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Bram Helleman has a knack for elevating everyday ingredients, such as salt and lemon, and his unique combinations and preparations create dishes with deep flavours and nuances. For instance, Ibérico pork is presented as a meltingly tender secreto, barbecued pork belly and velvety rillettes served with creamy polenta and a carrot sauce infused with advieh, the Persian spice blend. These are the creative details that make his colourful dishes stand out. From the very first amuse-bouche, chef Helleman showcases his exuberant vision, which draws on influences from around the globe. With his contro

Dining at Pieter and Paula's cheerful restaurant feels a bit like coming home. The welcoming interior is the perfect setting for culinary indulgence, and the hospitality truly comes from the heart. Chef Pieter brings a wealth of experience and a keen intuition to his cooking. No frills – just pure classical finesse, expertly executed and spiced up with a dash of playful originality. For instance, he drizzles a succulent fillet of sea bass with a light white wine sauce with a little oyster liquor added to give it a gentle tang. An intense fish broth and spiced focaccia make this hearty dish com

De Gieser Wildeman is a cherished institution that has been given a new lease of life by Marco van der Wijngaard, who has taken it over from René Tichelaar and is forging his own path while respecting its past. Dining in this converted farmhouse with a thatched roof, stylish interior design and pleasing decorative details is still a cosy affair. From the conservatory overlooking the lovely garden, you can watch the brook gently babbling by. In this alluring setting, the chef brings together youthful dynamism and sophisticated flavours to the table.His meticulous cooking style is marked by cont

Cees Timmerman is a connoisseur of fine ingredients, which he prefers to source locally, but he also embraces influences from the Mediterranean and places further afield. This is reflected in the tempting and extensive menu featuring both small plates and more elaborate dishes. His style is defined by his knack for reimagining familiar recipes, eg elevating a (whole!) turbotin with the typical sweet-and-spicy nuances of Indonesian fare, or a new take on cheesecake, paired with a refined Granny Smith sorbet and crunchy granola. This welcoming restaurant on the first floor of De Witt cinema invi

Elegance meets a welcoming warmth and a touch of intimacy in this manor house, which is also home to De Gieser Wildeman for those seeking a more refined dining experience. The chalkboard menu lists accessible brasserie classics with a modern twist (always with meat, fish and vegetarian options). Expect dishes such as succulent farmhouse chicken leg with crispy skin, served with a creamy mushroom sauce, mashed potatoes, sautéed mushrooms and freshly cooked chips. No-nonsense generous dishes that always satisfy.

Striking murals with a culinary theme give this orphanage chapel (1310) real individuality. The vibrant decor indoors is certainly a sight to behold, but there is also a courtyard terrace that is idyllic in fine weather. Opt for the lunch set menu or simply let the chef surprise you with inspired and delicate creations such as choucroute and prawns with an Asian twist, or a new take on wild boar terrine – a feast for the senses is guaranteed!

The medieval site of Sint-Catharinadal convent is an oasis of charm. The coach house has been turned into a modern restaurant bathed in natural light and with a rustic vibe. There is also a kitchen garden and several hectares of vineyards (hence the wine barrels at the entrance). The chef always starts with quality ingredients, often from his own garden, and distinguishes himself through expressive flavours, bold combinations and cosmopolitan influences. Expect dishes such as charred sea bass with marinated green apple and smoked feta ravioli, or lamb shoulder in red curry with coconut milk an