31 favorite new addresses recommended by top chefs
Who knows better where to find the very best food than top chefs themselves? We asked Michelin-starred chefs about their favorite new restaurants. From a spectacular dish made with a 3D food printer to a really good steak: these are the places to be!
Jonnie and Thérèse Boer (De Librije, Zwolle)
“At summer restaurant De Tuinkamer in Schuinesloot, in the middle of the remarkable and world-famous Priona Gardens, you can not only see nature, but taste it too. Alwin Leemhuis is an incredibly creative chef who translates his love of nature into his dishes. His vegetarian dish of Jerusalem artichoke with various preparations and textures is great, and his intermediate course of crushed langoustine is fantastic too.”
Richard van Oostenbrugge (Restaurant 212, Amsterdam)
“There are quite a few chefs who follow one another, but Alex Haupt of 101 Gowrie in Amsterdam follows his own path. He does everything himself too. For example, he taught himself how to make sourdough bread – and it tastes amazing! Wow! The same goes for the rest: Alex can cook brilliantly. Every morning, he is already in the kitchen at 7:30 a.m., going all out for the evening service. That drive is fantastic.”
Egon van Hoof (Mos, Amsterdam)
“In the fine-dining scene, wine pairings are the most normal thing in the world, but at Bar Alt in Amsterdam, beer takes center stage. It is the first restaurant in the Netherlands where food pairing with special beers is central. From Asian fusion to traditional French cuisine: every dish has its own beer pairing. Wine lovers needn’t stress: the dishes are composed so that they also pair well with the selection of (natural) wines.”
Michel van der Kroft (’t Nonnetje, Harderwijk)
“Chef Luuk Hoffman of restaurant Frunk in Brunssum loves gastronomic luxury, but not in a posh setting. He creates changing seasonal dishes from fresh products supplied by local farmers, butchers and growers, as well as from his own greenhouse, all in a homely atmosphere. Definitely try the parsnip with white chocolate, lime and black pepper.”
Alain Alders (De Vrienden van Jacob, Santpoort)
“For an early breakfast, delicious lunch, convivial high wine or atmospheric dinner, you can do it all at restaurant and wine lounge ’t Fnidsen in Alkmaar. It is a relaxed place where you can drink good wine and eat delicious food at a reasonable price. Nice place, good food, normal prices: excellent.”
Jarno Eggen (De Groene Lantaarn, Zuidwolde)
“Chef Martijn Kuik worked at top establishments such as Kaatje bij de Sluis, and has now started his own business. Affordable gastronomy is what it is all about at Sukerieje in Dalfsen. Here you choose a three- to five-course vegetable menu, and you can select fish or meat as a supplement with each dish. I find that special. The large terrace overlooking the Vecht is special too.”
Dennis Middeldorp (Sense, Den Bosch)
“Maris Piper in Amsterdam is a super-cool, vibrant place where you can eat very well. And without any fuss, which I really like. It is all about the very best products, prepared using excellent techniques. What you see is what you get, with quality squared.”
Soenil Bahadoer (De Lindehof, Nuenen)
“Classic French cuisine as a foundation, enhanced with exotic influences from the East and fresh, seasonal ingredients from the region. That is restaurant Doyy in Eindhoven in a nutshell. The way they cook here, with innovative flavors, is the future as far as I am concerned. Like chef Cas’ dish with large Argentine prawns, melon, vadouvan and sesame – absolutely top-notch.”
Dennis Kuipers (Vinkeles, Amsterdam)
“Sometimes you walk into a place and think, ‘this is amazing,’ and that is how I feel here. At Frenchie in Haarlem, you can walk in at any time of day, and you always feel at home. Breakfast is fantastic, and the same goes for lunch and dinner. From tasty juices to great terrines, everything is right. It is fresh, delicious and very good.”
Marcel van Lier (Latour, Noordwijk)
“Restaurant 6&24 in The Hague is going like a train and is highly recommended. The chef, Rik van de Laar, comes from De Librije. I have eaten there four times already, and it was very, very good. For example, I had a wonderful langoustine dish there.”
Roland Veldhuijzen (Tante Koosje, Loenen)
“Bistro ML in Haarlem, at the foot of St. Bavo’s Church, is an accessible bistro with an international cuisine. You can eat oriental rendang, steak with beautiful garnishes and tasty salads, such as salade niçoise. The ‘Snickers 2.0’ dessert is fun too. Three courses at a great price; I eat there regularly.”
