which combines crispy sugared seaweeds, toasted rye milk sorbet, and caviar. The flavor profile is reminiscent of salted caramel, achieved by incorporating a rye amazake made from fresh rye koji to add a touch of sweetness to the dessert. As you can see, nature has so many ingredients which are incredibly enjoyable to work and experiment with.

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ConsiderBeyond: With your innovative approach to plant-based dishes, can you give an example of how you’ve reinterpreted a classic dish in a novel way?

Bas van Kranen: One of the most interesting techniques on our recent menu was a plant-based Nduja (chorizo type) made from rosehip and figs. Examples like this are our approach to make non-vegetarians excited to dine with us.  Another staple dish that is always featured on our menu is the "vegetable of the moment." This carefully curated dish showcases a harmonious blend of 25 different seasonal vegetables, which changes weekly. Each bite offers a unique combination of flavors and textures, complemented by a sauce made from almond milk. We are dedicated to the development of more botanic menus, as we have observed a growing interest among our guests in locally-sourced and plant-based culinary experiences.

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ConsiderBeyond: Flore’s atmosphere is often described as “tranquil” and “intimate.” What kind of culinary and overall dining experience would you like to offer in Flore? 

Bas van Kranen: Personality is the perfect word to explain how our service is. Our utmost priority is to make you feel at home, ensuring a delightful experience filled with laughter, fun, and delightful surprises. Rest assured that when you step into Flore, we will provide exceptional care and attention to you and your guests. Situated in the heart of Amsterdam's city center within the prestigious five-star luxury hotel, De L’Europe,  the only independent and family-owned hotel in Amsterdam, provides us with the opportunity to cultivate an innovative yet intimate experience. We prioritize mindfulness in all aspects of our work to uphold our commitment to maintaining the highest standards and quality.

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ConsiderBeyond: Given your success and global recognition, what advice would you give to aspiring chefs who are starting their culinary journey?

Bas van Kranen: My best advice is to be patient and give yourself the time to develop a unique personal identity - something that took me 17 years to craft. It is essential to grasp the environment you are in and utilize that understanding as a solid foundation for your growth and development. Prioritize technique above all else.  Learn from others and draw inspiration from your surroundings, continuously evolving and experimenting with ingredients that challenge your boundaries. Travel also plays a significant role in broadening your perspective and comprehending different approaches. Above all, if you stay focused on your culinary journey, stay authentic and work hard, you will be rewarded. 

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ConsiderBeyond: What are your favorite memorable moments in the restaurant so far?

Bas van Kranen: Our team has had multiple moments to celebrate, but the 2 Michelin stars and a Green star within 8 months of opening is hard to beat! The process of completely reinventing this restaurant with a fresh concept has brought immense satisfaction. Our transformation and the invaluable lessons we have learned have all revolved around highlighting nature as the primary focal point. We eagerly look forward to what comes next, and are excited to witness the continued evolution of Flore.

ConsiderBeyond: What inspires you to be creative and do what you do at Flore? 

Bas van Kranen: Drawing inspiration from our gardens and engaging in conversations with local producers infuses a multitude of ideas and inspiration into our kitchen. This unique approach makes our restaurant truly exceptional and one-of-a-kind. We prioritize the utmost quality of nature's bounties, combining mastery of flavor and culinary techniques to create a fine-dining yet conscious experience. By exclusively using the freshest and most seasonal ingredients, we elevate creativity to its most natural form. This isn't just a passing trend for us; it is a way of life. Our hyper-local menus reflect our commitment to this ethos.

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