Peach Plant Based Kitchen originally started out end 2020 as a temporary take-away, running out of the kitchen of Robin Food in Amsterdam West. Run by Irene and two others. In the meanwhile they were looking for a more permanent spot, preferably in Amsterdam Noord and now finally found it!

December 2021 Irene and her partner Nèrys walked by chance past the potential location at Gedempt Hamerkanaal, a small kitchen space in a building where before vegetarian take-away Green Canteen used to be housed (which we visited a few years ago!). When they got the key everything happened fast, and Peach opened February 2022.

Both Irene and Nèrys are chefs, Irene is the more creative half, with years of experience in vegan organic catering. Nèrys is a classically trained chef, but while many of his friends went into the direction of Nordic cuisine, he followed his interest in Asian cuisine. In the past he worked a.o. at Indonesian restaurant Long Pura and Malaysian restaurant Wau. Read more

Hearth originally started back in 2016, when Italians Valentino and Marco opened their small restaurant / creative space at the Albert Cuypstraat. They know each other from working at the Amstel Hotel (kitchen and management). At the Albert Cuypstraat they were offering a vegetarian menu with mostly soups, pasta dishes and tiramisu, with many vegan options. The name Hearth comes from the combination of heart and earth, referring to merging things they are passionate about (like art and music), with a sense of responsibility for the planet.

After several successful years they were looking for a bigger location and closed the restaurant early 2020, coincidentally around the time corona started. Determined to reopen again they waited it out and kept looking for a new location. And so they eventually opened again in January 2022. This time in Amsterdam Oost, and now as a fully vegan restaurant! Because during the years, they themselves also made the change from vegetarian to vegan, tells Valentino. Read more

Not all falafel in Amsterdam is the same obviously. There’s the mediocre falafel at doner shops and late night snackbars, at least always a safe vegan option. Then there’s the better quality falafel, often to be found in dedicated falafel places. Maoz is of these perhaps the most known, serving vegans since the beginning of time, when vegan restaurants were rare in town! But they serve the falafel in pita bread. Personally my favourite way is to have ’em rolled up in a Lebanese flatbread, with salads and tahin sauce. This is exactly the way it’s served at Amona Foodtruck. They are located at Waterlooplein and thus offer a quick vegan option right in the centre of town!

Amona started by Majdi Samahah, who is originally from Jordan (the country, not the neighbourhood). He specialises in various dishes from the Middle-East, including some meat but also several vegan options. Legumes like lentils and chickpeas play an important role in the Arab cuisine. Read more

The first Wild & The Moon restaurant opened in Dubai, by Parisian entrepreneur Emmanuelle Sawko. This became such a success that more restaurants in Paris followed. So far they have 10 locations in Paris, some include seating, others are just take-away. The idea behind Wild & The Moon is to offer ultra-healthy food to people. All their food is vegan, organic, gluten- and sugar-free.

When Dutch entrepreneur Nick Peperkamp visited one of the Paris locations, he was immediately impressed by the concept, and proposed to branch out to the Netherlands. So eventually Wild & The Moon Amsterdam opened January 2022. Read more

Honestly, there are few places in Amsterdam offering interesting vegan sandwiches. If you don’t count all the hummus sandwiches (the effort is appreciated though) there is not that much left! There’s one business which understands what it’s about though: at sandwich shop Vers van Gijs they are offering no less than 25 different vegan broodjes, with quality fillings and at good prices. They are located in Amstelveen however, probably why you didn’t hear about them before! Read more