Herberg Onder de Linden

L'avis du Guide Michelin

Steven Klein Nijenhuis's considered approach to gastronomy is apparent as soon as you are seated. He no longer serves dairy, beef or pork, instead homing in on vegetables and fruit. Fish comes from nearby waters, and game is sourced from the region. His creativity and his fondness for Asian ingredients bring plenty of surprises, often with distinctive umami notes. Techniques such as brining and the subtle use of seasonings such as sambal give local ingredients an extra dimension. His use of every part of an ingredient lends his cooking versatility and a distinctive identity. For example, he marinates cucumber tartare in vinegar and serves it with wild herbs, horseradish foam and a pointed cabbage and dill vinaigrette, creating a dish with real depth. Be sure to peruse the beer list for a suitable pairing – the chef is a genuine beer enthusiast. This stylish listed building (1735), with its magnificent chandelier, has the warm, welcoming feel of an inn. The cosy lounge is the perfect place for a digestif or coffee by the fire. And why not stay the night in one of the delightful guestrooms?

Services & équipements

Informations pratiques

📍 Burg. van Barneveldweg 3, Aduard, 9831 RD, Netherlands