Honey and eggs spark fierce criticism of a plant-based restaurant in the Netherlands

©Ella Olsson via Unsplash

Restaurant Konijnenvoer in Arnhem faces backlash after announcing that it will now also use eggs and honey. The restaurant, which has long been a flagship of plant-based cuisine, is facing fierce criticism on social media from disappointed vegans, although the chef says the decision is intended to promote even greater sustainability.

The restaurant opened in 2018 and quickly became a staple of Dutch gastronomy. With a Green Michelin Star, a strong rating in Gault & Millau, and a loyal following, Konijnenvoer was long considered a paragon of creative plant-based cooking. Chef and co-owner Demian Parasmo doesn’t call it a break with the philosophy, but rather a reevaluation: after all, he argues, plant-based isn’t automatically the most sustainable solution.

Parasmo defends the choice by pointing to local and seasonal products. From now on, honey will come from an ethical beekeeper, and eggs from a farm where the chickens are not raised for slaughter. He sees eggs, particularly in pasta dishes, as a limited but valuable addition. By doing so, he says, he wants to send a slightly different message: not clinging dogmatically to labels, but seeking out what is most responsible in practice.

Criticism on Social Media

That reasoning has not gone down well with some members of the vegan community. After all, hundreds of comments appeared under the restaurant’s Instagram post, ranging from disappointment to fierce condemnation. Some followers speak of betrayal and believe that, as a role model, Konijnenvoer should have remained committed to a fully plant-based menu. 

An animal shelter also called the change in direction “a dark day.” Parasmo says he expected the criticism, but not its intensity. According to him, that's precisely why the word “vegan” became less and less appealing to the restaurant: in his view, it evokes too much dogma and resistance. That is why Konijnenvoer has long preferred to use the term “plant-based” rather than “vegan.” In the international vegan culinary scene, there is also a growing recognition that the “vegan” label can be loaded and put people off, while “plant-based” comes across as more accessible. 

Proponents of this approach point out that moderation and nuance can draw more people toward consuming fewer animal products. Meanwhile, Konijnenvoer still offers a fully vegan menu for those who want it. According to Parasmo, the door therefore remains open, although some of the old regulars will find little comfort in that.

©Ella Olsson via Unsplash - illustrative image of a vegan dish