'Awareness is the foundation for both creativity and responsibility. It reaches beyond slow-grown vegetables, wild plants and sustainably caught fish. I want to explore what a kitchen can be: ambitious, innovative and in balance with nature, the people I work with, and the guests I cook for.'
- Bas van Kranen
Press & Media
Flore was awarded two Michelin stars and the Michelin Green Star within just eight months of opening, recognising Bas van Kranen’s conscious, vegetable-led approach to modern fine dining.
ConsiderBeyond highlighted the opening of Flore, detailing Bas van Kranen’s transition to a conscious, plant-forward approach rooted in precision and responsibility.
An exclusive interview with Chef Bas van Kranen on redefining fine dining with vegetables at Flore — featured in Observer.
Flore’s transformation under Bas van Kranen was recognised by We’re Smart, naming it No. 3 Best Vegetable Restaurant in the World. Its 80-plant Botanic Menu and micro-seasonal clarity were celebrated as benchmarks in pure plant gastronomy.
Discover Chef Bas van Kranen’s reflection on local produce, sustainability and his vision for Flore — featured in 360° Eat Guide.
Dive into Chef Bas van Kranen’s unwavering vision for precision, sustainability and local food at Flore — featured in Discovered by Porsche.
