More plant-based proteins on the plates: Mexican restaurant Masa took on the challenge

Interview with chef and co-owner Frits Harmsen

A better balance between animal and plant-based proteins. Starting in September 2024, Het Nieuwe Nassen challenged seven chefs from Rotterdam to literally put the protein transition on their menus. Chef and co-owner of the Mexican restaurant Masa, Frits Harmsen, also participated in the process of measuring, learning, and experimenting. And how! He made all vegetarian dishes plant-based and created an appealing meat dish with a limited amount of animal proteins. "Many guests expect a piece of meat with Mexican food, but those portions can definitely be smaller and combined with more plant-based dishes."