Headed up by Luc Kusters, Bolenius is a frontrunner on the global sustainable dining scene, and one of the first restaurants in the world to have received a green Michelin star. Celebrating hyperlocal Dutch produce, with a focus on the Netherlands' rich agricultural heritage, the menu is crafted from the harvest of the restaurant's on-site kitchen garden (one of the largest of its kind in Amsterdam) and incorporates traditional flavours with a unique, contemporary twist. Wine lovers are well looked after, too, with an impressive list of biodynamic wines chosen to pair perfectly with the restaurant's seasonal menu.

Surrounded by Eden-like gardens, this Michelin-green-starred eatery set within a 1920s former municipal greenhouse feels a world away from the city centre. Exquisitely restored by the restaurant's owner, leading chef Gert Jan Hageman, the indoor gardens provide most of the Mediterranean menu's herbs and vegetables, while the rest are grown on a farm just outside the city in the Beemster area. Fine-dining-style dishes all show a deep reverence for the seasons and local ingredients - grilled catfish served with young pickle and a selection of broad, borlotti and green beans is just one of the not-to-miss creations.

Founded by four young friends on a mission to popularise sustainable dining, Café de Ceuvel is part of the De Ceuvel project - a pioneering cleantech playground and sustainable workplace for creatives and social enterprises built over a once-polluted harbour. Made from upcycled materials, with compost toilets and an on-site rooftop greenhouse growing the restaurant's herbs and vegetables, the café serves a plant-based, mostly vegan menu featuring seasonal, local ingredients - think vegan blue cheese and chickpea muffins, and tomato buckwheat salad. Nestled along the dockside, the dining room offers plenty of cosy, plant-filled corners to settle in for a quiet afternoon fuelled by healthy, low-waste fare.

Built on the principle of circular dining, this eco-conscious eatery rescues locally sourced, shared or recycled ingredients and elevates them into creative dishes in a bid to reduce food waste. Giving organic vegetables the second life they deserve, chef Rudolf Brand plays with fermentation and canning in order to extend their lifespan, dishing up delicious soups, salads, sandwiches and hot dishes in the process. Proving that there's no end to a circular economy, most of the furniture and tableware is also second-hand - although you'd never guess it from the restaurant's polished-wood, California-cool aesthetic. Joining the ranks of sustainable dining options in the Zuidas business district, this low-waste diner is the ideal pit stop for a guilt-free lunch with a difference.

An experimental kitchen with a mission, TesTafel is an activist foundation serving three- and seven-course menus from a pared-back warehouse in the Teleport district. Enjoy a meal here and you'll be helping to provide affordable food at the People's Kitchen - a donation-only diner offering delicious soups, main courses and homemade bread and dips - as well as supporting the warehouse in running free community events, including queer music nights, charity dinners and protest initiatives. Cooked by a creative team of volunteers, experimental menus are different each day, featuring anything from bánh mì sliders and Jerusalem artichoke ganache tart, to a vegan version of a traditional bouillabaisse.

This waterside plant-based eatery is about as future-looking as they come. Chef Gino Marengo serves up an ever-changing menu of four-course dinners, each made up of herbs and vegetables grown in the restaurant's on-site aquaponic greenhouse. Most meals are vegan or vegetarian, although fish caught locally by Amsterdam-based anglers occasionally makes its way onto the menu. Fancy a locally brewed pint? You'll also find a strong line-up of organic beers on the menu - ask the team for recommendations and they'll suggest the perfect pairing. If you've ever been curious about the future of urban farming, keep an eye out for Mediamatic's experimental workshops, which offer insight into fermenting, pickling, foraging and food preservation.