An evening at Natlab goes beyond the screen
Meet Dies
Dies brings over 18 years of experience from the Effenaar, where he worked as head chef and operations manager. An environment where music, people and atmosphere come together. That energy is something he now brings to Natlab.
For him, cooking is about variety and experience. No two days in the kitchen are the same, and that’s exactly what keeps it interesting. Discovering new flavours, refining dishes and working closely with a tight-knit team is what drives him.
Food, for Dies, is never just food. It’s part of a night out. Part of the atmosphere. Part of people coming together.
Outside the kitchen, that curiosity continues. He travels to taste and explore, picking up flavours and ideas along the way. Italy is his favourite when it comes to food, lasagna of course, while Greece remains his favourite destination.
A new rhythm at the table
At Natlab, Dies is working with a new menu, offering more variety and more vegetarian options than before. We cook with fresh, seasonal ingredients, with a focus on balance and flavour.
The new concept is built around choice: one, two or three courses. Flexible and accessible, shaped around your evening.
A quick dinner before a film. A longer evening at the table, followed by whatever is playing. Or no film at all, just staying for the food.
A place to come for dinner
With this step, we want Natlab to be a place you come to even without a ticket. To meet, to have lunch, to have dinner. Because it feels right. Because it fits. Because you know you want to be here.
That’s why we’ve also renewed our lunch menu and introduced a kids menu. Natlab isn’t just a place to watch something, but a place to spend time.
Come by
From April 9, the new concept is fully in place. With his energy, curiosity and attention to detail, Dies is ready to take you along. Whether you’re here for a film, a performance or just for the food, you’re welcome.