Triptyque

Niven Kunz is famous for his 80/20 concept: at Triptyque, vegetables and fruits make up at least 80% of each dish. A true ambassador for Westland, he frequently crosses the region to visit his suppliers. Along with hostess Virginie van Bronckhorst-Kunz, he aims to help you feel at one with nature. They do this subtly, with a certain natural ease. The elegant luxury of the decor also has a natural undertone, with details like dried flowers adding a touch of sophistication.With a highly personal creative approach, the chef puts the terroir in the spotlight. His dishes are defined by their deep, complex flavours. Through a multi-day process, he transforms carrots into a plant-based steak tartare that looks and tastes astonishingly like the real thing. A pickle gel and crunchy croutons add the final touch to this remarkable dish. He blends vibrancy and innovative techniques with rich sauces that provide a powerful foundation. This is purity redefined, paired with outstanding wines.

Dual Michelin Recognition

• Triptyque holds both a Michelin star and the green Michelin star, underscoring culinary excellence and a commitment to sustainability.

80/20 Culinary Philosophy

• The menu follows an 80/20 concept: 80% local, sustainable, plant-based ingredients, and 20% from further afield, including meat or fish.

Vegetable-forward Prestige

• The restaurant is known for its vegetable-forward cooking and is ranked as the 26th best vegetable restaurant in the Netherlands according to The Hague region listings.

Signature Ingredients

• Local seasonal vegetables: The backbone of Triptyque's 80/20 philosophy, sourced from local farmers and suppliers; highlights freshness, sustainability, and seasonality; used as the primary component in most dishes and the foundation of a vegetable-forward menu.
• Herbs and leafy greens from local producers: Fresh aromatics and greens that elevate dishes with bright, nuanced flavors; grown locally to reduce carbon footprint and support regional agriculture.
• Plant-based proteins and grains (80/20 focus): Emphasizes vegetables, legumes, grains, and plant-based components as the mainstays of the menu, forming the core of many courses with creative techniques to showcase flavor and texture.
• Sustainable produce from local suppliers: The restaurant's commitment to environmentally friendly practices is reflected in its sourcing, prioritizing seasonal products with minimal transport and waste.
• Occasional meat/fish components from carefully selected sources (the 20% from further afield): When used, ingredients from abroad or beyond the local region complement the vegetable-centric core, adding depth and richness without dominating the menu.