Het Smaakpark

“What we do is actually a kind of permanent Food Festival,” according to initiator Christian Weij. “You can eat and drink there, experience all kind of tastes.” But not in a regular way. Christian: “We want to inspire and surprise our visitors with well-prepared dishes, but we go further than that. In everything we make, we think about the impact on our environment.”

As a sustainable chef and extremely enthusiastic and creative personality, he also knows that the consumer wants to know exactly what that means, sustainable. “The SmaakPark works according to the 80/20 rule whereby we use at least 80% local products, serve a maximum of 20% meat/fish, use a minimum of 80% seasonal products and work with at least 80% organic ingredients.”