Restaurant van de toekomst

What is on our plate in the future? Will we soon be putting pasta made of air on our plates? And do we drink potato milk for breakfast? You see it in Restaurant of the Future, a new program from KRO-NCRV that draws attention to the sustainability of the food chain. In the 6-part series, presenters Sosha Duysker and Anna Gimbrère, together with star chefs Marleen Brouwer and Dennis Huwaë, enter into the culinary battle to prepare the most eaten dishes in the Netherlands with future-proof ingredients. Who makes the tastiest innovative fried rice or the tastiest 'green' hamburger?