多德雷赫特酒店

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

Flowers are a thing at Perceel. They add a vibrant touch to the modern interior design, which draws on the building's old-world character. Outside, there is a terrace right by the Ijssel River, as well as a herb and flower garden. Flowers are not only part of the decor; Jos Grootscholten also likes to add them as a final flourish to his dishes. He shows you what it means to be in perfect harmony with nature. Herbs from his garden and zesty notes are at the heart of his cooking. The beef tartare with kimchi and sweet-and-sour cornichons is a signature dish. Another standout: crispy veal sweetbr

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

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

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!

Located just inside the historical city walls, this is an elegantly appointed restaurant featuring modern art and imposing chandeliers. The terrace exudes tranquillity, and the attentive service creates a warm and welcoming atmosphere. A passionate advocate for local produce, chef Patrick de Rade especially loves Eastern Scheldt lobster when it is in season. He also regularly harvests fruit and vegetables from his garden. Sourced from a friendly local farmer, red cabbage adds a touch of sweetness to his venison fillet, perfectly complementing the sweet-and-sour pickled red beets. His rich sauc