Restaurant Dwars

Chef-owner Jo Vaessen cooks with respect for animals and the earth. He uses local products as much as possible.

Cheese from Beemster, beef from Blaarkop cows, lamb from Texel, wild oysters fresh from the Waddenzee, MSC sustainable fish and organically grown fruit and veg.

Beer and gastronomy go hand in hand at Dwars. Every menu is paired with a fantastic local craft beer. (there’s a great wine list too!)

Dwars strives to be sustainable and reduce its CO2 output whenever possible.