B & B Marrum Hotel Marrum

The 11th floor of WTC Hotel is home to a rooftop bar and restaurant with a cosmopolitan feel. Lounge seating, soft atmospheric lighting and windows all around the dining space affording views of the city make for a stunning setting. Chef Mike Kalkman presents modern cuisine that blends Dutch accents with international influences. Think hand-cut Frisian Black Angus beef tartare with a celeriac and mature cheese sorbet, or flawlessly cooked cod with pumpkin risotto, a vibrant Champagne mousseline and a sweet-and-sour pumpkin soup. Élevé is refined yet approachable, all in a decor that never ceas

Drive onto the sprawling estate, follow the driveway through the rolling countryside and admire the stately mansion that houses Landgoed Lauswolt hotel. What a first impression! Inside, the high ceilings, marble fireplace, large chandelier and period features are enchanting. The terrace affords fantastic views over the golf greens. Everything is perfect down to the last detail, and that goes for the food, too. Each ingredient receives meticulous attention, with sauces, creams and marinades elevating every dish. French influences meet local produce, often accompanied by surprising trimmings. Se

Steven Klein Nijenhuis's commitment to sustainability is apparent as soon as you enter his restaurant. He no longer serves dairy, beef or pork; instead, he lays the focus squarely on vegetables and fruit. His creativity and penchant for working with Asian ingredients make for dishes that are full of surprises and frequently have an unusual umami twist. Techniques such as pickling and the subtle use of seasonings such as sambal give local ingredients an extra dimension. He incorporates locally foraged lion's mane mushroom, for instance, into an intensely flavoursome dish with onion dashi, ferme

Get ready for an ode to Friesland rooted in Dutch Cuisine principles – typically 80% plant-based and 20% animal-based. A fully open kitchen with marble worktops forms the centrepiece of the elegant black-and-white interior. On this culinary stage, Liudger van der Meer and team give free rein to their creativity. A penchant for fermented flavours meets the odd international influence and meticulous preparation. An array of asparagus textures – including a vinaigrette made from the vegetable blended with pine nuts oil – pair beautifully with an eel fillet, an asparagus tube filled with a crayfis

Located on the beautiful verdant Lauswolt estate, this atmospheric bistro is wonderfully relaxed. There is a fantastic set menu with a choice of generous options for each course and no unnecessary frills. An example would be a slice of intensely flavoursome pâté with dried fruit followed by al dente local asparagus, smoked salmon, a poached egg and hollandaise sauce. Top off your meal with a warm clafoutis with blueberries and verbena ice cream, and you will understand why Bistro Nijeholt is the epitome of a Bib Gourmand restaurant.

The biggest draws of this warm and welcoming restaurant are Willem Schaafsma's culinary prowess and the exquisite pairings dreamt up by his sommelier. Here, you can savour dishes made with top-quality ingredients that are sourced as locally and sustainably as possible – and all at excellent value for money. A firm favourite!

Having sold De Loohoeve, Marleen and Jeroen Brouwer moved a little further north to Groningen, where they have given the Theresiakapel a facelift. The simplicity of the chapel has been preserved, as have the beautiful stained-glass windows, which are now complemented by a stylish interior design. This is no run-of-the-mill restaurant: upon entering, you are led through the state-of-the-art kitchen. The two chefs have joined forces in the kitchen to better express their creativity. It was already clear that their originality and sense of inventiveness knew no bounds, and here at Noor they conti