BAS INVITES:
FLORE 4-Hands DINNER SERIES

For the first time, Flore opens its doors on FOUR Monday evenings, exclusively for a series of 4-hands dinners in which Executive Chef Bas van Kranen shares the kitchen with FOUR chefs who inspire him. This summer and autumn, the kitchen at Restaurant Flore changes shape — not as guest shifts or takeovers, but as conversations between chefs who approach cooking differently, yet recognise something familiar in each other’s work.

FOUR MICHELIN CHEFS. FOUR UNIQUE MOMENTS. FOUR EXCLUSIVE 4-HANDS DINNERS.

Each dinner begins with a personal connection: a conversation, a shared obsession, a mutual respect for ingredients and the natural world. What follows is expressed through a one-of-a-kind menu, bringing together the conscious fine dining philosophy of Flore with new perspectives, techniques, and seasonal inspirations from each invited chef.

22 June - David Žefran, Restaurant Milka, SlovenIA, 2 MICHELIN StarS

Bas respects the restraint in David’s cooking: nothing added for effect, nothing softened unnecessarily. At Milka, beside Lake Jasna in the Slovenian Alps, David cooks through geography rather than style, with Slovenia, Austria, and Italy naturally overlapping in his kitchen.

Butter and milk come from his own mountain farm, from animals he knows and land he manages himself. For one evening, these products enter the kitchen at Flore not as luxury, but as context. Guests can expect a vegetable-led menu where dairy is used carefully and deliberately, with everything connected back to origin, responsibility, and flavour.

MILKA

17 augustus - John Chantarasak, AngloThai, Londen, 1 MICHELIN Star

Bas met John at an earlier event, where the reaction was immediate: this is someone who can cook. The same intensity, the same precision, the same understanding of how spice works when it is properly controlled. At AngloThai, John cooks Thai food through British ingredients, using elements such as holy basil from vertical farms in London and sea buckthorn where tamarind would traditionally appear.

His flavours are direct, clear, and structured, with vegetables carrying equal weight to everything else on the plate. For one evening, the energy of both kitchens meets at Flore, with spice not as heat, but as architecture: a way to build rhythm, tension, and depth through a menu, with intensity held carefully in balance.

Anglo Thai

19 October - SAN HOON DEGEIMBRE, L'AIR DU TEMPS, 2 MICHELIN StarS + 1 Green Star

At L’Air du Temps in Liernu, much of what is served comes directly from San’s own gardens and greenhouses, with vegetables, herbs, fruits, and flowers defining the kitchen. For one evening, Flore and L’Air du Temps meet through two approaches rooted in produce, precision, and restraint. Guests can expect vegetables at the centre of the menu, with clean flavours, structured fermentation, and dishes focused on balance rather than excess.

Bas admires San’s precise yet natural approach to vegetables and fermentation. One dish that stayed with him is San’s signature vegetable composition with a jus of lacto-fermented vegetables and butter: simple in form, but built with depth, control, and a clear understanding of flavour.

L’AIR DU TEMPS

9 November - Sebastian Frank, Horváth, Berlin, 2 MICHELIN StarS + 1 Green Star

Bas and Sebastian think about vegetables in a similar way: not as a replacement or compromise, but as the centre of the plate. At Horváth, Sebastian calls his cooking emancipated vegetable cuisine, where vegetables lead and everything else supports structure, depth, and precision.

This dinner brings both kitchens into complete alignment with a fully plant-based menu. Signature ideas from both restaurants come together in one focused expression — no distractions, no excess, just vegetables pushed as far as they can go.

Horváth

STAY AND DINE

To complete your culinary journey, guests are invited to extend their experience with an overnight stay at De L’Europe Amsterdam. Set along the Amstel River in the heart of the city, the hotel offers an elegant retreat before or after dinner, allowing the evening to unfold at a more leisurely pace.

From beautifully appointed rooms and suites to breakfast the next morning, a stay at De L’Europe turns a special dining occasion into a complete Amsterdam experience.

Offer is subject to availability, room reservations must be made separately.

BAS INVITES:FLORE 4-Hands DINNER SERIES