Raoul Meuwese (Bridges, Amsterdam)
“Glaswerk in The Hague is a fantastic new restaurant with a wine bar. Chef Bas Hoog is an independent-minded chef who does what he wants and what he feels comfortable with. He has a clear style of his own, and you can see that reflected in his lovely restaurant. It is located in the old Fokker workshop. Hence the name: glassware for Fokker used to be produced here. Now a greenhouse has been added, with a bar and an event space. A unique Hague location with excellent food.”
Chris Naylor (Vermeer, Amsterdam)
“NENI Amsterdam is a fantastic concept. Tel Aviv is hot, and its cuisine even more so. NENI has locations in Hamburg, Vienna and Berlin. The Amsterdam location is in the old Citroën garage. There is room for around 180 people, as well as a beautiful bar and a deli where you can pick up bread all day long. It is genuinely good and affordable.”
Dennis van den Beld (Het Roode Koper, Ermeloo)
“At Restaurant Smink in the Frisian town of Wolvega, Jan Smink cooks with a 3D food printer, using it to create unusual shapes and designs. But it is certainly not ‘form over function’, because taste is what really matters, and that is absolutely spot-on. At Smink, you gain a Frisian gastronomic experience. I think he will earn his star this year.”
Jef Verschuur (Bij Jef, Texel – Den Hoorn)
“At restaurant Kook Atelier on Texel, chef Joram Timmerman works very sustainably. His style is based on classic French cuisine, but with a Nordic touch. No waste and lots of attention to (self-picked) local vegetables. Special and very good.”
Luc Kusters (Bolenius, Amsterdam)
“Chef Jaap Volman worked for various Michelin-starred chefs, including me. At Bolenius, he discovered and developed his love for Dutch cuisine. At his restaurant Boompjes in Overloon, you eat dishes made with honest, fresh vegetables, meat or fish – all sourced in the Netherlands. I have eaten there several times already, and it is genuinely good.”
Jan de Wit (Le Restaurant, Amsterdam)
“Graham’s Kitchen in Amsterdam is sometimes called De Pijp’s secret spot. The beautiful dishes are just as colorful as the interior. They work with organic, sustainable products and local suppliers wherever possible. The organic vegetables are grown in the Amsterdam region, and every cup of coffee helps Rwandan coffee farmers through a microcredit program. Very commendable.”
Sidney Schutte (Spectrum, Amsterdam)
“Tommy’s & Zuurveen in The Hague is fantastic. The vegetable preparations in particular are beautiful, but you can also go there for meat and fish. Chef Teun Zuurveen won the AD’s Golden Ladle for the best restaurant in The Hague last year, but that is only the beginning. We will be hearing much more from him.”
Stefan van Sprang (Aan de Poel, Amstelveen)
“AIM in Loosdrecht is warmly and luxuriously decorated, and the location, with a spacious terrace directly on the Loosdrecht Lakes, is beautiful. Chef Wessel Ruijmgaart is an internationally oriented cook who draws something from every cuisine around the world. He works with top-quality products and knows exactly how to structure a menu. Exceptionally well balanced and never boring. You are genuinely stimulated at the table.”
Onno Kokmeijer (Ciel Bleu, Amsterdam)
“At Café Cliché in Amsterdam, you eat brasserie dishes without any fuss. Simply good food, such as steak, spinach and Swiss chard. But prepared exceptionally well and with the best products. Reservations are not necessary; in fact, they do not take them. Café Cliché feels like a culinary living room and is a real asset to the city.”
Lucas Rive (Lucas Rive, Hoorn)
“Carstens in Amsterdam is a city brasserie that cooks with ingredients from Dutch soil. Accessible dishes such as boerenkool stamppot and other Dutch classics are transformed here into creative dishes that are still genuinely tasty and uncomplicated. I really like that. All the wines on Carstens’ menu also have a Dutch connection. A great addition to Amsterdam in a beautiful building.”
