Together we create the new Phood standard.

Phood kitchen is a platform where unprocessed food is the norm. This entails: health enhancing meals, locally sourced from regenerative & urban farms, plant-rich and organic, pH+ (alkaline) food.

After a long personal search through health studies, we experienced ourselves that food is medicine. And that we are born having the privilege to work together with all of nature to learn from.

We are driven to set the new Phood standard in the food/restaurant/fast-food business, where health in the broadest sense of the meaning needs to be pushed forward. After all we are in the business of serving restorative (restaurant) foods, right?

To live this we grow our own ingredients, and work with reliable partners that are here to create in harmonious healing co-existence with our lands and people. With our heart, body, mind and spirit.

Through our farms, vegetables, people, alkaline kitchen, rainbow tai chi practices & philosophy we thrive and strive to support our health and future.

urban farm to table

Fine Dining experience

local nutritious food

In our restaurant we serve a daily fresh farm to table menu. You are seated next to our aquaponic and fungi farm. So what you see is what you eat!

You can expect a mix of land and aquaponic vegetables, fungi and organic local meat dishes, infused with (bone) broth. All in season. We call it ‘eten wat de pot schaft’ with nutrient rich food that helps our body to thrive in health.

See our menu

meet the team

Timothy Elfring
Timothy ElfringFounder / CEO
Your host of the evening with the finishing touch of a deli chef and a master of business degree in his pocket. He is the final taste-check to all of our broths, drinks and future plans. A health visionary and Rainbow Tai chi teacher. His vision: “That one day healthy food is more affordable and convenient for the great majority of man-kind. Where the earth and farms are regenerative, people get back to their connection with nature, and find healing and energy through HBMS food.’
Sabine Feron
Sabine FeronFounder / Chef
Alkaline chef and (inner) gardener, with her roots in branding/marketing – started her first vegetable patch when she was 6 years old. She cooked her first broth when she was 10 and never stopped since. A drive to feed all in harmony with Mother Earth, inherited by her grandparents, refined with the alkaline-plant based principles learned within her mothers’ health centre and the Happilization Centre – RTCCK. Favourite dish: slow cooked artichoke hearts from the field with a cleansing fresh sage broth.
GeorgiaSous - chef
A passionate explorer of slow-juiced juices, mocktails and the best (raw) sugar free, gluten free desserts. Her creativity knows no boundaries, once loose it cannot be contained into conventional consensus. She flows, it just goes. As sweet as she looks, her unique combinations of spices, local and tropical fruits will wake up all of your taste buds. Righthand of the chef, wizard of the sous-chef entrepre. Favourite electrolyte fruit: coconut. Definetly coconut! are you kidding me?

Visit our Phood farm

It is unique, growing vegetables in the city with the latest technology. We are the prove it is possible with our aquaponic Phood farm, next to and inside our restaurant.

We are currently building 300m2 of aquaponic farm, founded by duurzame kost, and further developed by our Phood farm team. Where vegetables grow on water with the help of living fish. Overhere Ward is growing all our and your vegetables together with our Phood army. Want to visit us or learn more? We are opening March 2021 for tours.

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