Chef Freek van Noortwijk opens off-the-grid experience in the woods

Eating with a small group, away from the city… cooking over an open fire… chilling with homemade whiskey… spending the night in a tipi… At the new ‘off the grid’ experience ‘Bohiem’ on the Veluwe, you can do exactly that. With none other than chef Freek van Noortwijk at the pans, over the fire.

In Scandinavia and Canada, it is a huge success: an off-the-grid restaurant. Chef Freek van Noortwijk, known for restaurants Guts, BREDA and Maris Piper, is bringing this concept to the Netherlands and enthusiastically experimenting with it at Bohiem. Bohiem is not a restaurant, Freek says: ‘It is an experience in the woods, a combination of sleeping and eating, where as much as possible is cooked with the elements of nature.’

Building a fire

Together with his team, Freek will cook over an open fire the most delicious dishes in an enchanting piece of woodland on the Veluwe, considered by many to be the Netherlands’ most beautiful nature reserve. Every Friday and Saturday, a 5-course dinner takes place outdoors for a maximum of 20 guests. In addition, once a month there is an exclusive Chef’s Table, where Freek prepares an extensive array of dishes for an intimate group of food lovers.

Brining and fermenting

In Bohiem’s outdoor kitchen, cooking techniques such as cooking over an open fire, cooking vegetables in the ground, brining and fermenting can be observed up close. The ingredients used come from the surrounding area as much as possible, and sometimes even directly from the woods. Bohiem’s menu is bursting with freshness and flavor. As little as possible is wasted; anything that cannot be reused is turned into fertile compost for its own herb garden. In this way, Bohiem aims to contribute to the food chain of the future.

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