Hotel B&B Hoeve de Vredenhof

Restaurants nearby

• De Vlindertuin★ Michelin Jilt Cazemier is certainly close to his suppliers: as you make your way to his restaurant, you will even spot the grazing lambs. A champion of local produce, he showcases its quality with consummate skill. When he prepares that locally raised lamb, he utilises the whole animal, from nose to tail. The depth of flavour of his main ingredient is enhanced by his intense sauces. His refined technique is evident in every dish, his playful garnishes providing refreshing contrasts. For example, he elevates lobster with a blend of salty herbs, a carrot puree with a bright orange flavour, a rich lobster597m
• Noor★ Michelin 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 conti18.2km
• NiemeijerBib Janick and Leonie Niemeijer's light and airy restaurant is lively, yet has a distinctly natural and serene feel to it. The couple have put together an extensive à la carte menu and take great pride in their garden, from which they source vegetables and honey, among other produce. These are showcased in creative dishes that often incorporate a nod to Dutch culinary tradition. For instance, the chef glazes locally farmed duck in honey from his own apiary and roasts it to a perfect medium-rare. He serves it with various textures of kale, a sauerkraut jus, red cabbage compote, purée of Oudwijker F16.0km
• Bisque At Bisque, everything is perfectly balanced: the understated luxury of the interior, the precision of the cuisine and the warmth of Sabrina, who welcomes every guest with ease. At the back, chef Niels Schievink runs his kitchen with a steady hand. Understated in style, precise in execution. A dish featuring langoustine immediately reveals his signature style: a perfectly cooked tail combined with carrot, yuzu and a soft bisque with subtle citrus nuances. And whether you finish with a classic soufflé or his own interpretation of tiramisu, this less-is-more approach to French cuisine and celebra13.6km
• De Grote Frederik Bistro This cosy neighbourhood bistro boasts a convivial atmosphere with a distinctly French feel. You immediately get the sense that the guests come first, and hostess Marjon provides delightfully cheerful service and excellent wine recommendations. Chef Arnejan brings original ideas to the table with his market-fresh cuisine. His unpretentious dishes are rooted in classic culinary tradition but feature playful and surprising twists. For example, he pairs duck confit with aniseed bread, lightly honeyed baby carrots, carrot top tempura and an orange jus. Limited seating: reservations essential.14.7km
• Hanasato Hanasato exudes the understated simplicity associated with Japanese culinary culture. The kitchen follows the Washoku tradition, upholding authenticity and the celebrated subtlety of East Asian cuisine. Expect dishes such as sashimi made with ultra-fresh fish and served with fresh wasabi and a full-bodied soy sauce, or umami-rich chawanmushi with a rich, complex dashi. Be sure to try the shabu shabu – diners cook thinly sliced vegetables, meat and rice by dipping them into a rich broth. This is Japanese cuisine that leaves a lasting impression. Please note that the six-course set menu or the à15.6km
• Vive La Vie This retro-style building with a warm ambience is the perfect place for a special meal. Chef Jeroen Sportel prepares complex and creative dishes, regularly taking inspiration from Asian cuisine and offering just one surprise menu which is highly influenced by the passing seasons.15.7km
• De Haan Three friends have come up with an original concept: they prepare a single set menu in their open kitchen, serve the dishes themselves thus dispensing with the services of any additional waitstaff. Diners are responsible for getting their own bread and beverages. The chefs enthusiastically explain in detail how they creatively combine complex flavours. They do not shy away from contrasts, but always maintain the right balance. With a vegetarian Stroganoff – intensified by a sophisticated sauce based on Madeira, port and red wine – the chefs showcase their prowess.16.1km
• Nassau A centuries-old beamed ceiling, glossy parquet flooring, sleek furniture design and views of the beautiful Prinsentuin walled garden – you really dine in style at Groningen's Nassau. The chef knows the importance of an intense sauce and loves working with top-notch produce such as langoustine and Anjou pigeon, which he showcases in elaborate dishes. For instance, he elevates hamachi, along with a medley of vegetables and seasonings, with a Thai-style sauce made with miso, coconut and lemongrass. His plant-based creations are equally remarkable. A beautifully curated wine list featuring an inte16.1km
• Blumé At Blumé, familiar ingredients are given an unexpected twist. For instance, Jerusalem artichoke is used to impart an earthy quality to a chocolate dessert; cardamom lends spicy depth to celeriac – unconventional ideas meet skilful preparation with exciting results. Head to this elegant restaurant on the edge of Groningen's city centre to discover the set menu for yourself!16.2km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.