贝德与早餐 赫特维尔尼斯特

Host Robert-Jan Nijland and chef Michel van der Kroft prove that one plus one can make three. What was once a fisherman's cottage is now one of the country's top restaurants. The decor is cosy and charming, featuring stylish clean lines, lots of glass and a dominant black aesthetic. Having been given free rein to do his own thing, the chef has come up with a unique culinary style. He can execute the classic Escoffier recipes just as well as anyone. His foie gras and smoked eel terrine served with aged balsamic vinegar and beetroot in various textures is sublime. His ravioli with Queijo da Serr

Born and bred in Harderwijk, Yornie van Dijk has taken over the restaurant of his former boss Rik Jansma and made it his own. The interior combines specially commissioned drawings, exposed brick walls and high-end materials. This is a welcoming place with a youthful energy and an open kitchen that immediately draws the eye. Chef Van Dijk makes the nuances of contemporary cuisine his own, with a sure touch when it comes to balancing acidity and seasonings. It is clear that he is a proponent of Nordic Cuisine, a puristic cooking style onto which he puts his own spin. Vegetables and herbs sourced

At Het Roode Koper, diners are immersed in the fairytale setting of a romantic decor that exudes luxury and sophistication, set against fabulous English gardens and the forests of the Veluwe all around. Dennis van den Beld's cuisine is rather classical but in keeping with the times. This translates into fabulous sauces, an emphasis on the produce and creative garnishes. The excellent wine list offers both prestigious bottles and finds from small wineries.

Ratatouille is cosy and convivial, and its spacious terrace on the historical Vischmarkt is understandably very popular. Hostess Cindy and chef Gerwin have gained a loyal following in a short period of time, and that is more than deserved. Whether you order à la carte or take a punt on the surprise menu, the value for money is second to none. The versatile chef is just as likely to serve up an oven-baked fillet of red mullet with a rich white wine sauce and a zingy antiboise as a vegetarian pie with sweet and sour nuances. His cuisine is sophisticated and very much on trend, and he puts a lot