Vert

The story

Vert Restaurant in Middelburg | Gault&Millau Awarded Organic Cuisine

The Organic Kitchen Philosophy

Vert in Middelburg delivers a distinct organic cuisine guided by Chef Richard Rademaker. His nine course menu traces the rhythms of nature rather than following fleeting trends. Every plate emphasizes seasonal produce sourced from sustainable farms. This dedication to biological ingredients forms the backbone of his culinary approach.

Seasonal Plates and Natural Wines

The dining room highlights vegetables and grains prepared with minimal intervention. Rademaker pairs these earthy compositions with carefully selected natural wines and estate bios. Guests can also request house fermented kombucha to cleanse the palate between courses. This beverage program mirrors the same commitment to living ingredients found on the plates.

A Historic Setting for Modern Dining

Vert occupies a prominent position within the monumental architecture of Middelburg. Large windows frame the historic square while an adjacent terrace offers al fresco seating during warmer months. The space welcomes both dogs and families seeking a relaxed yet refined environment. This blend of heritage surroundings and contemporary hospitality defines the guest experience.

Awarded Excellence in Sustainable Gastronomy

The restaurant’s consistent quality earned a 13.5 rating from Gault&Millau for 2026. Critics specifically praised how the organic cuisine transforms local harvests into precise tasting experiences. Visitors continue to book tables to witness this methodical approach to modern gastronomy. The recognition simply validates what regular diners already know about the food served here.