Bloem started in 2006 originally as a simple restaurant, serving meat and fish as well. Throughout the years they developed in a more organic and sustainable direction, with more and more vegetarian dishes on the menu.
Daniel Hutchinson started in the early days as restaurant manager, but by now is the owner and head chef of Bloem. After corona slowed down beginning 2022 he decided to no longer use animal products in his kitchen. “We switched to a fully vegan menu because we believe it is more fitting within these times and it’s also better for the world. But what we especially are trying to do is to show to people who are usually not eating vegan, that vegan food can also be very delicious.” Read more