Martin Kruithof (De Lindenhof, Giethoorn)
“The menu at The Lemon Tree in Deventer consists of special small fish, meat and vegetarian dishes. Caviar made from a fern (from a plant, that is), toast hidden in a thyme plant, and with coffee not an obligatory cookie but cotton candy. That is what you can expect here. Tip: reserve a spot at the chef’s table downstairs in the restaurant.”
Wilco Berends (De Nederlanden, Vreeland)
“La Rive at the InterContinental Amstel Amsterdam is inspired by French-Mediterranean cuisine, with vegetables and seasonal products prepared in innovative ways. Asian influences are also used extensively, added in subtle ways. The menu features beautiful dishes such as octopus with chorizo and paella. The signature amuse-bouches are innovative too, such as Tomato La Rive and the savory White Magnum.”
Tonny Berentsen (Kromme Dissel, Heelsum)
“At FICO in Utrecht, they are not afraid to experiment with contemporary and global flavors. The menu changes weekly, and there are regularly exciting and decadent specials outside the menu. The ‘candy bar’ with homemade nougat, chocolates and marshmallows is fun too.”
Remco Kuijpers (Fitzgerald, Rotterdam)
“Tapsico in The Hague is a top-notch place where you can enjoy yourself. Tapisco is a combination of Spanish tapas and Portuguese petiscos. Small bites served in a modern style, such as squid and tuna macarons, cucumber gazpacho and zarzuela cappuccino. The atmosphere is relaxed, and the price-quality ratio is great.”
Mark Gratama (ML, Haarlem)
“MAITA in Haarlem is a very fun fusion food concept combining Japanese and Peruvian cuisine. The sushi is delicious. Everything is made à la minute, with passion and incredibly fresh. Be sure to try the ceviche roll: Peruvian-style marinated fish prepared in a Japanese roll with avocado and rice, as well as the ‘Dirty Corn’. That is grilled corn on the cob with miso butter, dried chili, coriander and shaved coconut – superb!”
Mike Cornelissen (Rijnzicht, Doornenburg)
“The Green Rose in Arnhem is a cool restaurant where they color outside the lines. It is not sleek, but it is stylish, and the staff interact with guests in a fun and relaxed way. They play great music too. The cooking style is beautiful. Lots of Asian influences, and absolutely top-notch in terms of flavor.”
Fred Mustert (Fred, Rotterdam)
“Vandal in Rotterdam is located in a little street behind the Meent, where everything is permanently hip & happening. Vandal is fantastic. And innovative. For example, you need a code to get inside. And that is when the party really begins. From special tableside preparations such as carpaccio, while you sneak a glance at the cocktail bar, to a spectacle in the open kitchen. And there is also a Dom Pérignon vault…”
Tim Golsteijn (Bougainville, Amsterdam)
“Lars Amsterdam is a really cool place where they cook exceptionally well. In this living-room restaurant in the Houthavens, they bring together fine dining and robust dishes. The Lars menu changes every five weeks. Choose several of his signature dishes, such as his poussin with BBQ celeriac, onion, smoked herring and shallot cream, or Japanese Wagyu (A5) with leek and jus. Dishes that are perfect for sharing.”
Jozua Jaring (Ratatouille, Haarlem)
“ Graphite in Amsterdam is the new restaurant of chef Peter Gast, who, after cooking up a storm for sixteen years at restaurant ’t Schulten Hues in Zutphen, wanted something new. He now has the first speakeasy restaurant in the Netherlands. The menus range from small through medium to large, and go up to as many as twenty small dishes. It is surprising and affordable, and the same applies to the wine list. A truly special place to return to often.”
Moshik Roth (&moshik, Amsterdam)
“Streetfoodbar Bardak in Amsterdam is an accessible place where you can eat delicious food. Just like at Bar Fisk in Amsterdam (owned by the same proprietors), you eat the tastiest flavors from Tel Aviv here. They serve lots of small meat dishes, such as beef kebab and rib-eye, as well as incredibly tasty lamb sweetbreads. But the vegetarian street food is very good here too.”
Niven Kunz, (Niven, Rijswijk)
“At Zheng in The Hague, they serve a twelve-course menu featuring all the important Chinese cooking techniques, including steaming and Chinese hot pot. You eat many bold flavors and ingredients here that you do not find in the Netherlands, such as finger lime (nicknamed lemon caviar). A truly unique Chinese restaurant!”
Also read:
