The Green Room (Cityhotel Wood)

The story

The Green Room, Middelburg: Seasonal Vegetable Cooking in an Eco-Hotel

The chef and the kitchen

At The Green Room, a vegetable restaurant in Middelburg, Chef Bennie builds menus around seasonal produce and global inspiration. Dishes like the smokey aubergine carry Thai and Arab influences, while the Oosterse Bloemkool introduces oriental spice to cauliflower. The kitchen enforces a rigorous no-waste policy; tomato ends simmer into shakshuka, and cabbage leaves steep for aromatic broths. Even pineapple cores infuse house-made ice tea, ensuring every part of the ingredient serves a purpose.

Seasonal dishes and rotations

The dinner menu updates every eight to ten weeks, allowing diners to trace the rhythm of the harvest. Guests assemble three-, four-, or five-course meals featuring highlights such as the pompoenravioli with an airy old cheese sauce. The smoky aubergine appears again, this time dressed with tahini and pomegranate seeds. While vegetables anchor the experience, the team provides suggestions for sustainable fish or meat for those seeking additional protein.

Atmosphere and recognition

Occupying space within Cityhotel Wood, the venue mirrors its eco-conscious roots through deliberate material choices and a functional layout. An open kitchen reveals the preparation process as the evening ambiance settles. The restaurant's dedication to sustainability has secured two radishes from the We're Smart Green Guide. Service extends to the bar with house-made limonades, liqueurs, and fair-trade coffee roasted locally by De Koepoort.