The story
Konijnenvoer began in 2018, when chef Demian and his partner Imane started running pop-up dinners in Arnhem. They cooked from a student kitchen, transported dishes in a shopping cart, and built a following through sheer determination. “We had no money, no driver’s license, and no idea. But we had a dream,” Demian writes. The pop-ups led to a small space with 20 seats, then a larger restaurant where they refined their style. Today, the team of twenty works like family, and the kitchen remains a place of constant learning and experimentation.
The cooking at Konijnenvoer is driven by seasonality, local sourcing, and a deep curiosity about technique. “The only rule in my kitchen is ‘no shortcuts’,” Demian explains. They explore fermentation, work closely with local farmers and suppliers, and keep supply chains short. Menus change with the seasons, and every dish is built to feel logical – flavours that simply make sense. The restaurant is strongly vegetarian-minded, but the focus is on vegetables, herbs, and grains at their peak.
In 2025, Konijnenvoer received a Michelin Green star for its commitment to sustainability, alongside a Michelin Recommended distinction. Around the same time, Gault&Millau named Demian “New Chef on the Block.” These awards, as Demian puts it, “gave confidence and felt like a starting point.” The recognition pushed them to go further.
In July 2026, Konijnenvoer will move to a new location: the historic Presickhaeff Huys at Kerkstraat 19 in Arnhem, a medieval building that survived the war. The restaurant will seat about sixty guests per night, and the experience will be more refined and more daring – yet the soul of Konijnenvoer remains the same. “We are building the restaurant we’ve always had in mind,” says Demian. The new space will allow them to deepen their techniques, tighten the evening’s rhythm, and continue using local, sustainable ingredients. The move is not a copy of what was; it is a mature version of who they were.
Recognition
Ambience
Details
History
In the basement of a former bank building from 1904, we find restaurant Konijnenvoer. Since 2018, it has been run by passionate chef Demian Parasmo and his partner, hostess and sommelier Imane Dafer. Demian cooks truly beautiful plant-based cuisine here with Italian influences, using as many local products as possible alongside ingredients from their own garden. This is evident right from the start with the amuse-bouches served to us, including Italian sushi rice with simmered watermelon glazed with magnolia vinegar. Masterful. We can choose between five or seven courses from the compact menu. We start with piselli: a pea fried in savory herb oil, Kalamata olive, and pepper on homemade cheese, roasted almonds with chamomile oil, topped with a dune flower, geranium, and fennel fronds from their own garden. In a word: sublime! Next comes sous-vide asparagus, grilled over charcoal with a homemade hot sauce beurre blanc and a garlic chive cream. Imane pairs it with a surprising unfiltered Sauvignon Blanc from the Slovakian winery Slobodné Vinávan. Like all the other wines served this evening, it is a very special match for the dishes. However, we must say that the restrained wine pours do not quite correspond to the price on the bill. Following that, homemade tortellini filled with potato and sauerkraut, a creamy sauce made from poppy seed milk, sauerkraut foam, tempeh made from fried grains, and a shallot vinaigrette. Pure creativity, and kudos to the chef. For dessert, there is a sorbet made from 75% pure fruity chocolate with a buckwheat crumble, finely sliced strawberry marinated in raspberry vinegar with magnolia syrup, plus a hibiscus granita, finished with Maldon salt and olive oil. Such beauty truly deserves a place in this guide. Welcome to Lekker!
At Konijnenvoer, you immerse yourself in a fully plant-based cuisine that emphasizes technique and layered flavors. The raw setting in the basement of an old bank building enhances this feeling and seamlessly complements Chef Demi's signature style...
Location
Instagram