Music, dance, performances
De Peper is a non-commercial, not-for-profit vegan and organic café project.
Join us for a meal!
We are open for food on Tuesday, Thursday and Friday from 7pm-8.30pm.
We have a set menu that changes daily. All of our food is fresh made and 100% vegan and organic.
No meat or fish product are ever served, prepared or stored in our kitchen, making it possible for us to invite guests with a kosher or halal diet. If you have additional dietary needs (glutenfree, sugarfree, nutfree…), call early and ask the cook about possibilities.
You can reserve a meal by calling 020-4122954 between 3pm and 6.30pm on the day you want to join. (We don’t take reservations via email.)
For group reservations (6+ meals) we ask you to come early (7pm sharp), so if less than planned group members show up, we can still give their meals to other people. If (some of) you can’t make it after all, please let us know as soon as possible, so you do not block others from getting a reservation.
Whenever you are ready to eat dinner, please introduce yourself to the ‘the server’ (the person coordinating between the people who reserved and the cook in the kitchen) and pay for your meal with them.
You will receive the starter right away. When your main course is ready, the server will call out your name (or the name you put on the reservation list) and we kindly ask you to come and pick up your plate.
We have no table service. We invite you to pick up your food at the kitchen counter and return the empty dishes to the sink.
Price of a meal
The price for one meal (soup + main course) is a sliding scale (pay as you wish) between €7-10 per meal. This sliding scale is a solidarity concept that allows those with a lower budget to be able to eat fresh, yummy, organic, vegan food for a low price at De Peper.
All donations go to upkeep and help us keep our prices generally as low as possible.
Dessert is an extra €1.50 and can be ordered individually (no reservation required).
Call us to reserve your place
Call us from 4pm to 7pm at 020 412 2954 or +31 20412 2954 to make your reservation.
If you come without calling, we may not have food for you. We serve food at 7, finishing at 8.30. But we are open at 6!
To explain what is De Peper, we have to look at our roots.
Peper_foodDe Peper (usualy called ‘the pepper’ since a sort of English is the main lingo here) originates from the Silo squat Kroeg (1990). The Silo and its cafe-bar were famous for its creativity and ingenuity, but nonetheless the city chose to upgrade destroy this lively part of Amsterdam. After the Silo squat was evicted (1998), part of the community running the kitchen decided to keep the project going; 15 years later we are still cooking yummy vegan food and hosting events.
Since its origin, the project has always been a creative people’s kitchen run on a volunteer-basis by and for the activist/creative community and operating from squatted locations. People that have no kitchen of their own (such as in new squats), people that normally cannot afford to eat in restaurants (among which many artists, activists, and migrants), and people that have trouble meeting their dietary needs or desires elsewhere in the city (organic, vegan, halal/ kosher, sugar-free/ gluten-free ), could find refuge in De Peper and eat a politically correct super-healthy and tasty dish for just small pocket money. On top of that they would meet the more interesting people in town and get surprised with all kinds of planned and unplanned creative performances and socio-political stimulations.
Today, De Peper operates as a member of the EHBK association, running the OT301 (called film academy in old squat lingo) collectively with other groups and individuals. We are now again part of a larger cultural space, just as in the Silo squat. This provides us a constant and lively stream of visitors, building members and traveling artists to interact with. This collaboration in EHBK also results in De Peper being ‘on the grid’. We are no longer forced to travel from squat to squat and from eviction to eviction, but we do have to pay rent and fit a tight legal framework (e.g. play by the rules) because we are being monitored by the city.
The Peper volunteer collective, whose members have varied over time, managed to keep the creative and political aspirations of its historic past alive as a priority despite of its constant changing legal, financial and geographical position.
De Peper still stands for:
100% organic, 100% vegan, 0 % profit
healthy and creative food for low costs
flexibility to meet the needs of a varied and participating public
inflexibility to violence and discrimination of all sorts
inspiring and connecting the subcultural creative class
openness to take aboard or support new people and initiatives
We are a volunteer collective
De Peper operates as an anarchist-style volunteer collective, under the umbrella of EHBK for the license, and has its own chamber of commerce registration as Kulture Kitchen. The collective functions more or less democratically, based on principals of communication and skills sharing, supported by a healthy dose of passion and compassion.
We have a great group of people and a fantastic space filled with possibilities. On an everyday basis members of the collective develop ideas and dreams stemming from personal inspiration or project aspirations. Having a place and a varied network of skilled people at hand really helps to realize these dreams. But it requires some effort and organising skills. Most of the volunteers have a go-getter DiY mentality, impressive improvisation skills, and are generally politically engaged, fun-loving and empathic people. We enjoy to spend our time productively.
Although we spend lots of time on this project, it is not a paid job. We volunteer; we do it because we value the project and want to develop it further. Each of us commits to our various volunteer activities for all sorts of different reasons, but all of us aim to have fun doing it. Ultimately, it is our experiences in De Peper that motivates us to keep doing what we love or to try something new together.
Outside of license limitations, health regulations, and our non-negotiable ban on meat/fish in our kitchen, we have no standard policies. All decisions and agreements grow organically in the action of everyday life, or are negotiated in our democratic volunteer group meetings. Each new initiative or situation is handled individually and forms of collaborations negotiated accordingly.
There is no boss or manager to check if group decisions are being followed up on, if tasks are being done correctly, and if volunteers are behaving properly. There is also no boss or manager to makes difficult decisions for us or to take the blame if things go wrong. As a result, the volunteer collective is constantly developing new skills and finding new ways to organize agreement on our ways of conduct and plans of action. Being an action-oriented horizontal/non-hierarchic group, we are constantly forcing ourselves to reflect on our modus operandus and keep innovating.
Community based non-business model
The project is 100% non-profit and living proof that profit is not required to stay in business. We believe everyone should have access to good quality food, regardless of the content of ones wallet. That is why we ask financially well-off visitors to contribute more, so others can pay a below-cost price. With enough people joining for dinner, we can share all the basic expenses and the project can stay independent from subsidies, sponsors and capitalist thinking.
All our events are organized low-budget or even non-budget. We depend totally on the time, knowledge, skills and networks of our volunteers. When all of us collaborate, we can bring together an enormous amount of creative energy and an extremely diverse network of people with all sorts of skills, knowledge, and materials to play with. We explore, challenge each other, make ourselves useful, and sometimes do things we had never dream possible.