Every season of Restaurant of the future ever, ranked from best to worst by thousands of votes from fans of the show. The best seasons of Restaurant of the future!

Fried rice is central. We like to eat this dish in the Netherlands. That is why Anna and Sosha are looking for ingredients to make this dish future-proof. Anna is investigating whether she can use cultured meat in fried rice. This Dutch innovation will ultimately take her to the other side of the world. Sosha opts for a fried egg made entirely from vegetable products and discovers a surprising replacement for rice in the dry climate of Senegal.

Fried rice

Italian pasta is still extremely popular. 70% of Dutch people serve a dish from Italian cuisine at least once a week. The teams even have to make two dishes, an Italian pasta and this time also a dessert: tiramisu. Can Anna and Sosha find a more sustainable alternative to pasta and is a tiramisu with cocoa-free chocolate and bean-free coffee just as tasty? At the end, an expert jury determines which team won. The main jury member is chef Fabio Antonini. His restaurant is in the top 20 of the best Italian restaurants in the world.

Italian food

Dutch cuisine! The teams can choose whether they want to make a stew, pea soup or perhaps a pancake. Will Anna and Sosha manage to find a more sustainable alternative to a piece of simmered meat and what will a tulip bulb taste like with the stew of the future? At the end, an expert jury determines which team won. The main jury member is culinary journalist Joël Broekaert.

Dutch cuisine

Mexican cuisine is still as popular in the Netherlands. The teams make a burrito with guacamole. Will Anna and Sosha succeed in finding a more sustainable alternative to the avocado? And is a cricket flour tortilla just as tasty as a corn flour tortilla? At the end, an expert jury determines which team won. The main jury member is Laura de Grave. She is a culinary journalist, cookbook author and presenter at 24Kitchen, among others.

Mexican food

In the Netherlands we eat an average of around four hundred million hamburgers per year, which equates to 25 per person. To make all those sandwiches we need a lot of ingredients, at least a considerable amount of livestock. Which team will make the tastiest hamburger sandwich of the future? Can Anna and Sosha find a more sustainable alternative to the hamburger? And does 'vegan blood' make the vegetarian burger a lot juicier? At the end, an expert jury determines which team won. The main jury member is chef Ron Blaauw.

Hamburger

The number of sushi restaurants in the Netherlands has more than tripled in the past ten years. Which team will make the tastiest sushi of the future? Will Anna and Sosha manage to find a sustainable alternative to rice in the sixth episode? And does a 3D printed shrimp taste just as good as a real one? With Mara Grimm, Kunisyoshi Ohtawara and Donnie, among others.

Sushi

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV.

In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

The Best Seasons of Restaurant of the future

The Best Seasons of Restaurant of the future

Season 1