At De Nieuwe Winkel, the menu begins with the landscape. The team cooks only with plants, drawing from food forests, fields and gardens to express what is growing around them. They call it botanical gastronomy: a way of cooking that follows the season, stays curious and asks us to imagine a different relationship with the land.

Their kitchen is a place for discovery. Ingredients are picked, smelled, tasted and studied, then fermented or cooked until they become something surprising. Plants that have grown in the Netherlands for centuries sit alongside others that have found a home there. What matters is what each one can bring to the plate.

We felt a kinship with that approach. For their seasonal menu, we created a still red blend using ingredients from our blendery alongside botanicals harvested from De Nieuwe Winkel’s own farm and forest. We built it with depth, acidity and structure to sit at the table with their food, and to carry a sense of the place it came from.

The blend was made for service at De Nieuwe Winkel. It is our small part in their exploration of what botanical gastronomy can be.

A still red blend made with blackcurrant leaf tea from DNW’s food forest is blended with MURI’s foraged woodruff to create something deep, fragrant, and gently botanical. 

Dark berries, ripe plum, beetroot, and a touch of oak bring structure and savoury depth.

At the restaurant it is paired with their dessert of sea buckthorn and blackcurrant gel, porcini crumble, dehydrated apricots, pickled berries, pickled pine needles and three types of chocolate.