Our Centraal Station is a massive project that almost took 10 years in the making.  When we moved to Rotterdam back in 2008, the station was a mayhem of multiple construction sites with rubbles, containers, road blocks, detours, exposed services, an array of bear and raw all on display.  This work-in-progress situation lasted for years making the ‘station’ the epic centre of inconvenience to commuters and dwellers; worse during bad weathers.  It didn’t have functional lifts, platforms were small and not to mention the passageway was a terribly cramped former bicycle lane. We were  lucky that we didn’t have to use the station on a daily basis.  But the thought of having to pass through the station to enter the city was nothing to look forward to as the shear size of the site took out so much space creating a nightmare during perk hours.  The long winded construction phrases made the light at the end of the tunnel extremely far.  Its unattractiveness gave a lack of a city identity; something we were not proud of at all

Centraal Station during construction – 10 long years!  On the daily basis, Rotterdamers passed through the mayhem of multiple construction sites and not to mention the terribly cramped former bicycle lane which used to be the only passageway.
But, after much waiting, this project is indeed coming to an end.  Not only did it already turn the city 360 after a major part of the site opened to the public a year ago.  Congratulations to Team CS, the whole process has become a revelation like a smoker rid of his infested lung.  The new station is huge, spacious, functioning and a piece of landmark added to the city diverse modern image.  Locally and internationally, the new station has been news.  Hence in tune to the grand opening of our Rotterdam Centraal Station on 13rd March which sees His Majesty King Willem-Alexander clipping the red ribbon, Greensparrow is delighted to serve an online special to celebrate this event.
Different interpretations of this notoriously unhealthy local pride.
The menu is inspired by our local greasy invention – The Kapsalon! We will turn this snack into a deluxe dinner using the same ingredients but transforming it into a nutricious family treat. The greasy patat is replaced with the classic potato dauphinoise gratin; thinly sliced and compact, oven baked with a golden gouda cheese topping. The kebak meat is replaced with feather blade steak; simply hot grilled on a griddle pan with a touch of garlic and butter. The mixed salad is replaced with a power green salad; a kale, rocket and bulgur salad mixed with a tangy lemon vinaigrette. On the side is a creamy garlic sauce to replace the unforgiving garlic-sambal sauce.
This dinner costs 10eur per person (minimum 2 people per order) and is only available on Thursday 13th March. Contact us at info@greensparrow.nl by Tuesday 11th March if you are interested with this one-off dinner. Drop us a line and we can discuss pick up/delivery details.  07.03.2014  Fotos by Greensparrow, West 8 and varies sources via the WWW.




In 2018, we launched our new identity and website as studio pw/.  Come visit!



A group of faithful friends and families got together for a retrospective exhibition of late artist, David Paans. We plated up a simple grazing buffet to accompany the artist’s colourful work, a trio band and a very positive vibe. More pictures via our FB. 19.11.2017



A seasonal food still life project we’ve been working on for years. Its a continuing cycle that showcase our reinterpretation of the Old Masters. This autumn version also includes the wining pose of Nike the canary bird, couple of cross spiders, an aging bottle of Tia Maria and a stack of forgotten good reads. Much fun in co-operation with Hester Blankestijn.  Also check out our other still life attempts via Hester’s website. 01.11.2017

The flaneurs


A custom dinner for host OMI Rotterdam who threw a network invitation for Flaneur Magazine from Berlin, in tune to the festive ZigZagCity in June. This event is brought together by OMI Rotterdam, Het Nieuwe Instituut and Goethe-Institut Niederlande.  Take a look at our Facebook page for more impressions.  09.05.2017

Kaapse Kitchen


Its been a year since we have immersed ourselves as part of Kaapse Brouwers cooking out regularly at The Kaapse Kitchen in Fenix Food Factory.  We thank our growing team for their consistent hard work and laughter and engagment sailing along this steep learning curve.  If you are curious about what we are serving, come by this year during week 27 (04-09 July), week 39 (26 Sept – 01 Oct), week 43 (24-29 Oct) and/or week 47 (21-26 Nov) and have a taste.  We do our best to source our ingredients locally, presenting our seasonal flair and bringing in nutricious platters as organic as possible.  Here are more impressions of our last few involvement.  22.06.2017



From 10th-15th of May, we’ve been invited to cook at The Kaapse Kitchen in Fenix Food Factory in Katendrecht.  For almost one whole week, you can come and enjoy our Spring’s menu which includes asparagus, rhubarb, broad beans, lamb and all the seasonal goodness.  Don’t miss it, come support us!  30.04.2016



A painting, a photograph.  The only entity that can capture a timed moment that carries much significance of its subjects.  The Old Masters did it with flair and exclusivity.  We remake, reinterpret and intervene and it continues.  Bringing what defines a season onto a print, onto a flat exposure.  Work in progress, thoughts brewing and more to slowly come. In collaboration with Hester Blankestijn. 15.09.2015